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PASTA PRIMAVERA

pasta primavera

This recipe is a celebration of spring. I am giving you here one version but any fresh, often green, vegetables from the garden can be used. Don’t hesitate to use plenty of garlic and fresh extra virgin olive oil.

By Lucie Lawrence

serve 4

4 spring onions chopped
8 cloves of garlic peeled and kept whole
2 small artichoke with the outer leaves removed and the top cut of, cut in half
a handful of broad beans
8 asparagus cut into 3 pieces
500 g of sprouting broccoli briefly blanched

Boil a large pot of salted water and cook preferable long type of pasta. ( fettuccine, spaghetti, pappardelle)

Use a wide frying pan and warm 4 tablespoon of olive oil. Add the spring onions, garlic and artichoke pieces. Steam fry for 10 minutes. Add the rest of the vegetables and cook for 5 minutes. Season.

Add the pasta to the pan to coat them in the goodness with an extra drizzle of extra virgin olive oil, Aurum evoo for example, to add a fresh pepperiness.

PASTA PRIMAVERA