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Posts Tagged ‘spring vegetables’

Spring Is Here And So Are The Asparagus Photo by Andrew Scrivani

Spring Is Here And So Are The Asparagus
Photo by Andrew Scrivani

Spring is here, asparagus are aplenty and we love them in our house.  I was about to toss out last Wednesday’s Food section of the NY Times when the headline, Breaking the Pasta Myth caught my eye.  I started to read the article which seemed to  be  pretty focused on fresh pasta and I’m not a fan.  I like my pasta secca or dry pasta;  the cooking time is so much more reliable and in many cases the amount of time it takes to reach al denté state, gives you plenty of time to finish up your sauce.

However, at the end of the lengthy article there was a recipe for this Pasta Primavera and as I read it, I could imagine just how good it would be and the perfect Saturday night supper for my husband and me.

INGREDIENTS

1/4 lb. sugar snap peas, stems trimmed

1/2 lb. asparagus, ends snapped

2 TBS unsalted butter

3/4 cup English peas

1/4 cup thinly sliced spring onion or use a shallot

2 garlic cloves, finely chopped

12 oz fettuccine or tagliatelle

2/3 cup grated Parmigiano-Reggiano at room temperature

1/2 cup crème fraîche or whole milk Greek yogurt at room temperature

3 TBS finely chopped parsley

1 TBS finely chopped tarragon

DIRECTIONS

Bring large pot of heavily salted water to boil over medium-high heat.

While water is coming to boil, slice snap peas in half and asparagus stems into 1/4″ thick pieces; leave asparagus heads whole.

Melt butter in large skillet or braising pan over medium-high heat.  Add snap peas, asparagus, English peas and onion.  Cook until vegetables are barely tender (but not too soft or mushy), 3-4 minutes.  Stir in garlic and cook 1 minute more.  Season with salt and pepper; set aside.

Cook pasta, drain well, transfer pasta to vegetable mixture. Toss with vegetables, Parmigiano-Reggiano cheese, yogurt  and herbs.  Season generously with salt and pepper.

Recipe from NY Times

** What I did;  I increased the amounts for the ingredients because I wanted to cook a whole pound of fettuccine.  I used fat free Greek yogurt because that’s what I had.  I think next time I will use crème fraîche or whole milk yogurt because the dish was a bit dry.  And I actually had reserved about 3/4 cup pasta water which I also added.  When I reheated the leftovers, I drizzled some basting oil on top before popping into the microwave and it was very good and moister.

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Linguine with Spring Vegetables

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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