Pasta with Peas, Asparagus and Kale
Next time you make this veggie-packed spring pasta dish, zero in on a single color: green. Seasonal snap peas, asparagus, chives and also kale round out this penne-based main. Dovetailing Tip: Use the asparagus you prepared on day 1 for tonight’s salad.
Serving size: 4
Calories per serving: 293
8 ounces penne
8 ounces snap peas, trimmed and halved crosswise
1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces
1 small bunch kale (preferably tuscan kale), stems removed and leaves roughly chopped
1/3 cup extra-virgin olive oils, plus more for drizzling
1 large bunch fresh chives, chopped
grated zest of 1 lemon, plus 1 tablespoon lemon juice
freshly ground pepper
1 tablespoon chopped fresh tarragon
1/4 cup coarsely grated pecorino romano or Parmesan cheese
Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.
Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.