Colorado Pasta Primavera
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 absolute 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 pasta dish, Colorado Primavera. And, here it is, a savory ode to my favorite season in a state that has become my home.
Ingredients
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
The Process
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!
*Sometimes I use more than 5 oz. if I'm really feeling shroomy!
**Ghee gives the pasta a bit of a cheesier flavor