Linguine with Spring Vegetables
Pasta is such a seasonal dish especially when you cook it with vegetables. The winter sauces are hardy, rich and often made with root vegetables. Come Spring and Summer, we lighten up the dishes with lighter sauces and lots of garden fresh vegetables.
Coarse salt and ground pepper
3/4 lb linguine
1 lb asparagus (trimmed) and cut into 1″ lengths
1 medium zucchini, halved lengthwise and thinly sliced
4 oz sugar snap peas (stem ends trimmed), halved
1/2 cup heavy cream
1 TBS buter cut into pieces
2 TBS fresh tarragon leaves
In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetabless are crisp-tender, about 3 minutes. Reserve 1/2 to 1 cup of pasta water. drain pasta mixture and set aside.
In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.
Recipe from Martha Stewart’s Every Day Food
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