Not your Nonna's pasta primavera! (Welcome, Spring!)

So, this won't be your Nonna's pasta primavera, and in fact, it probably won't seem like anything you're used to. But, I promise, you'll make this over and over again! 

Pasta Primavera (makes 4 servings)

Ingredients:

1lb Linguine

4 oz Pancetta

3 shrimp per person, no shells, cut into halves

1/4 C good olive oil

1/2 C Fava beans or Edamame, frozen  (Edamame are preferred by some)

2 T pesto

1 C Cream, Milk, or Almond Milk

1 C of the boiling pasta water

Fresh Veggies, all diced the same size:

1 Zucchini

1 Yellow squash

1/2 Green Pepper

1/2 Red Pepper

1/4 Onion or 3 Green Onions

1 C Cherry or Grape Tomatoes, halved

Process:

1. Start the water boiling with enough kosher salt to kill a horse, or at least make the water taste like the ocean. Once it's boiling, drop the pasta for 10 - 11 minutes.
1. Heat a large pot with a heavy bottom on medium-high heat, and add the olive oil and pancetta. Cook for 3 minutes.                                                                                
2. Add all the vegetables, lower the heat to medium and sauté for 3 minutes, stirring frequently. 
   
   
   
3. Add pesto and cream, and stir to blend. Cook for 2 minutes.
   
   
   
4. Add one ladle-full (1 C) of the boiling pasta water to the primavera veggies and sauce.
5. Add the shrimp, and stir. Reduce heat to low.
6. When the linguine is cooked al dente, drain.
7. Add to the pot with the primavera veggies and sauce and toss.
8.  Portion, top with freshly crumbled or grated parmesan
   

   
   
   
   
   

   
   

   
   Hello from Michael's Little Slice of the American Dream! More videos to come!