Pasta Primavera

Farmer's markets dot the province. It's amazing the meals you can prepare from ingredients purchased there. This recipe was developed – off the cuff without any testing – from ingredients JC and I found at the Regina Farmer's Market. It's that kind of experimentation that makes eating locally so much fun! JC said it was among the best tasting recipes we've made on the show! Use it as a guideline. Feel free to change the pasta, the vegetables or the herbs. Everything in the recipe came from the market, except for the wine, cream, salt and oil!


Serves 2 to 4


½ lb (250 g) garlic-flavoured linguini*

1 bunch fresh asparagus, trimmed and cut into 1 ½" lengths

1 tbsp (15 mL) oil

2 cups (500 mL) cherry tomatoes, halved

¼ cup (60 mL) white wine

1 cup (250 mL) (or more) 35% cream

½ cup (125 mL) Herbes de Provence goat cheese

1 handful chopped fresh basil

salt to taste

fresh broccoli sprouts, for garnish


* if you can't find garlic-flavoured pasta, substitute plain and add 1 cloves of crushed garlic when you sauté the asparagus.



Bring a large pot of salted water to a boil. Cook linguini according to package directions.


Meanwhile, in a large skillet over medium heat sauté the asparagus in the oil for about 5 minutes, or until barely tender. Add the cherry tomatoes and sauté another minute. Add the white wine, the cream and the goat cheese. Stir until the goat cheese melts. Let simmer for about 5 minutes, or until the sauce thickens. Add the chopped fresh basil and salt to taste.


Pour the sauce over the cooked pasta and toss well. Transfer to individual serving bowls. Garnish with the fresh broccoli sprouts.