Ingredients
- Kosher salt
- 3/4 pound fresh pasta sheets
- 1 small clove garlic, minced
- Freshly ground black pepper
- 3 cups mixed spring vegetables (such as medium-thick asparagus, baby carrots, baby turnips, spring onions, and sugar snap peas), trimmed and cut into 1- to 3-inch long by 1/2- to 3/4-inch-wide pieces
- 1/2 cup shelled peas or peeled fava beans
- 1/3 cup loosely packed pea shoots or watercress sprigs; more for garnish
- 1/4 cup loosely packed chopped mixed fresh herbs, such as basil, chervil, mint, parsley, and/or tarragon; more for garnish
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1-1/2 teaspoons freshly grated lemon zest
- Freshly grated Parmigiano-Reggiano for garnish (optional)
Description
This Quick Pasta Is Spring Incarnate: Fresh Baby Vegetables And Their Tender Shoots, Delicate Pasta, And A Light, Brothy Sauce.
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