Pasta Primavera

When the moon is in the seventh house, and Jupiter aligns with Mars, it shall be the dawning of the age of… ASPARAGUS. Yes, we’ve sprung into Spring with delicious spears of organic, California asparagus for just $2.99 per pound! These tender spears are delicious no matter how you cook them, so STALK up while the getting’s good! Pasta Primavera is the essence of Spring in a bowl, especially when you load it with plenty of organic asparagus. Made with tons of fresh veggies and dressed with a bit of lemon juice and love, it’s the perfect side dish to put some Spring in your step or an ideal vegetarian dinner.

*Sale good through 3/9/2021.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes


  • 1 lb. Farfalle Pasta
  • 1/2 lb. Asparagus Spears, sliced into 1 inch pieces on the bias
  • 1/2 lb. Spring Peas, sliced on the bias
  • 1 Red Bell Pepper, julienned
  • 1 Large Carrot, julienned
  • 1 Large Shallot, thinly sliced
  • 3 Garlic Cloves, roughly chopped
  • 1 Large Lemon, zested & juiced
  • Salt & Black Pepper
  • 2 tbsp. Olive Oil
  • 2 tbsp. Unsalted Butter
  • Parmesan Cheese (for serving)


  1. Cook farfalle according to package directions in salted water. While pasta cooks, heat olive oil in a large saute pan until hot. Saute shallots and garlic until fragrant, then add asparagus and spring peas to pan. After a couple minutes, add remaining veggies and saute. Season veggies lightly with salt and black pepper, then add 1 cup of pasta water and cover. steam for 3 to 5 minutes or until veggies are tender.

  2. Drain pasta, and add to vegetables with lemon zest, lemon juice, and butter. Stir to combine, then season to taste with additional salt and black pepper if desired. Serve topped with plenty of freshly grated parmesan cheese.

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