Sunflower Surprise: A Twist on Traditional Pasta Primavera

Here's a dish that will surely be appreciated by your family and guests.

Pasta Primavera, but with a twist: sunflower kernels! The word primavera has an interesting history as well.

Originating from Latin, the word "verano" has a fascinating history. Composed of two parts, "prima" meaning before or early, and "vera" linked to an Indo-European root meaning shine, it originally referred to the period before the Summer or the beginning of sunshine.

Interestingly, while "prima" is still used in Italian, "vera" did not make its way into the language. Instead, it found a home in Spanish, where it is used to describe the Summer season. 

So next time you're enjoying the warm weather, remember that the word "verano" has roots in ancient languages and a rich cultural history.

Anyway try out this easy recipe below and watch as the praises flood in!

Sunflower Seed Penne Primavera

12 ounces uncooked penne pasta 1 red pepper 2 carrots, cut into julienne strips 2 small zucchini 2/3 cup fresh pea pods (or 10 oz. frozen pea pods) 3 green onions 4 tablespoons sunflower oil 1 1/2 cup diced tomatoes 2 tablespoons chopped chives 2 tablespoons fresh dill (or 1/2 tsp dried dill)  salt and fresh ground pepper, to taste 1/4 cup roasted sunflower seed kernels

Clean and wash vegetables. Cut red pepper and zucchini into small slices. Cut peapods in half or thirds. Slice green onion. Cook penne al dente. While the pasta is cooking, cook vegetables. Heat sunflower oil in a large non-stick saute skillet. Add red pepper and carrots and saute for approximately 6 minutes.  Then add remaining vegetables and steam for an additional 5 minutes. Add the tomatoes, chopped chives and finely chopped dill.  Season with salt and pepper and heat until warmed through. Toss the vegetable mixture with the drained penne.Use your favorite pesto as a sauce. Sprinkle with roasted sunflower kernels. Serve hot.

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