Capellini Primavera (Italian Name of the Recipe)

Yield: Servings 6


¼ cup extra-virgin olive oil
½ cup freshly grated Grana Padano
½ cup heavy cream
½ cup loosely packed fresh basil leaves, shredded
½ teaspoon kosher salt, plus more to taste
1 bunch scallions, chopped (approximately 1 cup)
1 cup frozen peas, thawed
1 pint grape tomatoes
1 pound capellini
4 garlic cloves, crushed and peeled
8 ounces asparagus, bottoms trimmed and peeled, cut into two-inch
8 ounces green beans, trimmed and slice into two-inch lengths


  1. Bring a big pot of salted water to its boiling point for the pasta. Put
    in the olive oil to a big frying pan on moderate to high heat. When
    the oil is hot, put in the garlic. Once the garlic starts to sizzle, put in
    the green beans, asparagus, and salt. Put in ½ cup pasta-cooking
    water, then cover and let steam until crisp-soft, approximately three
  2. Put in the grape tomatoes, and cook until they start to wrinkle,
    approximately two minutes. Put in the scallions and peas, the cream,
    and 1 cup pasta water. Bring to a quick boil, and cook until reduced
    by about half, approximately three to four minutes. Take the garlic.
  3. Once you put in the cream to the sauce, put in the capellini to the
    pasta water and cook until just firm to the bite, with still fairly a bite
    to it (it will cook more in the sauce).
  4. When the capellini is ready, remove using tongs and move directly
    to the sauce, and put in the basil. Toss to coat the pasta in the sauce, putting in a splash of pasta water if it appears dry. Take the frying pan from the heat, drizzle with the grated cheese, toss, before you serve.