Creamy BellaVitano® Pasta Primavera

Gold BellaVitano® is a Sartori Master Cheesemaker original cheese that’s won gold and super gold medals worldwide. It’s rich, creamy with nutty and fruity notes; first you’ll taste flavors reminiscent to premium parmesan and then it finishes with hints of melted butter.

Pasta Primavera

  • 2 C. fresh broccoli florets, coarsely chopped
  • 1 C. fresh or frozen peas, thawed
  • 1 package (16 oz.) uncooked bucatini pasta or spaghetti
  • 3 bunches ramps or green onions
  • 4 Tbsp. butter, cubed and divided
  • 2 Tbsp. olive oil
  • 2 medium carrots, peeled and julienned
  • 1 lemon, zest and juice
  • 1 C. (4 oz.) Sartori Gold BellaVitano┬« cheese, finely shredded
  • to taste salt and pepper
Creamy BellaVitano® Pasta Primavera
Total Time: 40 mins.


Servings: 4

Preparation Notes


  1. Bring water to a boil in a Dutch oven or stockpot. Salt water as desired. Add broccoli and peas; cook for 2-3 minutes or until crisp-tender. Remove vegetables with a slotted spoon.

  2. Bring water back to a boil. Cook pasta according to package directions until al dente. Drain, reserving 1 cup hot pasta water. Wipe out the pan.

  3. Meanwhile, trim ramps. Thinly slice the white portions of ramps and cut the green portions into 1-inch pieces.

  4. Warm 2 tablespoons butter and olive oil in the same pan over medium heat. Add white portions of ramps and carrots. Cook and stir for 4-5 minutes or until carrots are crisp-tender. Add broccoli, peas and remaining ramp greens; cook and stir for 1 minute.

  5. Reduce heat to low. Add pasta and 1/2 cup reserved pasta water; cook and toss for 1-2 minutes or until water is slightly reduced. Stir in the lemon zest, lemon juice and remaining butter.

  6. Remove from the heat. Gradually add Gold BellaVitano®, tossing well after each addition. Add remaining pasta water, a tablespoon at a time, until desired consistency. Season with salt and pepper to taste. Garnish with additional shaved Gold BellaVitano®.