Pasta Primavera, or “Springtime Pasta” in Italian, is a classic. My take throws some of those veggies on the grill, contrasting the grassy flavors with the roasted grilled flavors (something I discuss in my new book). An upgrade from pasta salad, this recipe is easy, versatile, and in 30 minutes, your new weeknight pasta. Let’s make Grilled Pasta Primavera!
Grilled Pasta Primavera
- 1 pound short cut pasta
- 1 pound asparagus, cut into 1" pieces
- 1 bell pepper, cut into 1" pieces
- 3 cups arugula
- 1 cup cherry tomatoes
- 1 shallot (sliced)
- 1/2 Cup pancetta, diced (optional)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Parmesan cheese
- 1 pound cooked shrimp (peeled deveined deshelled)
- Cook pasta according to package directions, minus 2 minutes. Turn grill on medium heat to preheat.
- Prepare asparagus, red pepper, and shallot, and combine with tomatoes, salt, pepper, and olive oil. Grill on a grill pan or cast iron pan for 10-12 minutes or until soft.
- In another very large pan over low heat, sweat pancetta until rendered, 10-12 minutes. Toss in shrimp for the final minute to warm.
- Once veggies are cooked and pancetta rendered, combine pasta, shrimp, veggies, and arugula into large pan. Cook for 1-2 minutes to marry flavors over low heat.
- Serve pasta warm, garnished with the Parmesan cheese.