I first posted this one-pot pasta primavera with anchovy crème back in the spring of 2012.
At that time my son Tomás Eugenio, who is 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 helping mom to harvest the veggies.
But he true miracle is having your picky eater enjoying broccoli and strawberries and carrots, and wanting more and more. Posting this one-pot pasta primavera recipe was an attempt to preserve the memories of that kitchen garden and all its wonders, intact.
This recipe has tons of broccoli, julienne carrots, and frozen sweet peas, all combined with al dente penne pasta. Then, all is dressed with a mixture of crème fraîche, anchovies and Parmesan cheese. I inherited this one-pot pasta primavera recipe from my mom.
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 broccolis, all in a light cream.
But I also love the fact 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
The only secret is that as the pasta is al dente, broccoli and carrots must be al dente too. I don’t use any 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 the following tools that you can easily get using my Amazon affiliate program:
Here is my recipe. I hope you like it.
One-Pot Pasta Primavera with Anchovy Crème
- 1 package of penne
- 1 ½ 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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