Green Pasta Primavera Recipe | Vegetarian Times Skip to main content

Green Pasta Primavera

Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese-like coating for the noodles.



Ingredient Line: 
½ cup plus 3 Tbs. pine nuts
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¼ cup olive oil, divided
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1 Tbs. lemon juice
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8 cloves garlic, minced (3 Tbs.)
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2 medium leeks, sliced (2 cups)
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1 lb. broccoli raab, chopped
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2 cups frozen peas, thawed
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6 cups baby spinach
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8 oz. farfalle pasta


1 | Toast pine nuts in skillet over low heat 5 minutes, or until golden, stirring frequently. Remove pan from heat. Blend 1/2 cup toasted pine nuts in food processor with 2 Tbs. oil, lemon juice, and 1 Tbs. water until smooth. Set aside remaining 3 Tbs. toasted pine nuts.

2 | Heat remaining 2 Tbs. oil in large skillet over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden. Stir in leeks, and season with salt, if desired. Sauté 5 minutes. Add broccoli raab, and cook 10 minutes, stirring occasionally. Add peas, and cook 2 minutes more. Stir in spinach, and remove from heat.

3 | Meanwhile, cook pasta according to package directions. Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot; stir in sauce and reserved pasta cooking water. Fold in broccoli raab mixture. Serve topped with whole toasted pine nuts.

Nutrition Information: 

14 g
Total Fat: 
20 g
Saturated Fat: 
2 g
48 g
0 mg
70 mg
6 g
6 g
Serves 6

Comments on this Recipe

A new family favorite! The sauce is so yummy, I make a bit more of it. The recipe is a little pea-heavy, so I cut back on that. I use plenty of spinach and make sure it wilts a bit before removing from heat. Delicious, easy, and vegan!


Very tasty! Make sure you don't put too much of the pasta cooking water though: if you're heavy on the spinach (as I was), it releases a lot of water, and the sauce will be a tad too watery/less flavorful

Tasty meal. Appreciated others' comments about reducing amount of peas and not overdoing pasta water if adding spinach (sub for kale). We added some fresh basil, dried thyme and oregano. Also more lemon juice. Had a nice oil and garlic flavor before but we wanted more layering of Italian herbs and more citrus.