1/1 Photo of Spring Vegetable Pasta-America's Test Kitchen
Lori Mama's Note:
I love watching PBS's America's Test Kitchen. This is one of the recipes which appeared on the series, with adjustments. You can use Farfalle or Penne pasta if you wish.
My Private Note
Units: US | Metric
- 3 leeks, white and light green parts halved lengthwise, washed, and cut into 1/2-inch-thick slices, reserve d
- 1 lb asparagus, tough ends snapped off, chopped coarsely, and reserved, spears cut on bias into 1/2-inch-thick piece
- 2 cups frozen baby peas, thawed
- 4 medium garlic cloves, minced
- 5 cups vegetable broth
- 4 tablespoons minced fresh mint leaves
- 4 tablespoons minced fresh chives
- 1 lemon, zest of and juiced
- 6 tablespoons oil
- salt and pepper
- 1/4 teaspoon red pepper flakes
- 1 lb campanelle pasta
- 1 cup dry white wine
- 1 cup grated parmesan cheese
- 1Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 minced garlic, vegetable broth, in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives, and lemon zest in small bowl; set aside.
- 2Strain broth through fine-mesh strainer into 8-cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat.
- 3Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add sliced leeks and pinch salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 minced garlic cloves and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot.
- 4Heat remaining 4 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.
- 5When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.
- 6Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing Parmesan cheese and remaining herb mixture separately.
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Nutritional Facts for Spring Vegetable Pasta-America's Test Kitchen
Serving Size: 1 (328 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 894.7
- Calories from Fat 271
- Total Fat 30.1 g
- Saturated Fat 7.4 g
- Cholesterol 22.0 mg
- Sodium 426.3 mg
- Total Carbohydrate 115.0 g
- Dietary Fiber 11.5 g
- Sugars 12.4 g
- Protein 32.7 g
The following items or measurements are not included: