Recipe: Murray’s Pasta Primavera

This one’s a keeper. That’s what you’ll say when you taste this Murray’s adapted springtime favorite.

Murray’s Pasta Primavera with Parmigiano Reggiano


  • 1 lb penne
  • 2 t olive oil
  • ½ cup diced onion
  • 1 cup medium diced marinated artichoke
  • 1 cup roasted tomato
  • ¾ cup (6 ounces) chicken or vegetable stock
  • 1 cup frozen peas
  • ½ cup crème fraiche
  • ½ cup Parmigiano Reggiano, additional for topping
  • 3 cups loosely packed arugula
  • Salt & pepper, to taste


  1. Cook pasta per box instructions.
  2. While pasta is cooking, heat oil in a large sauté pan on high. Add onion until aromatic; about 2 minute.
  3. Add artichoke and tomato, cook for 3 minutes.
  4. Add stock to pan and reduce by half, about 4 minutes.
  5. Once reduced, add peas, cook for one minute and mix in crème fraiche and Murray’s Parmigiano Reggiano, cook for 2 minutes.
  6. Season with salt and pepper.
  7. Remove from heat; add arugula, stirring until wilted. Combine mixture with strained pasta, and serve with grated Murray’s Parmigiano Reggiano. Don’t be shy.
  8. Enjoy at room temperature or heated through.

Serves 4

Murray’s Better than Basic Mac & Cheese



  • 1/2 cup unsalted butter
  • 1/2 cup flour
  • 4 cups whole milk
  1. In a large pot over medium heat, melt the butter. Once melted, whisk in flour. Cook for 3-4 minutes, until mixture gets slightly darker in color. Add milk to the butter and flour mixture and stir constantly until it comes to a boil. Once the Béchamel boils, it will start to thicken. Once thick whisk in the cheeses, stirring until melted.
  2. Stir in the cooked pasta until well combined.
  3. Pour into a large baking dish, Dutch oven or cast iron pan and Bake at 375 degree oven for 25 – 30 minutes until lightly browned on top.

Serves: 6-8 people.