This one-pot pasta primavera with anchovy crème is all you need when you don’t have much time to cook but want a pasta bowl full of vegetables with cream and delicious anchovies.
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I first posted this pasta primavera with an anchovy crème in 2012. At that time, my son Tomás Eugenio, now a handsome 15-year-old teenager, was 8. We lived in sunny Southern California, and I had a beautiful kitchen garden.
Tomás Eugenio was the “terror” of my broccoli plants. He loved to pick them and eat the florets as if they were candy. The most amazing side effect of having a kitchen garden is having the kids help mom to harvest the veggies.
But the true miracle is having your picky eater enjoy broccoli, strawberries, and carrots and wanting more and more.
Pasta primavera: a family recipe
Posting this one-pot pasta primavera, a recipe I inherited from my mom, was an attempt to preserve the memories of that kitchen garden and all its wonders intact.
This pasta recipe has tons of broccoli, julienne carrots, and frozen sweet peas, all combined with al dente penne pasta. Then, all are dressed with crème fraîche, anchovies, and Parmesan cheese.
I love the contrast between the salty, gusty, anchovy flavor and the sweetness of the sweet peas and the carrots. I also love the combination of bright orange and green colors. No need to say that I also love the contrasting textures of the al dente pasta with the still crunchy carrots and broccoli, all covered in a light creamy sauce.
But I also love that this is a one-pot meal (before one-pot cooking would be trendy) that you can make in less than 15 minutes! B I N G O!
How to make one-pot pasta primavera with anchovies crème
The only secret is that as the pasta is al dente, broccoli, and carrots must be al dente too. I don’t use salt (but the one in the water to cook the pasta) because the anchovies and the cheese are salty enough.
To make this recipe, you’ll need some tools and ingredients, including:
- Cutting board
- Chef knife
- Pasta pot and strainer
- Food processor or blender
- Heavy cream
- Penne rigati
Here is my recipe. I hope you like it. Thank you for subscribing to my Youtube channel and visiting my Amazon Store.
One-Pot Pasta Primavera with Anchovy Crème
- 1 package of penne
- 1 ½ cups of broccoli cut into little trees
- 1 ½ cups of carrots cut in julienne
- 1 ½ cups of frozen sweet peas
- 1 ½ cups of crème fraîche
- 1 2- oz can of anchovy filets drained
- ½ cup of grated Parmesan cheese (I used Parmigiano Reggiano)
- In a blender, blend the cream, anchovies and cheese. Reserve
- Following the package directions, cook the pasta al dente, in boiling water with salt.
- Two and a half minutes before the pasta is done, add the carrots, stir and keep cooking.
- Two minutes before the pasta is done, add the broccoli, stir and keep cooking.
- One minute before the pasta is done, add the peas and stir.
- In a bowl, combine the pasta and vegetables with the anchovy cream.
- Serve inmediately.
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