Pasta Primavera

 Pasta Primavera

 4 Servings | 10-minute Prep Time | 25-minute Cook Time

Ingredients

½ pound Fusilli Pasta

1½ c. Fresh Broccoli Florets, cut into bite sized pieces (1 large head of broccoli)

½ c. Green Peas

½ c. Snap Peas (whole, in pods)

4 Large Sundried Tomatoes, thinly sliced

4 Cloves Fresh Garlic, minced

½ c. Heavy Cream

3 Tbsp. Olive Oil or European Butter

3 tsp. Crushed Red Pepper Flakes

¼ c. Pasta Water

¾ c. Freshly Grated Parmesan, plus more for serving

2 Tbsp. Fresh Lemon Juice

Salt

Pepper

Instructions

Blanch broccoli and snap peas in boiling water for 1 minute. Remove from water and plunge into an ice bath to stop cooking process. Set aside.

In a medium sized pan, sauté garlic in olive oil over medium-low heat until fragrant.

Add cream, olive oil or butter, salt, pepper, red pepper flakes, and sundried tomatoes to pan. Stir to combine. Raise heat to medium-high. Let barely reach a simmer. You should start to smell the tomatoes and garlic together.

Boil pasta in salted water to al dente. Reserve ¼ cup of pasta water, drain the remaining.

Add parmesan and half of the pasta water to the vegetable and sauce mixture. Stir until cheese melts. Add more pasta water if necessary to create a creamy texture. Lower temperature to medium-low.

Add green peas, blanched broccoli, and blanched snap peas to the pan and stir to coat in sauce. Let cook together for 2-3 minutes.

Toss pasta in the sauce and vegetables. Top with fresh lemon juice and more parmesan. Serve immediately.