Spring Green Pasta
Submitted by ddawge
Baby artichokes, asparagus, and sweet peas toss with ear-shaped pasta in this vibrant spring dish. Garlic, oil-cured olives, and Parmesan bring it all together.
YIELD
4 servingsPREP
40 minCOOK
15 minREADY
55 minSpring vegetables get center stage here. Tender baby artichokes and asparagus simmer until just tender, then meet tiny green peas and briny black olives in a light butter and olive oil sauce. The orecchlette (little ears) catch all the good bits in their cups.
The lemon water keeps artichokes bright while you work, and using the vegetable cooking liquid to cook the pasta layers in extra flavor. Don’t skip that step.
Pro Tips
- Artichoke prep: Drop trimmed artichokes immediately into lemon water to prevent browning
- Save that liquid: Reserve vegetable cooking water and use it to boost pasta flavor as it cooks
- Fresh peas preferred: If using frozen peas, add them at the last minute just to heat through
- Pasta shape matters: Orecchlette’s cup shape perfectly catches the small vegetables and sauce
Ingredients
Directions
Fill the mixing bowl with the cold water and squeeze the lemon juice into it.
Drop the lemon half into the water as well.
Set the bowl aside.
Using a sharp knife, trim off and discard the top ½ inch of each artichoke.
Dip the cut tops into the acidulated water (to keep them from turning brown).
Pull the outer leaves off the artichokes, leaving a core of tender green leaves.
Gently pry open the artichokes; using a small melon baller, scoop out and discard the chokes.
Cut the artichokes vertically into three or four slices, dropping them into the acidulated water as you work.
Bring a large saucepan of salted water to a boil.
Drain the artichokes, and add them to the pan.
Simmer for 10 minutes.
Then drain the artichokes, reserving the cooking liquid and rinse them under cold water.
Set them aside.
Bring the reserve artichoke cooking liquid to a boil, and add the asparagus.
Simmer for 3 minutes; then drain, again reserving the liquid.
Rinse the asparagus under cold water, and set it aside.
Bring a large pot of fresh water to a boil.
Add the orecchlette, and cook at a rolling boil until just tender.
Meanwhile, heat the olive oil and 1 tablespoon of the butter in a saucepan.
Sauté the scallions and garlic for 3 minutes.
Then stir in the olives, peas, reserved artichokes and asparagus, remaining 1 tablespoon butter, ⅓ cup of the reserved cooking liquid, and 3 tablespoons of the Parmesan.
Stir well, and cook just until heated through, 2 minutes.
Stir in 2 tablespoons of the pasta cooking water, and transfer the sauce to a heated serving bowl.
Drain the pasta, and toss it in the bowl with the sauce until well coated.
Season with salt, pepper and the additional 1 tablespoon grated Parmesan.
Serve immediately.
Comments
