Orecchiette Primavera

This creamy pasta is the perfect medley of veggies, cheese and seasoning…it’s sure to be a fresh and flavorful favorite from HemisFares™!

Serves: 6Prep: 10 minutesCook: 30 minutesTotal: 40 minutes

Serves: 6


  • Salt, for seasoning
  • 2 cups small broccoli florets
  • 1 cup frozen green peas
  • 12 ounces HemisFares™ Orecchiette Pasta
  • 1/4 cup HemisFares™ Unfiltered Extra Virgin Olive Oil, divided
  • 7 spears asparagus, trimmed and cut crosswise into thirds
  • 2 medium zucchini, trimmed, halved and cut into ¼” thick slices
  • 2 cloves garlic, peeled and minced
  • 4 plum tomatoes, peeled, cored and coarsely chopped
  • 2 cups heavy cream
  • 1/4 cup chicken stock or vegetable stock
  • 4 tablespoons butter, softened
  • Freshly ground black pepper, for seasoning
  • 1/4 cup freshly grated Parmigiano-Reggiano, plus additional for serving
  • 1/4 cup pine nuts
  • Toasted fresh basil, for garnish


  • Bring a pot of salted water to a boil over high heat; blanch broccoli and peas for 30 seconds. Remove broccoli and peas, transfer to small bowl and set aside. Cook pasta in same pot until just short of al dente, about 7 minutes. Drain and transfer to a bowl; set aside.
  • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat; sauté asparagus, zucchini, broccoli and peas 2–3 minutes. Add half of the garlic and salt, to taste. Sauté for 1 minute. Transfer to a medium bowl, cover and set aside. Wipe skillet clean
  • Heat 2 tablespoons of oil in skillet over medium-high heat, add tomatoes and remaining garlic, and cook over medium-high heat, stirring often, until tomatoes break apart and release juice, 3–4 minutes. Remove from skillet, cover and set aside. Wipe skillet clean.
  • Heat 2 cups cream in skillet; once cream is hot, add pasta, continue cooking 2–3 minutes; add stock and butter. Stir constantly until sauce thickens, 1–2 minutes. Add salt and pepper, to taste. Gently fold in vegetable mixture, tomato sauce and Parmigiano-Reggiano.
  • Serve, topping with additional Parmigiano-Reggiano, pine nuts and basil. Refrigerate any leftovers.