Bone Broth Pasta Primavera

Celebrate fresh, flavorful seasonal produce in this Bone Broth Pasta Primavera recipe featuring asparagus, snap peas, shelled peas, and Naked bone broth. With plenty of vitamins, minerals, fiber and protein, it’s the perfect light and healthy, yet satisfying meal.

Ingredients:

• 1 packet Naked bone broth
• 3 garlic cloves minced
• 1 shallot chopped
• Olive oil
• 1 cup pasta water
• 4 servings pasta (whichever you prefer)
• 1 bunch of asparagus, blanched*
• 1 cup of snap peas, blanched*
• ¾ cup of peas, blanched*
• Pepper and salt to taste
• ½ lemon juiced

Directions:

1. Boil pasta, drain and reserve 1 cup of pasta water.
2. Saute diced shallot and garlic in olive oil.
3. Add ¾ cup of pasta water, 1 packet of bone broth, and the juice of ½ a lemon.
4. Add in cooked pasta and ½ cup of parmesan.
5. Add in blanched veggies and stir.
6. Plate and then add salt and pepper to taste, and more parmesan!
   
   *Note: to blanch veggies, wash, cut, add to
7. a pot of boiling water for 1-2 minutes, then dump in a big ice water bowl to stop the cooking. Drain, and they are ready to add to the recipe.