Pasta primavera, or Greek yogurt-tossed pasta with asparagus

20250327 #breakfastdiary 1354, 10°C/misty, 20 min/exercise (M) Pasta primavera is an Italian-American hybrid dish born in the U.S. in the 1970s, characterized by combining pasta with a variety of fresh vegetables. Today I added asparagus and green peas. Approx. 500kcal pasta primavera, or Greek yogurt-tossed pasta with asparagus "Primavera" is Italian for "spring." Spring must be coming soon, right?

Tagliatelle (as much as you'd like to eat), 4 stalks asparagus, 1 cup green peas, 1 shallot (onion works as a substitute), 2 cloves minced garlic, 1T (like, a generous 2T) Greek yogurt, salt, pepper, butter 👉 like this 1. Add salt to boiling water and cook the asparagus and green peas. 2. Remove the asparagus and peas, then cook the tagliatelle in the same water. 3. Heat a pan with butter, sauté the asparagus and peas, add the shallot, then finally add the minced garlic and sauté quickly, then set aside. 4. In a mixing bowl, combine the tagliatelle, the vegetables from step 3, and the Greek yogurt. Season with salt and pepper. 5. Plate and finish with pepper, pepper, pepper~ I tossed the tagliatelle together with the vegetables in Greek yogurt, but I think it'd be better to toss just the tagliatelle in the yogurt on its own. #breakfast #recipe #miraclemorning #tagliatelle - The sound Jeju haenyeo (women divers) make when they surface from a dive to catch their breath is called "sumbisori." It sounds almost like whistling, but it's actually the natural sound of them expelling a lungful of carbon dioxide all at once and drawing in oxygen.