One-Pot California Primavera with Fresh Spring Veggies
California Primavera
Recipe by Chef Anne
Looking for a one-pot dinner that captures the very essence of spring? Chef Anne Sjostrom’s California Primavera is a fresh, vibrant twist on the classic pasta primavera, made with seasonal green vegetables, bright citrus, and your favorite Good Eggs staples.
Instead of sautéing, Chef Anne blanches the vegetables for a cleaner, crunchier texture and combines them with wide pappardelle noodles and a generous scoop of housemade pistachio arugula pesto. The result? A deeply satisfying, herbaceous dish that comes together quickly and easily. Whether you're feeding a family or just looking for something simple and nourishing, this meal brings spring to the table with minimal effort and maximum flavor.
Tips from Chef Anne:
Save a bit of warm pasta water to loosen the pesto and evenly coat your noodles.
Want to go gluten-free? Swap in The Pasta Shop’s Wheat-Free Fettuccine.
Prefer a different pesto? Good Eggs offers a variety of traditional and dairy-free pestos.
Looking to reduce carbs? Double the vegetables and halve the pasta—a great way to tailor portions for each person at the table. Chef Anne suggests piling the veggies high on her plate while her kid enjoys a more pasta-forward version with a helping of snap peas and broccolini.
California Primavera Recipe
Yields: 5-6 generous servings (plus leftovers!)
Ingredients:
½ teaspoon salt
Egg pappardelle or fresh pasta of your choice
1 bunch asparagus, trimmed and cut into 1.5-inch pieces
1 bunch broccolini, trimmed and cut into 1.5-inch pieces
A handful of fresh pea pods, stems removed, halved
Meyer lemon for zesting (optional)
Parmigiano Reggiano for grating (optional)
Fresh cracked pepper
Directions:
Bring a large pot of salted water to a boil. While it heats, prep your vegetables.
Blanch vegetables one at a time: asparagus (1-2 minutes), broccolini (3 minutes), and pea pods (30 seconds). Transfer each to a large mixing bowl as they finish cooking.
Cook pasta according to package instructions. Save ½ cup of the pasta water before straining.
Add cooked pasta to the bowl with veggies. Pour in the pesto and reserved water. Toss gently to coat.
Plate and garnish with parmesan, lemon zest, and fresh cracked pepper.
Enjoy right away or save a portion for tomorrow's lunch—it keeps beautifully.
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