Primavera Pasta Sauce

This classic Italian pasta sauce from Simon Rimmer combines fresh summer vegetables to make a delicious vegetarian dish.
By Simon Rimmer
Primavera Pasta Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


Primavera Pasta Sauce

  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 tbsp dry white wine
  • 75 g broad beans, shelled and cooked
  • 50 g fresh peas, podded
  • 1 clove garlic, crushed
  • 25 g spinach leaves
  • black pepper
  • 100 ml double cream
  • 15 g mint, chopped
  • 15 g flat leaf parsley, chopped
  • grated parmesan


1. Heat the olive oil in a heavy frying pan. Gently fry the shallot for 5 minutes, until softened.

2. Pour in the white wine and cook, stirring now and then, until reduced by half. Add the broad beans, peas, garlic and baby spinach. Season with salt and freshly ground pepper. Cook for 2 minutes

3. Add the double cream and cook, stirring, until sauce thickened. Mix in the mint and parsley.

4. Toss the cream sauce with pasta and serve with grated Parmesan cheese.

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