Capellini Alla Primavera Recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 teaspoon salt, plus more for cooking pasta
  • 1 pound capellini
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic, crushed
  • 8 ounce green beans, cut into 1- to 2-inch lengths
  • 8 ounce asparagus, peeled and cut into 1- to 2-inch lengths
  • 1 pint grape tomatoes
  • 1 bunch scallions, chopped
  • 1 cup frozen peas, thawed
  • 1/2 cup heavy cream
  • 1/2 cup loosely packed basil, shredded
  • 1/2 cup grana padano or parmigiano-reggiano, grated
Directions
  1. Bring a large pot of salted water to boil. Once it is boiling, slide in the capellini, and cook until al dente. Reserve 3 cups of the pasta water.
  2. Pour ¼ cup of the olive oil into a large skillet over medium-high heat, then toss in the garlic. Once the garlic begins to sizzle, slip in the green beans, asparagus, and salt. Pour in ½ cup pasta water, then cover and let steam until crisp-tender, about 4 minutes.
  3. Once the asparagus and green beans are crisp-tender, add the grape tomatoes, and cook until they begin to wrinkle, about 2-3 minutes. Pour the scallions and peas into the skillet. Drizzle with 2 tablespoons of the olive oil, and ladle in about 2 cups pasta water. Bring to a rapid boil, and cook until reduced by about ½.
  4. When the capellini is al dente, transfer it to the sauce. Pour in the cream, the remaining oil, and up to ½ cup more pasta water if the sauce is too dense. Bring to a boil, and cook until sauce coats the pasta; toss with the basil. Remove from heat, and toss with the cheese.