Pasta Primavera

Or, in English, Spring Pasta, due to the fact that it is made from spring vegetables – mostly. This is an Italian-American vegetarian pasta and is open to any number of interpretations. I imagine that once upon a time it was a meal that could be best prepared in spring but nowadays, with fresh spring vegetables available all year around, you can have a bit of spring every day. Basically, you use whatever fresh vegetables are available.


3 sprigs parsley.

3 sprigs origanum.

1 sprig mint.

3 stalks coriander.

1 small green chilli seeded.

¼ cup olive oil.

1 bunch chard, chopped.

1 spring onion, chopped.

½ cup cauliflower florets.

½ cup diced capsicum.

2 ripe tomatoes, chopped.

2 eggs.

3 tablespoons grated parmesan.

1½L salted water.

2 cups dried pasta e.g. fusilli.

¼ olive oil.


Chop the herbs and the chilli, mix in a small bowl with the oil and aside in a cool place for 2-3 hours. Prepare the green vegetables, place in a bowl and set aside. Dice the tomatoes and set aside.

When ready to cook, beat the eggs and cheese into the herbed oil and set aside. Bring the salted water to the boil and add the pasta, cooking for 8-10 minutes according to taste. Place a sauté pan over a hot flame and add the second ¼ cup of oil. Stir in the tomatoes and fry briefly, then add the greens. Stir fry for 2-3 minutes until the chard is wilted.

Stir in the pasta, reserving the water. Remove the pan from the heat and stir the herb/egg mixture through thoroughly, adding a little of the pasta water to thin the sauce. Serve immediately.

Serves 2.

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