This easy Jamie Oliver Pasta Primavera is a quick, creamy, and nutritious dish that’s perfect for any night of the week. With fresh veggies like asparagus and courgettes, it’s a versatile recipe that can be made with whatever seasonal produce you have on hand. Delicious and full of flavor, it’s a crowd-pleaser for all ages!
Ingredients Needed
- 1 x 350g (12 oz) bunch of asparagus
- 2 small courgettes (zucchini)
- 2 large free-range eggs
- 60g (2 oz) crème fraîche
- 1 handful of freshly grated Parmesan cheese, plus extra to serve
- ½ a lemon (for zest)
- 400g (14 oz) tagliatelle
- Olive oil
- 100g (3.5 oz) pancetta
- ½ a bunch of fresh mint
How To Make Pasta Primavera
- Prepare the Vegetables and Pasta: Fill a large saucepan with water, add a generous pinch of sea salt, and bring it to a boil. Peel the asparagus and courgettes into ribbons using a speed peeler, then set aside.
- Make the Egg Mixture: Break the eggs into a large mixing bowl, then add the crème fraîche, and Parmesan, and finely grate in the lemon zest. Season with a pinch of salt and black pepper, then mix well to combine.
- Cook the Pasta: Add the tagliatelle to the boiling water and cook according to the package instructions.
- Cook the Pancetta: Heat a glug of olive oil in a large pan over medium heat. Chop the pancetta and add it to the pan, cooking for 4–5 minutes until it becomes crispy.
- Combine the Pasta and Sauce: Set aside a cupful of pasta water, then drain the pasta. Off the heat, add the drained pasta to the pan with the pancetta. Stir in most of the fresh mint, followed by the vegetable ribbons and egg mixture. Add a splash of reserved pasta water to help the sauce come together, adjusting the consistency as needed.
- Serve and Garnish: Serve the pasta in bowls, topping each with the remaining mint leaves and a generous grating of Parmesan.
Recipe Tips
- Don’t overcook the pasta: Follow the packet instructions carefully to avoid overcooking the pasta. Al dente pasta will give the dish a nice bite and hold the sauce better.
- Reserve pasta water: Always save a cup of pasta water before draining. It helps to adjust the sauce and makes it creamy without adding extra cream.
- Crisp the pancetta: Make sure the pancetta is crispy. This adds a lovely texture and a savory flavor that contrasts well with the creamy sauce.
- Finish with fresh mint: Don’t skip the mint! It adds a burst of freshness and brightness that elevates the dish, balancing the richness of the sauce.
How To Store Leftovers?
Let the leftover Pasta Primavera cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 cup (approximately 180g)
- Calories: 444
- Total Fat: 18.3g
- Saturated Fat: 7.3g
- Total Carbohydrate: 50.7g
- Sugars: 4.1g
- Protein: 18.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Pasta Puttanesca
- Jamie Oliver Red Pepper Pasta Sauce
- Jamie Oliver Roasted Tomato Pasta Sauce
- Jamie Oliver No Cook Pasta Sauce
Jamie Oliver Pasta Primavera
Description
This easy Jamie Oliver Pasta Primavera is a quick, creamy, and nutritious dish that’s perfect for any night of the week. With fresh veggies like asparagus and courgettes, it’s a versatile recipe that can be made with whatever seasonal produce you have on hand. Delicious and full of flavor, it’s a crowd-pleaser for all ages!
Ingredients
Instructions
- Prepare the Vegetables and Pasta: Fill a large saucepan with water, add a generous pinch of sea salt, and bring it to a boil. Peel the asparagus and courgettes into ribbons using a speed peeler, then set aside.
- Make the Egg Mixture: Break the eggs into a large mixing bowl, then add the crème fraîche, and Parmesan, and finely grate in the lemon zest. Season with a pinch of salt and black pepper, then mix well to combine.
- Cook the Pasta: Add the tagliatelle to the boiling water and cook according to the package instructions.
- Cook the Pancetta: Heat a glug of olive oil in a large pan over medium heat. Chop the pancetta and add it to the pan, cooking for 4–5 minutes until it becomes crispy.
- Combine the Pasta and Sauce: Set aside a cupful of pasta water, then drain the pasta. Off the heat, add the drained pasta to the pan with the pancetta. Stir in most of the fresh mint, followed by the vegetable ribbons and egg mixture. Add a splash of reserved pasta water to help the sauce come together, adjusting the consistency as needed.
- Serve and Garnish: Serve the pasta in bowls, topping each with the remaining mint leaves and a generous grating of Parmesan.
Notes
- Don’t overcook the pasta: Follow the packet instructions carefully to avoid overcooking the pasta. Al dente pasta will give the dish a nice bite and hold the sauce better.
- Reserve pasta water: Always save a cup of pasta water before draining. It helps to adjust the sauce and makes it creamy without adding extra cream.
- Crisp the pancetta: Make sure the pancetta is crispy. This adds a lovely texture and a savory flavor that contrasts well with the creamy sauce.
- Finish with fresh mint: Don’t skip the mint! It adds a burst of freshness and brightness that elevates the dish, balancing the richness of the sauce.
Jamie Oliver Pasta Primavera