Spring Vegetable Pasta
For a fresh version of a pasta primavera recipe, we used a pair of spring classics—asparagus and green peas—plus other flavor-packed vegetables and aromatics. We found that by sautéing the vegetables in stages in a large Dutch oven, we could ensure that each one maintained its crisp-tender texture while taking on a touch of flavorful browning. Switching from long-stranded spaghetti to small and compact campanelle allowed us to use the risotto method of cooking, which guaranteed that our Spring Vegetable Pasta recipe resulted in tender pasta coated with a light but lustrous, creamy sauce that brought the dish together perfectly.
Servings: 6
Ingredients
- 3 medium leeks white and light green parts halved lengthwise, washed, and cut into 1/2-inch-thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved
- 1 pound asparagus tough ends snapped off, chopped coarsely, and reserved; spears cut on bias into 1/2-inch-thick pieces
- 2 cups frozen baby peas thawed
- 4 medium garlic cloves minced or pressed through garlic press (about 4 teaspoons)
- 4 cups vegetable broth
- 1 cup water
- 2 tablespoons minced fresh mint leaves
- 2 tablespoons minced fresh chives
- 1 lemon ½ teaspoon of finely grated zest plus 2 tablespoons juice from 1 lemon
- 6 tablespoons extra-virgin olive oil
- kosher salt
- ¼ teaspoon red pepper flakes
- 1 pound campanelle
- 1 cup dry white wine
- 1 ounce grated Parmesan cheese about 1/2 cup, plus extra for serving
- ground black pepper
Instructions
Infuse the vegetable broth:
- Place the dark green leek trimmings, asparagus trimmings, 1 cup of peas, 2 teaspoons of garlic, the vegetable broth, and water ina large saucepan.
- Bring to a simmer over high heat, then lower the heat to medium-low and gently simmer for 10 minutes.
- While the broth simmers, combine the mint, chives, and lemon zest in small bowl; set aside.
- Strain the broth through a fine-mesh strainer into an 8-cup 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 the solids and return the broth to the saucepan. Cover and keep warm over low heat.
Cook the vegetables:
- Heat 2 tablespoons of oil in a Dutch oven over medium heat until shimmering.
- Add the sliced leeks and a pinch of salt; cook, covered, stirring occasionally, until the leeks begin to brown, about 5 minutes.
- Add the asparagus pieces and cook until crisp-tender, 4 to 6 minutes.
- Add the remaining 2 teaspoons of garlic and the pepper flakes; cook until fragrant, about 30 seconds.
- Add the remaining cup of peas and continue to cook for 1 minute.
- Transfer the vegetables to a plate and set aside. Wipe out pot.
Toast and cook the pasta:
- Heat the remaining 4 tablespoons of oil in the now-empty Dutch oven over medium heat until shimmering.
- Add the pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes.
- Add the wine and cook, stirring constantly, until absorbed, about 2 minutes.
- When the wine is fully absorbed, add the hot broth.
- Increase the heat to medium-high and bring to a boil.
- Cook, stirring frequently, until most of liquid is absorbed and the pasta is al dente, 8 to 10 minutes.
Finish and serve:
- Remove the pot from the heat, stir in the lemon juice, Parmesan, half of the herb mixture, and the vegetables.
- Season with salt and pepper to taste.
- Serve immediately, passing the Parmesan cheese and remaining herb mixture separately.
Notes
To prep the asparagus, leave the rubber bands on the bunch of asparagus. Slip one or two pieces out from under the bottom rubber band and bend them up until they snap. This gives you a gauge on where to cut the remaining bunch. Cut through the whole bunch of asparagus at that point, leaving the rubber bands on the top and bottom portions. Cut the dead ends from bottom, woody portion, then slice that part into half-inch pieces for the stock. Remove the band from the tender spears and cut those on a bias into half-inch pieces.