I promise I wasn’t foreshadowing last post when I talked about vegetables.
In fact, I had no plan whatsoever to make anything with vegetables in it. I was more focused on a bread or a chocolate or a bread/chocolate combination type dish to make…but I am SO glad I got railroaded into making dinner last night.
It was just plain exceptional. (Do you see the bold and italics – that means something around here. 🙂 )
(Exceptional and full of veggies – you know it’s a winner.)
The Recipe:
Spring Vegetable Pasta, adapted from America’s Test Kitchen
2 T fresh mint leaves, minced
2 T fresh chives, minced
1/2 t finely grated lemon zest
6 T extra virgin olive oil, divided into 2 T and 4 T
3 medium leeks, white and light green parts halved lengthwise, washed and cut into 1/2 inch slices
1 lb asparagus, tough ends snapped off, spears cut on the bias into 1/2 inch pieces
2 cloves garlic, minced or pressed
1/4 t red pepper flakes
1 c frozen baby peas, thawed
salt
1 lb pasta (I used farfalle, they suggest campanelle.)
1 c dry white wine
4 c vegetable broth mixed with 1 c water, hot
2 T lemon juice
1 oz Parmesan cheese, grated
ground black pepper
Combine mint, chives, and lemon zest in small bowl. Set aside.
Heat 2 T oil in Dutch oven over medium heat until shimmering. Add sliced leeks and a pinch of salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus and cook until crisp-tender, 4-6 minutes. Add garlic and pepper flakes; cook about 30 seconds, until fragrant. Add peas and continue to cook for 1 minute. Transfer veggies to plate and set aside. Wipe out pot.
Heat remaining 4 T oil in empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until wine is absorbed, about 2 minutes.
Add the hot broth mixture and increase heat to medium high. Bring to a boil. Cook, stirring frequently until most of the liquid is absorbed and the pasta is al dente, 8 to 10 minutes.
Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, topped with the rest of the herb mixture.
The Results:
Okay, I admit it, I was a little skeptical about this dish when I was making it. Not only was it full of vegetables, but I would be cooking the pasta like risotto – and I was unsure what it would turn out like. But, like I said above, I was talked into making this, mostly since Hubs was stuck at work late wouldn’t be able to make dinner.
(We’re trying to get back into meal planning, so this dish was on the list for yesterday.)
I had already chopped my veggies and was sautéing away when Hubs got home.
And then, he couldn’t help himself… he insisted on being my assistant (say that five times fast). But actually, it was kind of fun, because basically, I just got to boss him around – and he took it! (And I kind of forgot to prep everything beforehand – which I realized is a necessity with this meal.)
Anyways, this turned out to be easier than it looks – just be prepared that there is a lot of stirring.
And the taste – this dish is completely out of this world! It tastes all buttery, but there’s no butter involved…and the lemon just brightens everything. The veggies add a very light taste to the creamy flavored pasta. Overall, one of the best pasta dishes I have ever had!
(Seriously, I would pay a lot of money to have this in a fancy restaurant.)
I have no doubts we will be making this again – Hubs is already planning what he’ll do when he makes it.
Though I think it’s perfect the way it is.
Happy Hump day all!
I too am glad you railroaded into making this stellar meal! I love how you added fresh lemon zest, bet that gave it a nice pick me up! Thanks for the idea for dinner tonight!
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What a refreshing healthy meal my friend – definitely can see why you would impulsively decide to make it 🙂
Cheers
Choc Chip Uru
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I literally just finished eating lunch, and there you go making me hungry again! I’m a pasta fiend and this sounds right up my alley. Looks delicious of course, too. 🙂
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This sounds really delicious and I bet far healthier than a certain pasta i’m familiar with. 😉
I’ll definitely try this before the asparagus disappears for the season.
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This is surely a winner. Healthy, delicious and easy to put together.
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Now this does look perfect! I’ve just gotten really into asparagus too (couldn’t stand it before this year) and this looks like a total winner. Plus I’m a pasta junkie. Pasta is my chocolate. 😉
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That’s so funny – I just started liking asparagus last summer! Before that, I hated them, too!
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Looks wonderful and perfect for spring.
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This looks wonderful! Love, love pasta!
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This dish has endless possibilities Courtney! Love the vibrant greens and the lemon addition. So wholesome, filling and elegant. Grilled chicken on the side…or some lemon-y shrimp…add some spring peas. I am really getting into this dish and it will absolutely make it to my table next week. I’ll let you know how it goes! Nowl, I am in the throes of deciding what to bring for Saturday’s bake sale…with a bunch of food bloggers…the pressure… IS. ON!
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I have no doubt, Geni, that you will come up with something spectacular! (and chocolatey?) 🙂
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This sounds and looks so delicious.. I’ve made a pasta dish as well, but no where near as complex as yours! I will have to give this one a try!!
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I’m a few days late to reading this recipe. Too bad because I had a bunch of leeks that needed to be used. 😦 Next time!
Enjoy your weekend Courtney!
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Courtney, we loved it. SO delicious. The kiddos even ate it…minus the veggies ;). Thanks for sharing!
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Mr and I have been on this vegetarian-4-times-a-week thing, and this looks like it could become one of his favourite meals!
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mmmm. I wonder if it would be good with Crab in it?!?
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I bet it would be wonderful, Robin! Let me know if you try it. 🙂
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