Pasta Primavera with Beef Sausage and Asparagus
Generated with the assistance of Pantry Bliss AI
Last updated on
4
25 minutes
Prep time
10 minutes
Cook time
15 minutes
This recipe draws on the classic Italian dish Pasta Primavera, which celebrates fresh vegetables, embodying the essence of spring. The addition of beef sausage provides a hearty, savoury element that complements the lightness of the vegetables, creating a balanced dish perfect for any occasion. Inspired by our culinary roots and the seasonal produce, this dish not only pleases the taste buds but also presents a beautiful medley of colours and textures.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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300 grams Pasta (spaghetti, fettuccine, or your choice)
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10 grams Salt (for pasta water)
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200 grams Asparagus (trimmed and cut into 3cm pieces)
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200 grams Broccolini (cut into bite-sized pieces)
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80 grams Butter (unsalted)
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3 cloves Garlic (minced)
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1 large Lemon (juice and zest)
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5 grams Black pepper (freshly cracked)
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40 grams Parmesan cheese (finely grated optional)
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300 grams Cooked beef sausage (sliced)
Instructions
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1.
Cook the Pasta:
Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions, usually around 8-10 minutes. Reserve 200 ml of the pasta cooking water, then drain the pasta in a colander.
Ensure not to overcook the pasta to maintain an al dente texture.
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2.
Prepare the Sauce:
In a large sauté pan over medium heat, melt the butter. Add minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn it. Add the lemon juice, lemon zest, and black pepper, stirring to combine.
Prevent the garlic from burning; it should be lightly golden, not brown.
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3.
Serve the Pasta:
Plate the pasta primavera with beef sausage in serving bowls. Garnish with grated Parmesan cheese, if desired, and add a final drizzle of lemon juice. Serve immediately.
Ensure the pasta is served hot to maintain the best flavor and texture.
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4.
Blanch the Vegetables:
In the same boiling water, add the asparagus and broccolini. Blanch for 2-3 minutes until vibrant and tender-crisp. Quickly transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Do not over-blanch the vegetables; they should remain bright and crisp.
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5.
Combine Pasta, Vegetables, and Sausage:
Add the drained pasta, blanched vegetables, and sliced beef sausage to the sauté pan with the sauce. Toss everything together, gradually adding reserved pasta water as needed to create a silky sauce. Cook for an additional 2-3 minutes until heated through.
Ensure the pasta is thoroughly combined with the sauce and warmed, but do not let it sit too long to avoid sticking.
Tips and Variations
- Use seasonal vegetables like zucchini, bell peppers, or cherry tomatoes for added variety.
- Substitute beef sausage with chicken or vegetarian sausage for a different protein option.
- Make the sauce more decadent by adding a splash of white wine after sautéing the garlic.
Equipment Required
Suggested Pairings
Sides
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Garlic bread complements the pasta and provides a crispy texture contrast.
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A fresh green salad with vinaigrette balances the richness of the pasta.
Drinks
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A crisp, citrusy wine that enhances the lemony flavours of the dish.
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Refreshing and light, ideal for cleansing the palate.
Other Food Dishes
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The freshness of mozzarella, tomatoes, and basil pairs well as an appetizer.
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This classic Italian dessert provides a sweet ending to a satisfying meal.