Did you know that "primavera" actually means "spring" in Italian. Yes, the season of Spring, welcoming back the sunshine & blossoming of flowers! Growing up in New England, I was always an Autumn girl, but Spring has become my favorite season living in Colorado. It's the only time you see that green lushness out here, & it happens to be the season where the mushrooms start to pop up & the asparagus begins to rise! Foraging for local vegetables, herbs & fungi has become one of my favorite activities since moving out west, so that is why I've decided to name this dish, Colorado Pasta Primavera. And, here it is, a savory ode to my favorite season in a state that has become my home.
9oz. Box of gluten free egg tagliatelle - Jovial's is by far the best gf pasta, in my opinion
about 5 oz. mushrooms* - I use local Morels & Oysters, but use what is local to you, & if you're unsure, do your research. This is the land that you live on, get to know it.
2 tbsp ghee** - butter or olive oil work too!
1 cup dry white wine
3/4 cup chicken broth (or veggie broth to keep it vegan)
1 bunch sage (about 1/4 cup chopped)
1/4 cup chopped sun dried tomatoes
3-5 cloves chopped garlic
about a half bunch asparagus (10-12 stalks)
2 tbsp sea salt
1 tbsp garlic powder
1 tbsp onion powder
pinch of red pepper flakes
optional: grated Parmesan
as with most pasta dishes, start by boiling the water for your pasta!
cook all of the veggies on medium heat with ghee & seasonings until soft, this will take about 15-20 minutes
add sage & sun dried tomatoes just before adding the wine, lemon juice & chicken broth
add the wine, lemon juice & chicken broth, then let the mixture come to a low bowl
once at a low boil, turn down the stove top burner to a simmer for about 20 minutes
time out your pasta right with the rest of your mixture- I like it al dente, so I always cook the pasta 2 minutes under Jovial's recommended time
once it's ready, drain your pasta into a colander, & then stir your pasta into the pan with all of your vegetables, seasonings & liquids - this will be after the 20 minute timer goes off for your veggie/wine mixture, just in case your pasta is done early.
top with cracked pepper, scallions, & grated Parmesan cheese, & you're good to go!
Vegan or not, it also tastes great topped with crushed pignoli (pine) nuts!
Pro Tip: mushrooms are most beneficial when they're working synergistically with their mushroom comrades, so be sure to use more than one type when cooking!
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*Sometimes I use more than 5 oz. if I'm really feeling shroomy!
**Ghee gives the pasta a bit of a cheesier flavor.