Primavera

15 MINS Preparation Time

1 HR 15 MINS Cooking Time

4-5 Servings

Easy Difficulty

Ingredients

1 BUNCH ASPARAGUS, CUT INTO 2 INCH PIECES

1 BUNCH CARROTS, PEELED AND SLICED INTO CIRCLES, GREEN CHOPPED

1 LB CHERRY OR GRAPE TOMATOES

3 SHALLOTS, PEELED AND CUT INTO CIRCLES

1 YELLOW BELL PEPPER, SLICED

4 CLOVES GARLIC, PEELED

6 TBSP OLIVE OIL

4 TBSP BUTTER

PINCH OF RED PEPPER FLAKES

1 CUP FROZEN PEAS

1 BUNCH CHIVES, CHOPPED

SALT AND PEPPER TO TASTE

1 LB Borgatti's CARROT FETTUCCINE

CRUMBLED FETA FOR GARNISH

Preparation

Begin by lining a sheet tray with foil and placing all the vegetables and garlic, except the peas, on it. Drizzle half of the olive oil over the vegetables and season with salt and pepper. Roast the vegetables at 400° for 45 mins.

In a small sauté pan over medium heat, melt the butter. Add the red pepper flakes and peas and cook for 2 mins. Turn off the heat and add the chopped herbs, stirring to combine. Set this mixture aside.

Add fettuccine with a pinch of salt to boiling water. Boil 5-7 mins. In a serving bowl, place the roasted garlic cloves in the bottom and smash them with a fork to create a paste. Add the roasted vegetables, pea mixture, and fettuccine to the bowl. Drizzle the remaining olive oil and season with salt and pepper. Stir everything together to combine.

Serve with crumbled feta on top.

Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.

Barbara Carber