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Perfect Pasta Primavera

Perfect Pasta Primavera

Start to finish: 35 minutes

Serves: 4

Key Ingredients Needed

  • Kosher salt
  • 8 ounces uncooked linguini
  • 2 tablespoons olive oil
  • 2 tablespoons diced pancetta
  • 1 shallot, chopped
  • 3 cloves garlic, chopped
  • 1/2 pound asparagus spears, diagonally cut has 1-inch pieces
  • 2 cups fresh sweet corn (from 3 medium ears)
  • 1 teaspoon crushed red pepper flakes
  • 2 cups cherry tomatoes
  • 1 small bunch Tuscan kale, stems removed, leaves torn into small bite-size pieces
  • 2 tablespoons unsalted butter
  • 4 fresh basil leaves, chopped
  • 3 tablespoons grated Parmesan cheese

Instructions/Step By Step Directions

Step 1: Bring a large pot of salted water to a boil.

Step 2: Cook the pasta until al dente, about 9 to 10 minutes. Drain, reserving 1/2 cup of the cooking water.

Step 3: Heat the olive oil in a large skillet over medium.

Step 4: Add the pancetta, and cook, stirring occasionally, until rendered, about 5 minutes. Drain and discard half the fat; add the shallot to remaining fat in skillet, and cook until translucent, about 2 minutes.

Step 5: Add the garlic, and cook until aromatic, about 1 minute. Season with salt.

Step 6: Add the asparagus, corn, and red pepper flakes to the skillet, and sauté for about 1 minute.

Step 7: Stir in the tomatoes, and allow to blister and break down a little, about 5 minutes.

Step 8: Stir in the kale and cook just until it wilts. Swirl in butter until melted.

Step 9: Toss the pasta in sauce, adding cooking water, 1/4 cup at a time, to help the sauce adhere to the pasta.

Step 10: Season to taste with salt.

Step 11: Divide the pasta between 4 bowls, and sprinkle with basil and grated Parmesan.

Veronica Brik is a renowned chef and cookbook author known for her innovative takes on classic dishes. She trained at the Culinary Institute of America and has worked in acclaimed restaurants in New York and San Francisco. In 2015, She published her first cookbook, Modern Comfort Food, which became a bestseller. Veronica's recipes have been featured in numerous publications including Food & Wine, Bon Appetit, and Cooking Light. She lives in Portland, Oregon where she operates a small restaurant focused on seasonal, locally-sourced ingredients. When she's not in the kitchen, Veronica enjoys hiking, reading, and spending time with her family. You can email her at [email protected]