Spring Vegetable Ragout With Fresh Pasta

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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