Green Pasta Primavera

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

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  • 1/2 cup plus 3 Tbs. pine nuts
  • 1/4 cup olive oil, divided
  • 1 Tbs. lemon juice
  • 8 cloves garlic, minced (3 Tbs.)
  • 2 medium leeks, sliced (2 cups)
  • 1 lb. broccoli raab, chopped
  • 2 cups frozen peas, thawed
  • 6 cups baby spinach
  • 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

  • Serving Size 1 cup
  • Calories 395
  • Carbohydrate Content 48 g
  • Cholesterol Content 0 mg
  • Fat Content 20 g
  • Fiber Content 6 g
  • Protein Content 14 g
  • Saturated Fat Content 2 g
  • Sodium Content 70 mg
  • Sugar Content 6 g

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