Spaghetti Primavera

May 19, 2009 Published in the May 2007 issue of Portland Monthly


Recipe Courtesy Tommy Habetz

If you can’t find fresh morels, Tommy Habetz suggests using one-third the amount of dried, reconstituted morels. You can substitute scallions or green onions for the ramps if you have trouble finding them. Green garlic–the fresh shoots of immature garlic plants–can be found at area farmers markets from early to mid-spring.>

Serves 4


2 tbsp extra virgin olive oil, plus more to taste
¼cup ramps, sliced
¼ cup green garlic, sliced
¼ cup leeks, green parts trimmed and discarded, white parts sliced
¼ lb morels, cleaned and sliced in half
1 lb spaghettini (preferably De Cecco brand)
6 stalks asparagus, woody ends removed, sliced 1/4-inch thick
2 cups rapini (broccoli rabe), chopped
½ cup fresh shelled English peas
1 handful basil, roughly torn
1 handful flat-leaf parsley, roughly chopped
Grated parmigiano reggiano to taste
Salt and pepper to taste

(1) Bring a pot of salted water to a boil.
(2) Meanwhile, heat olive oil over medium-high heat in a medium sauté pan. Add ramps, green garlic, leeks and morels, and cook until tender, about 5 minutes. Turn heat to low.
(3) Add pasta to boiling water.
(4) While pasta is cooking, place a colander above the boiling pasta water, and add asparagus, rapini and peas to the colander to steam them.
(5) When pasta is al dente (about 6-8 minutes), add steamed, drained vegetables to sautéed vegetables and increase heat to medium.
(6) Drain pasta, reserving 2-3 tbsp of pasta water.
(7) Add pasta and reserved pasta water to vegetables along with basil and parsley, plus parmigiano reggiano, salt, pepper and more olive oil to taste.
(8) Stir to combine.

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