Spring Vegetable RagoutFrom valinkenmore 7 years ago
- kosher salt shopping list
- 3/4 lb. fresh pasta sheets or your choice of fresh pasta shopping list
- 1 small clove garlic, minced shopping list
- Freshly ground black pepper shopping list
- 3 cups mixed spring vegetables (such as medium-thick asparagus, baby carrots, baby turnips, spring onions, and sugar snap peas), trimmed and cut into 1- to 3-inch long by 1/2- to 3/4-inch-wide pieces shopping list
- 1/2 cup shelled peas shopping list
- 1/3 cup loosely packed pea shoots or watercress sprigs; more for garnish shopping list
- 1/4 cup loosely packed chopped mixed fresh herbs, such as basil, chervil, mint, parsley, and/or tarragon; more for garnish shopping list
- 4 Tbs. cold unsalted butter, cut into 1/2-inch pieces shopping list
- 1-1/2 tsp. freshly grated lemon zest shopping list
- Freshly grated parmigiano-Reggiano for garnish shopping list
How to make it
- Bring a large pot of well-salted water to a boil. With a pizza cutter or chef’s knife, cut the pasta sheets into rustic strips about 1/2 inch wide or cook your choice of pasta.
- In a 10- to 11-inch straight-sided sauté pan, bring 2-1/2 cups water, the garlic, 1 tsp. salt, and 1/4 tsp. pepper to a simmer over high heat. Add the mixed vegetables and simmer briskly, adjusting the heat as necessary, until just crisp-tender, 3 to 4 minutes. With a slotted spoon, transfer to a large plate. If using peas, simmer them until barely tender, about 2 minutes, and transfer to the plate with the slotted spoon. Raise the heat to high and boil the liquid (without veggies) until reduced to 1 cup, 3 to 4 minutes.
- Meanwhile, cook the pasta in the boiling water until barely al dente, 2 to 4 minutes. Drain.
- Add the cooked pasta, vegetables, pea shoots or watercress, herbs, butter, and lemon zest to the broth. Toss over medium-high heat until the butter is melted, about 1 minute.
- Season to taste with salt and pepper. Serve garnished with pea shoots or watercress, fresh herbs, and Parmigiano.