Pasta Primavera Recipe
Handmade tagliatelle, chef’s seasonal vegetables, manchego, garlic, fines herbes
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Vegetables
Method
Preparation and Cooking
- 1
Make the Pasta
In a large bowl, mix the flour and a pinch of salt. Create a well in the center and crack the eggs into it. Gradually mix the flour into the eggs until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Prepare the Vegetables
While the pasta is resting, wash and chop the seasonal vegetables into bite-sized pieces. Mince the garlic.
- 3
Cook the Pasta
Roll out the rested dough to desired thickness and cut into tagliatelle. Bring a large pot of salted water to a boil and cook the tagliatelle for 2-3 minutes until al dente. Drain and set aside.
- 4
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped seasonal vegetables and cook for about 5-7 minutes until tender. Season with salt and black pepper.
- 5
Combine and Serve
Add the cooked tagliatelle to the skillet with the vegetables. Toss to combine and cook for an additional 1-2 minutes. Remove from heat, add the grated Manchego cheese and fines herbes, and toss again. Serve immediately.
