PASTA PRIMAVERA

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Pasta Primavera image

Provided by Ayesha Curry

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons finely diced pancetta
3 cloves garlic, chopped
1 small shallot, chopped
3 asparagus, sliced into 1/2-inch pieces on the diagonal
Kernels from 1 cob fresh corn
3 tablespoons peeled fava beans
1 teaspoon crushed red pepper flakes
10 whole cherry tomatoes
3 kale leaves, stems removed, leaves torn into small pieces
2 tablespoons unsalted butter
6 ounces spinach pasta, such as linguine
2 basil leaves, chopped
2 tablespoons shaved Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Heat the olive oil in a large skillet over medium-high heat. Add the pancetta and sauté, stirring occasionally, until rendered, about 3 minutes. Drain and discard half the fat, then add the garlic and shallot to the remaining fat and cook until aromatic, stirring, about 1 minute; season with some salt.
  • Add the asparagus, corn, favas and red pepper flakes to the skillet and sauté for about a minute. Stir in the tomatoes and allow to blister and break down a little. Stir in the kale and cook just until it wilts, then swirl in the butter to melt.
  • Add the pasta to the boiling water and cook until al dente, 45 seconds to 1 minute, then strain, reserving 1/2 cup of the cooking water. Toss the pasta in the sauce, adding some cooking water if needed to moisten. Garnish with some basil and Parmesan shavings, and serve.

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