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Why not bring restaurant quality food to your own dinner table? The Hearty Soul joins Chef Trevor to make a delicious full-of-greens pasta primavera.
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0:00
So the next pasta dish we're going to make today is my version of a pasta primavera
0:21
And a pasta primavera uses fresh green vegetables of the season. So today I've got some very fresh curly parsley here that I'm going to chop up for you
0:31
I've also got some baby spinach and some lovely spring peas. These peas are just ones that I've IQF'd and I'm just thawing them out because we want
0:41
them to be as green as possible. So we have to work very quickly or else they'll turn an unsightly army green and it will be
0:48
very unappealing to your guests. I'm still using that quinoa based pasta because it's a lovely product and I'm doing it in
0:54
heavily salted water because it's our only chance to season the pasta
0:58
Remember we're looking for that al dente or to the bite texture here
1:02
And while that's cooking we're actually going to build our sauce. So to start this sauce while our pasta is boiling we just need one frying pan
1:11
We're going to turn that on to a medium heat. We're going to add our extra virgin olive oil into the pan
1:17
We're going to use just a little over a tablespoon. We're going to let that come to temperature
1:23
While that's coming to temperature we're going to take one clove of garlic and using
1:28
my trusty mincing tool called a microplane we're going to mince that garlic and release
1:33
all of the juice and oil from that garlic and add it to our extra virgin olive oil
1:38
Simply just taking that and scraping it down here. A microplane is just a really fine version of a cheese grater
1:45
If you don't have a microplane at home and you have a box grater you'll notice on one
1:50
side of it the holes are very very tiny. Just for grating things like parmesan cheese or doing a really fine grate that also works
1:58
well to mince your garlic. And just with one tap you see we've released all the juice and we very finely minced that
2:04
garlic to maximize the flavour in the dish. With one motion of your knife you're just going to pick up all that lovely garlic and
2:12
you're going to add that into your olive oil. It's going to start to sizzle so now we're going to have to start to work quickly
2:19
We're just going to give it a little turn around here, break it all up and start releasing
2:24
its aroma into that oil. We don't want this garlic to burn so as soon as we've extracted the flavour all we want
2:33
to do is just turn that off for a moment while we prep the rest of our dish
2:36
We're just going to bravely pick up one of those noodles and again we're just going to taste
2:42
It should be just a little bit raw in the middle because you want to finish cooking
2:48
in your sauce. We do not want to rinse our pasta under cold water so we're just going to drain it off
2:54
preserving just a little bit of that water inside there. We're going to move on to our other ingredients
2:59
Right here I have some fresh parsley. You want to examine it because a lot of times in your parsley you've got little yellow leaves
3:05
in there. Those ones are bitter and old and they're not going to lend a good flavour to your dish
3:10
You want to discard those. So we're just going to pick through and pick those out
3:14
And because we want this parsley to stay nice and green we're not going to chop it fine
3:19
We're just going to kind of bunch it up, get it into a nice little workable area and with
3:24
your knuckles facing out and using the knife to guide along you're just going to slice
3:30
that parsley. Now we can start building our sauce. So back on to the heat
3:35
We're going to work on a low heat now so that we don't burn that garlic and we just warm
3:39
the oil and we're warming those flavours together and we're not going to burn or overcook
3:44
our green vegetables. In go our peas. In goes our spinach. We're just going to let that wilt for just a second
3:55
Once your spinach is nicely wilted like that we're just going to add in our pasta and that
4:02
little bit of residual water. And the final trick, one lemon. We're going to use both sides of this lemon today
4:09
The outside and the inside. And we're going to take it, using our microplane, we're just going to get some of the zest of
4:16
that lemon right in the pasta. You want the zest of about half of the lemon
4:22
We don't want all of the zest, we just want some of the fragrant oils from the zest to
4:26
flavour our green vegetables and complement the garlic. Taking that same lemon, cutting it in half, making sure we don't have any seeds in there
4:36
And just to ensure that we don't have any seeds, we're holding our hand over the pan and we're squeezing that lemon juice right inside
4:43
We're just going to give that a moment to come together. And we're going to raise the heat just for a moment so that we can reduce that little
4:52
sauce that we've made in the pan and have it coat everything nicely
4:58
We're just going to add a little more seasoning. So we're just going to add a teaspoon of salt in there and a teaspoon of pepper
5:06
Just to taste, just to round out all those flavours. And as you can see, as we turn up the heat in our final stage, our bubbles are starting
5:13
to get thick, we're reducing that sauce, the pasta water is cooking into everything and
5:19
all of that flavour is working together. At this moment, we're going to turn off the heat and we are going to finish with our fresh parsley
5:29
We do not want to take away from the fresh aroma that that parsley will give, so we have
5:34
to add it last second, right before we go to the plate
5:41
Making sure we get all that goodness out of that pan, all that sauce we just built so
5:46
much to work. And there you have it, pasta primavera with baby spinach and spring peas and just a hint
5:53
of fresh lemon. Super fresh, ready in 15 minutes. Enjoy folks
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