Pasta primavera with peas, asparagus and kale from Food Network Magazine, May 2015: The Color Issue (page 83)

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Notes about this recipe

  • nicolepellegrini on May 03, 2021

    Made again using collard greens instead of kale, along with peas and asparagus. This is really so refreshing and light for a primavera, and it's great how it all comes together in one pot (plus blender or food processor) to save clean-up afterwards.

  • nicolepellegrini on January 03, 2019

    Nice and light pasta dish. Didn't have snap peas but used up some shredded brussels sprouts to keep with the green theme.

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