Lemon and Chives Spaghetti With Farmers' Market Veggies |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
My friend and I saw this on Rachel Ray. We made it at her house last weekend, and it was so good that I am making it again for dinner tonight. We omitted the Dijon the first go-around and I personally liked it better. You can use any vegetables that you find in season, and we tried angel hair and perccatelli with good results. We tried spinach and arugula for the mache (can't find it here!!) and I liked the arugula best :) Ingredients:
salt |
1 lb tagliatelle pasta noodles |
1/2 lb asparagus, thin, trimmed of tough ends |
1/3 lb thin green beans |
1 cup frozen peas |
1 tablespoon olive oil |
3 tablespoons butter |
1/2 cup chives, finely chopped |
2 garlic cloves, minced |
1/2 cup white wine, dry |
1 tablespoon dijon mustard |
2 meyer lemons |
2 cups mache or 2 cups other baby lettuce |
pepper |
grated parmigiano-reggiano cheese, for serving |
Directions:
1. Bring large pot of water to boil for pasta. Cook the pasta to al dente, according to package directions, about 7-8 minutes. Slice the asparagus into 1-inch pieces on an angle. Cut the beans into thirds, also on an angle. Midway through cooking the pasta, add the asparagus and beans to the water so that they cook for 3-4 minutes in boiling water with the pasta. Add the peas to the pot 1 minute before draining. Reserve about 1/2 cup of the starchy cooking water just before you drain the pasta.
2. Meanwhile, heat the EVOO in a pan and melt the butter into it over low to medium-low heat. Add the chives and garlic and stir for a minute or two. Add the wine and gently reduce for a couple of minutes more. Stir in the Dijon mustard and lemon juice and turn off the heat. Add the pasta and the reserved starchy cooking water and toss to coat evenly, 1-2 minutes. Add some cheese and pepper, to taste. Fold in the baby lettuce and serve with extra cheese on top.
|
|