Spring is everywhere in California, and to my delight it has started to make an appearance at my local grocer. Asparagus and peas popped up this week and looked too good to pass up. Luckily, Epicurious had the perfect pasta recipe that showcases both of these tender veggies.
This dish is easy to prep in advance and when your guests are ready to eat, throw it together; in just 10 minutes it will be hot and ready! My friends described it as a springy, healthy, and adult 1 tablespoon butter Makes 2-3 hearty servings.
1 tablespoons extra-virgin olive oil plus additional for drizzling
1/4 pound spring onions or green onions (dark green parts discarded); white parts cut into 1/4-inch-thick slices, pale green parts cut into 1/2-inch-thick slices
2 tablespoons minced shallot
Coarse kosher salt
1/4 cup dry white wine
1/4 cup low-salt chicken broth
3/4 pounds asparagus, cut crosswise into 3/4-inch pieces
1 cups shelled fresh peas (from about 1 pounds peas in pods)
1/2 pound campanelle (trumpet-shaped pasta) or medium (about 1-inch) shell-shaped pasta
1 head of butter lettuce or Boston lettuce (about 6 ounces), cored, leaves cut into 3/4-inch-wide slices
1/2 cup finely grated Parmesan cheese plus additional for sprinkling
1/4 cup chopped fresh Italian parsley
1 tablespoon butter
Makes 2-3 hearty servings.