There’s something about the first real spring produce that makes me want to throw everything into a pan with butter, garlic, and pasta. This version of pasta primavera is simple, fresh, and very forgiving — the kind of meal that works whether you’re pulling vegetables from the garden, grabbing a few things at the farmers market, or trying to use up what’s hanging out in the fridge.

“Primavera” literally means “first spring,” and that’s exactly what this tastes like. Bright herbs, sweet peas, crisp asparagus, juicy tomatoes, lemon, and plenty of parmesan tossed with warm pasta. Cozy enough for a rainy spring night, but fresh enough to feel like the season finally shifted.

Ingredients

Produce

• 4 cloves garlic, minced
• 1 cup fresh peas
• 4–5 radishes, thinly sliced
• 1 bunch asparagus, chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1/2 small onion, thinly sliced
• 2 tablespoons fresh chives, chopped
• 1/4 cup parsley, chopped
• 1/4 cup basil, torn
• 1 lemon (zest + juice)

Dairy

• 4 tablespoons butter
• 1 cup freshly grated parmesan cheese

Pantry / Spices

• 1 pound penne pasta
• Olive oil
• Salt + black pepper
• Optional: red pepper flakes

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Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Before draining, reserve 1 cup of pasta water.
2. While the pasta cooks, heat a large skillet over medium heat with a drizzle of olive oil and 2 tablespoons of butter.
3. Add the onion and asparagus. Cook for 3–4 minutes until slightly softened.
4. Stir in the garlic and cook for another 30 seconds, just until fragrant.
5. Add the peas, cherry tomatoes, and radishes. Cook for 2–3 more minutes. The vegetables should stay bright, fresh, and slightly crisp.
6. Add the cooked pasta directly into the skillet with the vegetables. Add the remaining butter, lemon zest, lemon juice, parmesan cheese, and a splash of the reserved pasta water.
7. Toss everything together over low heat for 1–2 minutes until the sauce becomes glossy and lightly creamy. Add more pasta water as needed to loosen the sauce.
8. Stir in the chives, parsley, and basil. Season generously with salt, pepper, and red pepper flakes if using.
9. Top with extra parmesan, fresh herbs, cracked black pepper, and another squeeze of lemon before serving.

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Notes

• This recipe is flexible on purpose. Use whatever spring vegetables you have growing or available locally.
• Zucchini, spinach, snap peas, arugula, or broccoli all work well here too.
• Sometimes I add grilled chicken or white beans to make it a little heartier.
• The pasta water is what helps bring the butter, parmesan, and lemon together into a silky sauce — don’t skip it.

Serve With

• Buttered sourdough
• A simple arugula salad
• Crispy chicken cutlets