Pasta Primavera is a pasta dish that’s all about the veggies. It’s about what’s in season and fresh and available to you. In this instance, here in Autumn, where the mornings are cold and the days still warm, I’ve used whatever was growing in the garden, plus some store-bought asparagus and peas.
This recipe is based on that from ohsheglows, and it’s really about what using what’s available to you and adapting it to your tastes. The base is basic pasta. From there you can add the veggies.
I cooked up a leek and garlic. I then added some asparagus and frozen peas. Turning off the heat, I stirred through some spinach, kale, shredded carrot, basil and beet leaves. For liquid, I stirred through a tablespoon of coconut oil and lemon juice. Serve with hulled hemp hearts and season well.