​Celebrity Chef's Pasta Primavera Recipe Is a Masterpiece (20 Minutes, One Pot) by Gale Gand

In just 20 minutes you can have a bowl of creamy pasta with a tangy goat cheese sauce. No joke! This easy pasta primavera recipe is easy enough for a Monday night, and impressive enough for a dinner party with friends. The tang of the goat cheese makes this easy pasta recipe extra special.

For this chef-approved recipe you'll need extra-virgin olive oil, fresh garlic, farfalle pasta, salt, asparagus (read about the health benefits of asparagus), broccoli, frozen green peas, goat cheese (check out the health benefits of goat cheese), heavy cream, fresh basil, lemon zest and fresh cracked black pepper. If you're not a fan of farfalle pasta, use whatever short pasta you do like. This pasta recipe is very forgiving!

Throw a salad together (maybe a Caesar salad?) and don't forget the garlic bread for the perfect pasta dinner.

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, chopped
• 8 ounces farfalle pasta
• 1 teaspoon salt
• 3 - 4 cups water
• 5 stalks asparagus, ends cut off and cut into 1-inch pieces
• 1 crown broccoli, cut into florets (about 3 1/2 cups)
• 2/3 cup frozen peas, thawed
• 3 ounces goat cheese, broken up
• 1/3 cup heavy cream
• 2 tablespoons chopped fresh basil, plus more for garnish
• grated zest of 1 lemon
• grinds of black pepper

Recipe Notes

• You could use any short pasta for this easy primavera recipe.

• Not a fan of goat cheese? Try cream cheese or ricotta cheese.

• Store any leftovers in an airtight container in the fridge. Reheat in the microwave. You can add a little heavy cream or milk to loosen it up.

Here's how to make it:

1. Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute.
2. Add the pasta, salt and water and bring to a boil over medium-high heat. Continue to cook 5 minutes, stirring occasionally.
3. Add the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. 
4. Test the pasta for doneness and if it’s still very toothie add another 1/2 cup water and boil a few more minutes. Reduce the heat to low and stir in the goat cheese, cream, basil, lemon zest and pepper until the goat cheese is completely melted.
5. Taste and adjust the seasoning, if needed. Serve in bowls garnished with more basil and a lemon wedge.
   

Chef Gale Gand's finished one-pot farfalle with goat cheese recipe.

Photo (main) courtesy of Elaine Thomas.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.