Spring Green Pasta Primavera

Spring Green Vegetable Pasta Primavera

Spring Green Vegetable Pasta Primavera

by Head Chef – Steven

Steven, our head chef of Wrights Findlater, has put together a delicious Spring recipe. A perfect quick, light dish for brighter spring evenings! Loaded with plenty of fresh vegetables and seasonal produce, this is your go to dish of the season. Steven is passionate about using fresh, seasonal ingredients which is evident in his food when you visit us in Howth.

Findlaters is the perfect spot to relax and unwind after a walk on the pier or a hike of the cliffs. Take in the stunning views of Ireland Eye and beyond while you enjoy some seafood and other dishes along with well-crafted drinks and an extensive wine and beer list to choose from.

We are also available to host private dining and all types of celebrations!
We hope you get to try this recipe at home and bon apetit!


Serves 4

  • 1 x Bowl of Iced Water.
  • 400g x Conchiglioni Pasta. ( Large Shells ).
  • 160g x Baby Leaf Spinach.
  • 90g x Green Peas.
  • 90g x Shelled Broad Beans.
  • 450g x Asparagus Spears.
  • 5 x Green Scallions Sliced.
  • 80g x Butter.
  • 170ml x Double Cream.
  • Pinch Ground Sea Salt.
  • Pinch Ground Black Pepper.
  • Juice & Zest of Half Lemon.

Finishing Touches

  • Small Packet of Mint ( Leaves Only Torn Roughly ).
  • Small Packet of Basil ( Leaves Only Torn Roughly ).
  • 90g x Shaved Parmesan Cheese.
  • 50g x Toasted Pine Nuts.



  • Boil 1 x Pot of salted water to blanch the green Vegetables.
  • Boil 1 x Pot of salted water for the Pasta.
  • Prepare the Asparagus by removing the woody stem from each spear. Slice the remaining spear into even sized
  • Blanch the Broad Beans, Peas and Spinach for 1 x Minute, remove from the Pot and place into the iced water.
  • Blanch the Asparagus for 3 x minutes, remove from the Pot and place into the iced water.
  • Drain the Vegetables from the Iced water pressing the Spinach to remove any excess water.
  • Remove the outer shells from the Broad Beans.
  • Cook the Pasta until el dente, drain and reserve some of the cooking liquid.
  • Using a broad based frying pan, melt the butter on a low heat and add the chopped Scallions cooking until softened.
  • Add the Double Cream and bring to a simmer.
  • Place the Lemon Juice and Zest into the Cream and season to taste, adding a little of the reserved Pasta cooking
  • Add the blanched Vegetables to the pan coating well in the sauce.
    Next add the cooked Pasta into the pan and toss well in the Vegetable Cream.

To serve:

Place the Pasta into serving bowls and top with the toasted Pine Nuts, Basil and Mint Leaves and shaved Parmesan Cheese.


Toast the Pine Nuts in a Pan or under a grill on medium heat until the Nuts change to a slightly darker colour and the oils inside are released.