Asparagus-Spring Pea Pasta |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Asparagus is great with pasta. After the first review, I have updated the recipe to include some garlic, which I agree improves the flavor of this dish! Ingredients:
1 lb asparagus, trimmed and halved crosswise |
1/4 lb snow peas |
1/4 lb sugar snap pea |
1 (12 ounce) package dried cellentani pasta |
5 ounces fresh green peas or 5 ounces frozen green peas, thawed if frozen |
1/4 cup fresh parmigiano-reggiano cheese, finely grated |
1 teaspoon fresh lemon zest, finely grated |
1 teaspoon fresh lemon juice (to taste) |
1 teaspoon garlic, minced (or to taste) |
1/4 cup extra virgin olive oil |
2 ounces prosciutto or 2 ounces ham, torn into pieces |
1/4 cup fresh chives, chopped |
1/2 cup ricotta cheese |
salt, to taste |
pepper (optional) |
Directions:
1. Bring large pot of water to a boil; add salt.
2. Add asparagus and cook until crisp-tender, about 3 minutes.
3. Transfer with a slotted spoon to a bowl of ice and cold water.
4. Bring water in pot back to a boil; add snow peas and cook just until tender, about 1 minute.
5. Transfer with slotted spoon to bowl of ice and cold water.
6. Repeat with sugar snap peas; reserve cooking liquid in pot.
7. When vegetables are cool, drain in a colander, set aside.
8. Bring cooking liquid in pot back to a boil; stir in pasta and cook until al dente, about 8 minutes.
9. Reserve 1 cup cooking liquid, then drain pasta.
10. Diagonally cut asparagus into 1/4-inch thick slices.
11. Transfer half of asparagus to a food processor.
12. Diagonally cut half of the snow peas and sugar snap peas in half; add cut snow and sugar snap peas to food processor with half of green peas.
13. Add 6 T reserved cooking liquid, the Parmigiano-Reggiano, zest, garlic, juice and oil; season with salt and pepper.
14. Process until smooth.
15. Combine with remaining vegetables in a saucepan; heat over low heat until warm, for sauce.
16. Transfer sauce, pasta and 1/4 cup cooking liquid to a large serving bowl; toss until coated well, adding additional cooking liquid, 2 T at a time, if too thick.
17. Salt and pepper to taste.
18. Top each serving with prosciutto, chives and a dollop of ricotta.
19. Sprinkle with pepper, if desired.
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