Name: Produce Drawer Primavera
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 12 ounces linguini; 3 tablespoons olive oil; 3 tablespoons butter; 1 orange bell pepper, thinly sliced; 1 yellow squash, halved and cut into half-moons; 5 to 6 asparagus spears, cut into 1-inch pieces; 3 to 4 cremini mushrooms, thinly sliced; Freshly ground black pepper; 1 cup diced ham; 1 small red onion, thinly sliced; 4 cloves garlic, thinly sliced; 1 tablespoon chopped fresh oregano leaves; 2 teaspoons minced fresh thyme leaves; 1/2 cup white wine; 1 cup heavy cream; 2 tablespoon prepared pesto; 1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente and then drain, reserving 1 cup of the pasta water.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet on a medium-high heat. Add the bell pepper, squash, asparagus, and mushrooms and cook, stirring, for a couple of minutes to soften. Season with a pinch of salt and pepper then remove to a plate.
Lower the heat to medium and add the remaining olive oil and butter. Add the ham, onion, garlic, and herbs along with a pinch of salt and pepper. Cook, stirring to ensure the garlic doesn’t burn, 2 to 3 minutes. Deglaze with the white wine, scraping up the bottom of the pan. Add the cream and prepared pesto, stir to combine. Bring to a simmer and allow to thicken, 1 to 2 minutes.
Add the reserved vegetables and cooked pasta to the skillet, then toss to combine. Taste and adjust the seasoning as needed. Thin the sauce with the reserved pasta water if necessary. Garnish with the Parmesan and serve.

Produce Drawer Primavera

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages