Lemon Pasta with Spring Vegetables
This creamy, bright dish tastes just like spring, and features all of your favorite vegetables. It may become your go-to spring pasta dish!
Ingredients
- 8 ounces (225g) uncooked sfoglini or other ridged pasta
- 1 cup (170g) English peas
- 2 tablespoons (30g) unsalted butter
- 1 small clove minced garlic
- 1 pound (450g) asparagus woody ends removed and discarded
- Kosher salt and freshly-ground black pepper
- ½ cup (125mL) heavy cream
- Zest and juice of 1 medium lemon
- ½ cup (50g) grated Parmigiano-Reggiano cheese plus several more tablespoons for garnish
- ¼ cup (8g) fresh mint cut into chiffonade
- 1 ½ ounces (45g) pea shoots
Step by Step Instructions
Step 1
- Set two salted pots of water to boil, one small; one large.
Step 2
- Boil the English peas for 3 minutes, then drain and set aside. Add the pasta to the larger pot of boiling water (you will cook it just short of al dente).
Step 3
- While the pasta is cooking, heat the butter in a large skillet over medium heat. Add the garlic and asparagus, and sauté for 2 minutes. Add the wine, and cook for a further 2 minutes. Reduce the heat to medium-low.
Step 4
- Add the cream and lemon zest, and heat to a gentle simmer, then add the cheese and stir until well-combined. Stir in the peas. Season with salt and pepper, and set aside.
Step 5
- Drain the pasta, add to the skillet, and stir to coat. Add the pea shoots, and cook for a minute or two over medium-low heat, until the pea shoots have just begun to wilt. Remove from heat. Squeeze lemon generously over the finished dish, and toss to combine.
Step 6
- Divide the pasta evenly between four serving dishes, top with mint and Parmigiano-Reggiano, and serve.
