Pasta primavera
Photo by Gwénaël Le Vot
Serves 4
1 12- or 16-ounce box of pasta (your favorite)
12 stalks asparagus, cut in 2-inch pieces, hard ends discarded (or 2 cups broccoli florets)
½ cup green peas (fresh or frozen)
2 tablespoons olive oil
3–4 green onions (white and green parts), sliced in ½-inch pieces
2 carrots, peeled and sliced into ¼-inch pieces
2 garlic cloves, peeled and minced (or ½–1 teaspoon jarred minced garlic)
¾ cup canned chicken broth
½ cup water left over from cooking pasta
4–5 fresh basil leaves, chopped
Juice from 1 lemon
Kosher salt
Freshly ground black pepper
Grated Parmesan cheese
In a large pot of lightly salted, boiling water, cook pasta according to package instructions. Add asparagus and peas to the pot for the final 2 minutes of cooking time. Before draining pasta, scoop out ½ cup of the cooking liquid, and set it aside to use for the sauce. Drain pasta and vegetables in a colander. Take pot off heat, and return pasta and vegetables to pot. Cover to keep warm.
In a large skillet over medium heat, heat the oil, and saute green onions and carrots 1–2 minutes. Add garlic, and cook for 30 seconds. Reduce heat to medium-low, add chicken broth and reserved pasta water, and simmer 2 more minutes. Turn off the heat. Stir in half of the basil and all the lemon juice. Season with salt and pepper, to your taste. Combine the vegetable and broth mixture with the pot of cooked pasta, and toss to mix thoroughly. Top with grated Parmesan cheese and remaining basil.