About
There is nothing like it! Nona's Primavera is top-notch and you are going to love it! Al dente cavatappi, robust asparagus, and sweet snap peas are engulfed in a creamy pecorino cheese sauce, with a touch of bright white wine for pure pasta perfection! Add Nona's Primavera to your pasta rotation and kick spaghetti to the curb (for a little bit, anyway)! Nona, you're the best!
Ingredients
- 1 tablespoon salted butter
- 1 large shallot, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup white wine
- 1 1/2 cups half-and-half
- 1 cup heavy cream
- 1 cup pecorino, freshly grated, plus more, to taste, for garnish
- 12 ounces cavatappi pasta
- 2 bunches fresh asparagus, woody ends trimmed, cut into 1-inch-long pieces
- 4 ounces sugar snap peas, cut 1/2-inch-long pieces
- 1 cup fresh parsley, chopped
- 1/2 cup fresh mint, chopped
Directions
Step 1 -In a large skillet over medium heat, melt the butter.
Step 2 -Add the shallots to the melted butter and cook, while stirring frequently, until they are soft, about 4-5 minutes.
Step 3 -Add the garlic to the shallots and cook until fragrant, about 30 seconds.
Step 4 -Add the wine to the garlic-shallot mixture and use a wooden spoon to loosen the browned bits from the bottom of the skillet.
Step 5 -Cook until the wine has reduced by half, about 2-3 minutes.
Step 6 -Add the half-and-half into the wine mixture and stir to combine.
Step 7 -Add the heavy cream to the sauce mixture and stir until it is combined.
Step 8 -Simmer the sauce until it has thickened.
Step 9 -Add 1 cup of the pecorino to the sauce mixture and stir until it is bubbly and thick.
Step 10 -In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions. During the final minute of cooking, add the asparagus and the snap peas to the boiling water.
Step 11 -Drain the water from the pasta-veggie mixture.
Step 12 -Add the pasta-veggie mixture, the parsley, and the mint to the sauce and stir to combine.
Step 13 -Sprinkle with the extra pecorino and serve.
