Los Argentinos looooove their carbs. Pizza, pasta, and empanadas are probably the most popular other than the oh so delicious medialunas.
I am never one to order pasta in a restaurant, so if I want it I must make it myself! And while living with two hungry men it’s a great way to serve up a cheap fast dinner. I’m not the biggest red sauce fan and I’m trying to steer away from cream in order to get ready for beach time in Uruguay this summer, so this recipe is oil based and super light. It’s also loaded with spring time veggies, homegrown herbs, and a splash of lemon to really bring it all together.
Pasta Primavera ::
- zucchini, zucchini
- green beans o peas, chauchas
- asparagus, espárragos
- garlic, ajo
- onion, cebolla
- roughly chopped black olives, aceitunas negras cortadas
- basil, albahaca
- lemon, limón
- GOOD parmigiano-reggiano, queso parmesano RICO (no ya rallado se venden en las bolsas)
- green onion, verdeo
- fusilli, fideos tirabuzón o otra pasta
- olive oil, aceite de oliva
- salt & pepper, sal y pimienta
Get some water on the fire and throw in some salt and a dash of olive oil. Once it’s at a fierce boil throw in your pasta and cook til al dente, around 5 minutes. While that’s cooking prep your vegetables. I kept them somewhat large, but do as you please, there are no rules in my kitchen. Reserve 1 cup mas o menos of the cooking liquid then drain and return the pasta to the same olla (pot) with cold water to prevent further cooking and sticking. Set aside.
Place a saute pan or wok over high heat and add a few grande tablespoons of olive oil. Heat for a minute then add the sliced onion and a dash of salt. Cook for 3-4 minutes and add the asparagus, beans/peas, zucchini, and minced garlic tossing every 20-30 seconds. Once the veggies get BRIGHT green add another dash of salt and fresh cracked pepper and lower the heat. Squeeze half of the lemon over the veg with a big splash of the reserved pasta liquid, olives, green onion and a small handful of cheese. Mix together, add the pasta and toss toss toss for about 2 minutes until the pasta is heated through and cooked to your liking. Add the basil and taste. Is it bland? If so, give the lemon another squeeze. If it’s a bit dry, drizzle some more olive oil and give it a toss. Be careful with the salt- both the olives and cheese are super salty. Once it’s seasoned to your liking serve in deep bowls and top it off with a little more parm.
I’ve done this recipe a few times over the past couple of weeks- some with cheese some without. Personally I like it better without the cheese, it has a fresher taste and the lemon and olives really stand out. Do as you wish, and replace my veggies with whichever you prefer. However the asparagus and giant peas give it a great crunchy texture, as long as you don’t overcook them. Enjoy!