Creamy Sarvecchio Pasta Primavera

Creamy Sarvecchio Pasta Primavera


2 cups fresh broccoli florets, coarsely chopped
1 cup fresh or frozen peas, thawed
1 package (16 ounces) uncooked bucatini pasta or spaghetti
3 bunches ramps or green onions 
4 tablespoons butter, cubed and divided
2 tablespoons olive oil
2 medium carrots, peeled and julienned
Zest and juice of 1 medium lemon
4 ounces Sarvecchio Parmesan cheese, finely shredded (1 cup)
Salt and pepper to taste
Additional shaved Sarvecchio Parmesan cheese


Bring water to a boil in a Dutch oven or stockpot. Salt water as desired. Add broccoli and peas; cook for 2-3 minutes or until crisp-tender. Remove vegetables with a slotted spoon.
Bring water back to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1 cup hot pasta water. Wipe out the pan.
Meanwhile, trim ramps. Thinly slice the white portions of ramps and cut the green portions into 1-inch pieces.
Warm 2 tablespoons butter and olive oil in the same pan over medium heat. Add white portions of ramps and carrots. Cook and stir for 4-5 minutes or until carrots are crisp-tender. Add broccoli, peas and remaining ramp greens; cook and stir for 1 minute.
Reduce heat to low. Add pasta and 1/2 cup reserved pasta water; cook and toss for 1-2 minutes or until water is slightly reduced. Stir in the lemon zest, lemon juice and remaining butter.
Remove from the heat. Gradually add Sarvecchio, tossing well after each addition. Add remaining pasta water, a tablespoon at a time, until desired consistency. Season with salt and pepper to taste. Garnish with additional shaved Sarvecchio.

Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.