Makes 4 Portions of Spring Pea and Asparagus Pasta Primavera
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 8 oz dry pasta (tagliatelle, fettuccini, or linguini are recommended)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup chicken or vegetable stock
- 1 cup heavy cream
- 1 bunch asparagus, cut in 2-inch slices
- 1 cup shelled green peas (may substitute frozen, thawed)
- 1 lemon, zested and juiced
- 1/4 cup chopped fresh basil leaves
- 1/2 cup grated Parmesan
- salt and fresh ground black pepper to taste
Preparation:
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes. Turn off heat.
Drain the pasta (do not rise), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
