Ziti with Asparagus, Peas & Lemon Cream
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
green peas
shelled |
|
| ½ | pound |
asparagus
trimmed, peeled and cut on the diagonal into 1-1/2 inch pieces |
|
| 8 | tablespoons |
butter, unsalted
|
|
| 1 ¼ | cups |
heavy whipping cream
|
|
| 1 | each |
lemon
juiced |
|
| 1 | teaspoon |
lemon zest
freshly grated |
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| ½ | pound |
pasta, ziti
|
|
| 3 | hearts |
bibb lettuce
separated into leaves |
* |
| ½ | cup |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
green peas
shelled |
|
| 226.8 | g |
asparagus
trimmed, peeled and cut on the diagonal into 1-1/2 inch pieces |
|
| 1.2E+2 | ml |
butter, unsalted
|
|
| 296 | ml |
heavy whipping cream
|
|
| 1 | each |
lemon
juiced |
|
| 5 | ml |
lemon zest
freshly grated |
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 226.8 | g |
pasta, ziti
|
|
| 3 | hearts |
bibb lettuce
separated into leaves |
* |
| 118 | ml |
Parmesan cheese
freshly grated |
|
Directions
Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3 to 5 minutes or until just tender.
Remove and run under cold water to stop further cooking.
Drain and set aside.
Add the asparagus to the vegetable steamer.
Cover and steam for 3 to 5 minutes or until just tender.
Remove and run under cold water to stop further cooking.
Drain and set aside.
Add asparagus to the vegetable steamer.
Cover and steam for 3 to 5 minutes or until just tender.
Run under cold water, drain and reserve.
In a large heavy skillet, melt the butter over medium heat and whisk in the cream.
Bring to a boil, reduce the heat, and simmer until reduced by one-third.
Add the lemon juice and rind.
Season with salt and white pepper and keep warm.
Bring plenty of salted water to a boil in a large casserole.
Add the ziti and cook until just tender, al dente.
Add 2 cups of cold water to stop further cooking.
Drain thoroughly, and add to the lemon cream together with the peas, asparagus and Bibb lettuce and simmer until the sauce lightly coats the pasta and the lettuce has just wilted.
Add the Parmesan and toss gently.
Taste and correct the seasoning and serve at once.
