The Italian word primavera is derived from the Latin roots prīmus (“first”) + vēr (“spring”) meaning, the start or beginning of spring, though today the word is taken to mean 'Spring' as in the season.
Primavera salads (whether they contain pasta or not) are springtime salads made with early season broccoli, peas (often mangetout [snow peas]) and herbs.
I love fusilli pasta (pasta spirals) myself, so this version of pasta primavera salad includes fusilli. I think, this makes a great accompaniment to both Easter baked salmon and Easter roast lamb. So why not include this recipe in your Ester repertoire? It is also a great salad for using up your Easter leftovers, be that salmon, lamb or ham.
Go to the printable version of the recipe
2 tbsp fresh lemon juice
2 tbsp finely-grated lemon zest
350g (12.5 oz) fusili pasta (whole-grain as the healthy option, or fusilli tricolore for more colour)
155g (1 cup) fresh or frozen peas, or thinly sliced mangetout (snow peas)
1 bunch long-stem (spring) broccoli tough ends snapped off and cut into 2 cm (1 in) lengths
1 carrot, sliced into thin matchsticks
2 spring onions, thinly sliced (white and green parts)
1/2 cup baby plum tomatoes, halved
1/4 bell pepper, sliced into thin strips
1 cup fresh flat-leaf parsley leaves, chopped
2 cayenne chillies, de-seeded and finely sliced (optional)
250g (1 1/2 cups) goat's cheese, crumbled
salt and freshly-ground black pepper, to taste
In the meantime, heat a little oil in a pan and use to gently fry the chilli and carrot for about 5 minutes, or until the onions are just soft. Stir in the spring onion pieces, bell pepper stips and plum tomato halves and cook for 1 minute then turn out onto a plate.
About 2 minutes before the pasta is due to be ready add in the broccoli and peas (or mangetout). Drain the pasta and vegetables in a colander and refresh under cold, running, water.
Turn the pasta mix into a serving bowl. Whisk together the olive oil, lemon juice, lemon zest and fried chilli and spring onion mix.
Mix the goat's cheese into the pasta, drizzle over the olive oil and lemon dressing, toss to combine and serve.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
For a twist, this is an ecellent way of getting rid of your Easter leftovers. Whether you have cooked lamb, ham, fish or turkey take 200g (1/2 lb) of the meat, chop into bite-sized pieces and mix in with the pasta before adding the dressing.
Primavera salads (whether they contain pasta or not) are springtime salads made with early season broccoli, peas (often mangetout [snow peas]) and herbs.
I love fusilli pasta (pasta spirals) myself, so this version of pasta primavera salad includes fusilli. I think, this makes a great accompaniment to both Easter baked salmon and Easter roast lamb. So why not include this recipe in your Ester repertoire? It is also a great salad for using up your Easter leftovers, be that salmon, lamb or ham.
Go to the printable version of the recipe
Pasta Primavera Salad
Ingredients:
125ml (1/2 cup) extra-virgin olive oil2 tbsp fresh lemon juice
2 tbsp finely-grated lemon zest
350g (12.5 oz) fusili pasta (whole-grain as the healthy option, or fusilli tricolore for more colour)
155g (1 cup) fresh or frozen peas, or thinly sliced mangetout (snow peas)
1 bunch long-stem (spring) broccoli tough ends snapped off and cut into 2 cm (1 in) lengths
1 carrot, sliced into thin matchsticks
2 spring onions, thinly sliced (white and green parts)
1/2 cup baby plum tomatoes, halved
1/4 bell pepper, sliced into thin strips
1 cup fresh flat-leaf parsley leaves, chopped
2 cayenne chillies, de-seeded and finely sliced (optional)
250g (1 1/2 cups) goat's cheese, crumbled
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of lightly-salted water to a boil, add the pasta and cook according to the packet instructions (typically 8–10 minutes).In the meantime, heat a little oil in a pan and use to gently fry the chilli and carrot for about 5 minutes, or until the onions are just soft. Stir in the spring onion pieces, bell pepper stips and plum tomato halves and cook for 1 minute then turn out onto a plate.
About 2 minutes before the pasta is due to be ready add in the broccoli and peas (or mangetout). Drain the pasta and vegetables in a colander and refresh under cold, running, water.
Turn the pasta mix into a serving bowl. Whisk together the olive oil, lemon juice, lemon zest and fried chilli and spring onion mix.
Mix the goat's cheese into the pasta, drizzle over the olive oil and lemon dressing, toss to combine and serve.
Printable version of the Recipe
fusion, vegetarian, pasta, vegetables, salad, easter, cheese
Vegetarian
Fusion
Pasta Primavera Salad
https://fabulousfusionfood.blogspot.com/2019/04/pasta-primavera-salad-recipe.html
Pasta Primavera Salad. This is a modern Fusion recipe, based on an Italian original for a classic salad of pasta, spring vegetables and goat's cheese in an olive oil, lemon and chilli dressing with spring onions. This also makes a great accompaniment to an Easter roast.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1k_evl5a_3jJt_Ps6TAgIxnOIuPtsgeOEn0cjYC5RZSb7lHkQYpy_jj-wHxIkbTspjEPf-O4-Pt92UK_8VvJ7s5bJISFOwmXNOK9H7qhmYfqL8Pj-ouqG0T8u2WCyLSI4sYM6ib2rfQ/s1600/pasta-primavera-salad.png
2019-04-16
Yield: 10–12
Pasta Primavera Salad
Pasta Primavera Salad. This is a modern Fusion recipe, based on an Italian original for a classic salad of pasta, spring vegetables and goat's cheese in an olive oil, lemon and chilli dressing with spring onions. This also makes a great accompaniment to an Easter roast.
prep time: 25 mins
cook time: 25 mins
total time: 50 mins
Ingredients:
- 125ml (1/2 cup) extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp finely-grated lemon zest
- 350g (12.5 oz) fusili pasta (whole-grain as the healthy option, or fusilli tricolore for more colour)
- 155g (1 cup) fresh or frozen peas, or thinly sliced mangetout (snow peas)
- 1 bunch long-stem (spring) broccoli tough ends snapped off and cut into 2 cm (1 in) lengths
- 1 carrot, sliced into thin matchsticks
- 2 spring onions, thinly sliced (white and green parts)
- 1/2 cup baby plum tomatoes, halved
- 1/4 bell pepper, sliced into thin strips
- 1 cup fresh flat-leaf parsley leaves, chopped
- 2 cayenne chillies, de-seeded and finely sliced (optional)
- 250g (1 1/2 cups) goat's cheese, crumbled
- salt and freshly-ground black pepper, to taste
Method:
- Bring a pan of lightly-salted water to a boil, add the pasta and cook according to the packet instructions (typically 8–10 minutes).
- In the meantime, heat a little oil in a pan and use to gently fry the chilli and carrot for about 5 minutes, or until the onions are just soft. Stir in the spring onion pieces, bell pepper stips and plum tomato halves and cook for 1 minute then turn out onto a plate.
- About 2 minutes before the pasta is due to be ready add in the broccoli and peas (or mangetout). Drain the pasta and vegetables in a colander and refresh under cold, running, water.
- Turn the pasta mix into a serving bowl. Whisk together the olive oil, lemon juice, lemon zest and fried chilli and spring onion mix.
- Mix the goat's cheese into the pasta, drizzle over the olive oil and lemon dressing, season liberally with salt and black pepper, toss to combine and serve.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
For a twist, this is an ecellent way of getting rid of your Easter leftovers. Whether you have cooked lamb, ham, fish or turkey take 200g (1/2 lb) of the meat, chop into bite-sized pieces and mix in with the pasta before adding the dressing.
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