Pasta Primavera Recipe

Make dough

On a clean work surface mound 2 cups flour and make a well in center. Add 3 eggs, 1/2 tsp salt and 1 tbsp olive oil into well. Using a fork, gradually incorporate flour into eggs until dough forms.

Knead

Knead dough about 8–10 minutes until smooth and elastic. If dough is too sticky, add up to 1 tbsp flour; if too dry, wet hands slightly. Wrap dough in plastic and rest at room temperature 30 minutes.

Roll and cut

Divide dough into 2 pieces, flatten and roll or feed through a pasta machine to desired thickness (about 1–2 mm). Cut into fettuccine or tagliatelle ~1/4-inch wide. Dust with flour and hang or lay flat to dry slightly while preparing other components.

Prep vegetables

Trim and slice mushrooms into 1/4-inch slices. Cut broccoli into small florets (bite-size). Peel carrot and cut into thin diagonal slices or matchsticks. Seed and thinly slice half a yellow bell pepper. Mince 3 garlic cloves and finely chop 1 shallot and 2 tbsp parsley. Zest and juice half a lemon; set aside separately.

Blanch broccoli and carrots

Bring a large pot of salted water to a boil (this will also be used to cook pasta). Add broccoli florets and carrot slices and blanch 1–2 minutes until bright and slightly tender. Remove with a slotted spoon into a bowl of ice water to stop cooking. Reserve blanching water for pasta; keep vegetables drained.

Sauté mushrooms and aromatics

In a large wide skillet over medium-high heat, add 1 tbsp extra-virgin olive oil. Add sliced mushrooms in a single layer, sprinkle a pinch of salt, and cook without stirring for 2 minutes to get color. Stir and continue cooking 2 more minutes until browned. Push mushrooms to the side, add shallot and sauté 1 minute, then add garlic and cook 30 seconds until fragrant. Add bell pepper and sauté 1 minute. Add blanched broccoli and carrots, toss to combine. Season with a pinch of salt and 1/4 tsp black pepper. Add 1/4 cup of the reserved pasta water or broth to deglaze if pan looks dry. Finish with chopped parsley and lemon zest (reserve lemon juice for sauce). Transfer vegetables to a bowl and keep warm.

Make roux and milk base

In the same large skillet over medium heat, melt 2 tbsp unsalted butter. Sprinkle 2 tsp flour and whisk continuously 1 minute to cook the flour (roux) without browning.

Add dairy and thicken

Gradually whisk in 1.5 cups whole milk and 1/4 cup heavy cream, stirring to eliminate lumps. Bring to a gentle simmer and cook 3–5 minutes until the sauce coats the back of a spoon and has thickened. If sauce becomes too thick, whisk in up to 1/4 cup reserved pasta cooking water or broth to loosen to desired consistency.

Finish sauce

Remove from heat and stir in 1/2 cup grated Parmesan, 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp freshly grated nutmeg. Stir until cheese melts and sauce is smooth. Taste and adjust seasoning. Add a squeeze (about 1 tsp) of reserved lemon juice to brighten.

Cook fresh pasta

Bring the blanching/pasta water back to a rolling boil and salt it generously. Add fresh pasta and cook 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 1/2 cup pasta cooking water then drain pasta.

Combine pasta, sauce, and vegetables

Return the empty skillet with cream sauce to low heat. Add drained pasta and toss to coat. Add the sautéed vegetables and toss gently to combine. If sauce is too thick, add reserved pasta water a tablespoon at a time until silky and evenly coats pasta. Heat through 1–2 minutes until everything is hot and well combined.

Finish and serve

Taste and adjust salt/pepper. Stir in remaining 1 tbsp butter for gloss (optional) and sprinkle additional grated Parmesan if desired. Garnish with chopped parsley and a light grind of black pepper. Serve immediately with extra lemon wedges on the side.