Spring Vegetable Pasta

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

1-1⁄2 pounds leeks, white and light green parts halved lengthwise, sliced 1⁄2 inch thick, and washed thoroughly; 3 cups coarsely chopped dark green parts, washed thoroughly
1 pound asparagus, tough ends trimmed, chopped coarse, and reserved; spears cut on bias into 1⁄2-inch lengths
2 cups frozen peas, thawed
4 garlic cloves, minced
4 cups vegetable broth
1 cup water
2 tablespoons minced fresh mint
2 tablespoons minced fresh chives
1⁄2 teaspoon grated lemon zest plus 2 tablespoons juice
6 tablespoons extra-virgin olive oil
Salt and pepper
1⁄4 teaspoon red pepper flakes
1 pound campanelle
1 cup dry white wine
1 ounce Parmesan cheese, grated (1⁄2 cup), plus extra for serving

Instructions

  1. Bring leek greens, asparagus trimmings, 1 cup peas, half of garlic, broth, and water to simmer in large saucepan. Reduce heat to medium-low and simmer gently for 10 minutes. While broth simmers, combine mint, chives, and lemon zest in bowl; set aside.
  2. Strain broth through fine-mesh strainer into large liquid measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm.
  3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add leeks and pinch salt and cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus and cook until asparagus is crisp-tender, 4 to 6 minutes. Add remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Add remaining 1 cup peas and continue to cook 1 minute longer. Transfer vegetables to plate and set aside. Wipe out pot.
  4. Heat remaining 1⁄4 cup oil in now-empty pot over medium heat until shimmering. Add pasta and cook, stirring often, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.
  5. When wine is fully absorbed, add warm broth and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. Off heat, stir in half of herb mixture, vegetables, lemon juice, and Parmesan. Season with salt and pepper to taste and serve immediately, passing additional Parmesan and remaining herb mixture separately.

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