An actual savoury recipe! Who knew I could still do those? Actually, I have an uneasy feeling I’ve done something very like this before. I mean, me, pasta, vegetables – that’s basically my default work night dinner, frankly.
But I think this is a little different to my last primavera, primarily because I’ve gotten a lot lazier since then. Also, someone told me that adding some pasta cooking water to one’s pasta sauce makes it come together better, and they are quite right, so if nothing else, this recipe has that particular upgrade! (I’m still hopeless at remembering to salt my pasta water, however…)
This is a pea-free primavera, because Andrew doesn’t like peas. It is also a broad-bean-free primavera, because shelling broadbeans is for people who are much less lazy than me. Besides, Woollies had pea ravioli with spinach and feta, so I figured our pea requirements were covered.
And that’s about it. It’s a simple, tasty meal for four, and a good celebration of spring.
Your shopping list
Olive oil
1 bunch baby carrots
2 golden shallots (the French ones that look like miniature onions)
2 bunches asparagus
200g cherry tomatoes
60 g baby spinach
2 tablespoons pesto
100 g ricotta
50 g parmesan, finely grated
650 g vegetable ravioli (I used the aforementioned pea ravioli and a sweet potato one. But any light-tasting vegetable ravioli will do.)
a ladle or two of reserved cooking water Continue reading
