Primavera in Italian means first greens, and right now Gateway Estate has fresh spring greens in abundance, perfect for our Primavera with Yarra Valley Pasta’s Lemon Parsley Linguine.


  • 1 packet Yarra Valley Pasta Lemon Parsley Linguine
  • 1 large onion, finely sliced
  • 2 cloves garlic, crushed
  • 1 handful of green beans, topped and tailed, cut into thirds
  • 1 bunch asparagus
  • ½ bunch broccoli
  • 1 zucchini, sliced
  • 1 cup of vegetable stock
  • ¼ cup white wine
  • 100 ml cream
  • Half bunch parsley


  1. Bring a pot of generously salted water to boil and blanch beans, broccoli and asparagus for 30 seconds, then tip into a colander and run under cold water (this stops them from continuing to cook).
  2. In a saucepan heat olive oil and sauté onion and zucchini, then add garlic. Throw in a splash of white wine, followed by the vegetable stock and cream.
  3. In a separate pot of salted boiling water, add pasta and cook as per Yarra Valley Pasta’s instructions and drain.
  4. Add vegetables to the sauce, season to taste, throw in chopped parsley, add pasta and finish with shavings of Grana Padano if desired.

To make a vegan-friendly Primavera, omit the cream and Grana Padano.

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