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.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 293

kosher salt
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

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.

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.


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