Pasta Primavera

5 from 6 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people



  • 300 g Durum wheat flour (semola di grano duro)
  • 2 Pc. Eggs, size L
  • 0,25 tsp Salt
  • 4 tbsp Water


  • 300 g Asparagus green
  • 100 g Peas
  • 100 g Sweet peas
  • 1 bunch Spring onions
  • 100 g Bacon
  • 100 g Parmesan
  • 15 g Butter
  • 0,5 bunch Basil
  • Pepper, a little salt



  • Make a dough from the ingredients for the pasta. First, whisk the eggs in a bowl and season with salt. Then add the flour and mix. I always add water with half an egg shell that I put aside. I add two half eggshells of water to the crowd. The dough should be moist but no longer sticky. So maybe a few drops of water or, depending on the nature of the dough, a little flour. I process it immediately without a long wait.
  • Pass the dough through the pasta machine and make sheets of dough. For pasta, I always go up to roller setting 6 on my machine. Place the plates on the lightly floured work surface. Cut to the desired length and width. I chose tagliatelle. Flour a little and leave it there.


  • Chop the bacon and fry in the pan. Peel the lower third of the asparagus and add to the pan uncooked. Sear. Add the tips of the asparagus separately to the pan with the peas and snow peas at a later time. In this way, the asparagus retains its bite. I used frozen food for the peas (there is nothing in the garden with Primavera this year). At the end of the taste, add a pinch of butter to the pan.
  • Cut the spring onions into rolls. Place in a tall container with the freshly grated Parmesan and basil. Set aside for a moment and prepare the hand blender.
  • Boil the pasta in salted water. Only until she swims at the top. Then it is already done. Before emptying the pot, branch off 300 ml of cooking water. Already distribute the pasta in plates.
  • Puree the 300ml pasta water with a little additional salt and a little pepper in the jar with the spring onions. Pour over the pasta and distribute the contents of the pan on the plates as well. Serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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