Kosher salt
3/4 lb. 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 Tbs. cold unsalted butter, cut into 1/2-inch pieces
1-1/2 tsp. 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.

View Full Recipe