Penne Primavera


  • 1/4 cup plus 2 tablespoons of Olive Oil Marketplace Italian Herbe EVOO divided
  • 3 cloves of garlic thinly sliced
  • 2 medium carrots halved lengthwise and sliced 1/4 inch thick
  • 4 ounces of morels halved if large, or cremini mushrooms, thinly sliced
  • 8 ounces of asparagus 8-10 stalks, trimmed and sliced diagonally 1/4 inch thick, tips reserved separately
  • 1 cup of peas fresh or frozen (thawed)
  • 1 cup of fava beans or lima beans fresh or frozen (thawed)
  • 4 scallions white part only, thinly sliced
  • 3/4 teaspoon of sea salt Olive Oil Marketplace Garlic Medley Sea Salt is a Great Option
  • 1/4 teaspoon of coarsely ground pepper or more to taste
  • 3 tablespoons of kosher salt
  • 1 pound of penne pasta (or any of Olive Oil Marketplace Shaped Pasta's)
  • 1/3 cup of coarsely chopped flat-leaf parsley
  • 1/3 cup of coarsely chopped fresh basil
  • 1/3 cup of coarsely chopped fresh mint
  • 1/2 cup of freshly grated Parmigiano-Reggiano cheese


  • Heat 1/4 cup oil in a large pot over medium-high heat until hot. Add garlic and cook, stirring, until barely golden, about 30 seconds. Add carrots, reduce heat to medium, and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add mushrooms and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add sliced asparagus stalks and cook for 2 minutes, then add the asparagus tips, peas, beans and scallions. Season with sea salt and pepper. Cook, stirring, until all the vegetables are just tender, about 2 minutes more. Remove from the heat.
  • Meanwhile, bring 6 quarts of water to a boil in another large pot. Add kosher salt and pasta; cook until just tender, 10 to 12 minutes (or according to package directions). Drain, reserving 1/2 cup of the cooking water.
  • Add the pasta and 1/4 cup of the reserved cooking water to the vegetables, stirring and tossing over medium heat to mix well. Cover, reduce heat to low, and allow to steam together for 2 minutes. Stir in the remaining 2 tablespoons olive oil and a splash or two more of the reserved cooking water if necessary to loosen the sauce. Stir in the parsley, basil and mint. Serve with Parmigiano.
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