Time for Spring Greens
Jersey City
April 7, 2024
Hi there!
We’re still in fickle March but all signs are pointing to Spring. It’s officially here and I’m ready. I’ve been thinking about green. You know, all those amazing green spring veggies: asparagus, peas, artichokes, leeks and lettuce. They are so nice and bright after a winter of root vegetables, which are good but it’s time to change it up.
Today I want to make something that’s both easy and comforting and that has the taste of spring. Pasta comes to mind. I want to use it as a base for all the wonderful greens. That’s how you make pasta healthy and yummy at the same time.
Pasta Primavera with Asparagus & Peas
Ingredients:
¼ pound fresh English peas (use frozen in you are in a pinch)
½ pound asparagus
2 tablespoons unsalted butter
¼ cup thinly sliced spring onion, white part only (can use shallots or leeks)
2 garlic cloves, finely chopped
½ teaspoon salt, more as needed
Black pepper, more as needed
12 ounces fettuccine (or your favorite pasta, can be gluten free)
⅔ cup grated Parmigiano-Reggiano
½ cup whole milk Greek yogurt,
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon (or 1 teaspoon dry)
Directions:
1. Bring a large pot of salted water to boil.
2. While the water is coming to a boil, slice snap peas and asparagus stems into ¼-inch-thick pieces; leave asparagus tips whole.
3. Melt butter in a large skillet over medium-high heat. Add asparagus, peas and onion. Cook until vegetables are barely tender (not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
4. Drop pasta into boiling water and cook according to package. Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano, yogurt and herbs. Season with salt and pepper, if needed.
(Serves 4)
Be sure to serve this with a nice green salad. The taste of Spring. Enjoy!