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    You are in: Home / Recipes / Spring Vegetable Pasta-America's Test Kitchen Recipe
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    Spring Vegetable Pasta-America's Test Kitchen

    Spring Vegetable Pasta-America's Test Kitchen. Photo by KateL

    1/1 Photo of Spring Vegetable Pasta-America's Test Kitchen

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place 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.
    2. 2
      Strain 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.
    3. 3
      Heat 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.
    4. 4
      Heat 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.
    5. 5
      When 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.
    6. 6
      Remove 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.

    Ratings & Reviews:

    • on June 10, 2012

      55

      A production worth the effort, this technique helps me approximate one of my favorite restaurant dishes: an easy (although time-consuming) delicate sauce that sets off the dish exquisitely. It's a 3-pot dish... First you create an ultra concentrated vegetable stock and save 5 quarts in a pot... Then you saute the vegetables in a Dutch oven, and save them in another pot. Finally, you cook the noodles and add back the vegetables and ultra stock, herbs, and Parmesan cheese. You end up with very little sauce, per se, but the noodles have already soaked up the wine and oil. We liked the herbs named in the recipe - mint goes especially well with peas - but this recipe lends itself to different herb combinations, perhaps with thyme or tarragon replacing the mint. Made for Summer Photo Tag game.

      person found this review Helpful. Was this review helpful to you? Yes | No

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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
    30%
    Total Fat 30.1 g
    46%
    Saturated Fat 7.4 g
    37%
    Cholesterol 22.0 mg
    7%
    Sodium 426.3 mg
    17%
    Total Carbohydrate 115.0 g
    38%
    Dietary Fiber 11.5 g
    46%
    Sugars 12.4 g
    49%
    Protein 32.7 g
    65%

    The following items or measurements are not included:

    vegetable broth

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