RECIPE: Pasta Primavera Asparagus, Carrot, Pea, Tomato, Cream

This is more of an un-recipe than a recipe because you can (and should) use whatever vegetables are fresh in your area.  You can also use whatever pasta you like best - I used Foxtail Millet shells, because they're best for blood sugar management, and they were delicious in this recipe.

The instructions appear to be long, but they were dead easy, and dinner was ready in 40 minutes because I could chop the next vegetable while the previous one was cooking.  Read through the instructions and you'll understand: each of the vegetables is cooked separately to perfection, then they're all combined with the pasta.  If you decide not to use the hot peppers, please use freshly ground black pepper.

In addition to the 4-quart pot you'll cook the vegetables in, you will need a large strainer or colander, a bowl the strainer/colander fits inside, and a mesh spider-skimmer.

One-Pot Pasta Primavera with Fresh Vegetables

Serves 4 

INGREDIENTS:

• 12 oz pasta, I used millet shells
• 2 pounds fresh asparagus
• 12 oz fresh sugar snap peas (or shelled peas)
  
• 3 small carrots, chopped into 1/4" cubes, about 1 cup's worth
• 1 small leek, sliced into very thin shreds
• 1/2 a medium onion chopped
• 2 T. ghee
• 2-3 garlic cloves, minced
• 2 large ripe tomatoes, peeled, cored and chopped
• 1/4 t. dried thyme 
• 1/4 t. cobanero chili pepper (or to taste)
• 1/4 t. espelette chili pepper (or to taste)
• 1 t. himalayan pink salt
  
• 1.5 cups heavy cream
• OPT: for serving, 3-4 scallion tops, sliced thinly
  

INSTRUCTIONS:

Remove the tough ends on the asparagus and chop the stalks into 3/4" pieces, reserving the tips separately.  Place the strainer/colander inside the bowl and position it next to the cooktop along with the spider skimmer.

Bring about 3 quarts of salted water to boil in a 4-quart saucepan.  Reduce the heat to medium-high,  add the carrots and cook until they're soft - mine took about 10 minutes because they're from last year.  Use the spider-skimmer to remove them to the colander.

Add the peas to the water and cook for 2-3 minutes until they're bright green.  Remove with the spider-skimmer.  If you use peas, add them to the colander with the carrots.  I used sugar snap peas so I reserved them for another use (I only cooked them to flavor the water).

Add the asparagus (except for the tips) to the water and cook for 2 minutes.  Add the asparagus tips and cook for another 5 minutes.  If your asparagus are thicker than mine you may need to cook them longer.  Use the spider-skimmer to remove the asparagus to the colander with the carrots.

If you're using any other vegetables cook them individually to perfect done-ness and add them to the colander with the carrots and asparagus.

Add the pasta to the water and cook it according to package directions. While the pasta is cooking, add the onions and leeks to the water and cook them along with the pasta.

When the pasta is done, pour the contents of the pot into the colander over the bowl.  This will reheat the carrots and asparagus and keep the pasta hot while you prepare the sauce.  If your colander/bowl combination isn't big enough to hold the contents of the pot, pour the cooked vegetables into the pot with the pasta, then pour the contents of the pot into the colander in the sink.  This will reheat the cooked vegetables and drain the hot water.

Return the pot to the heat, add the ghee and garlic.  When the garlic is sizzling add the tomatoes, stir for a minute, then add the cream, salt, peppers, and thyme.  Bring to a boil.

Lift the colander with the pasta and vegetables out of the bowl (or sink), drain out residual water, and add the pasta and vegetables back to the pot with the sauce.

Stir well, adjust seasoning, and serve.  Sprinkle with the sliced scallions if desired.