Spring Vegetable Pasta is a Dinnertime Hit
After seeing all the fantastic spring produce at the Marin Civic Center Farmer's Market, I've been determined to create a recipe that showcases some of the season's best vegetables. I made this spring pasta dish this weekend, and my kids loved it. It's built around the organic English peas that I picked up, and is fresh, light, and delicious. I also found the first of the season's white corn, which I usually think of as a summer thing, and I decided that would go well in this dish too (and it did).
Put the kids to work in the kitchen shelling the peas and shucking the corn. It's always fun for them to get involved in cooking a meal. If you don't have the time or inclination to deal with the fresh peas and corn, frozen would work fine, too.
Serves: 6
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
- 1 lb farfalle or other pasta shapes
- 1 lb English peas in the pod (or 1 cup frozen peas)
- 2 ears corn on the cob (or 1 cup frozen corn kernels)
- 1 leek, coarsely chopped
- 2 cloves garlic, finely chopped
- 2 medium carrots, cut into strips with a vegetable peeler
- 2 sprigs fresh thyme (or 1/2 t dried)
- 2 tablespoons chopped fresh Italian parsley
- 3 T extra virgin olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup pasta cooking water
- 1 cup grated parmesan cheese
- Salt and freshly ground black pepper to taste
Shell the peas and cut the corn kernels from the cob with a sharp knife. Set aside.
Bring pasta cooking water to a boil, salt liberally and add pasta to cook.
While pasta is cooking, heat olive oil in a skillet over medium high heat. Add leek and garlic and cook until translucent, about 3 minutes. Add carrot strips and thyme and cook for another minute, then pour in wine and let it evaporate until reduced by half.
Add peas, corn, and chicken broth. Bring to a boil, then reduce heat and simmer for a few minutes or until peas are tender. Season with salt and pepper.
By now, your pasta should be cooked. Scoop 1/2 cup of pasta cooking water from the pot and add to the sauce. Drain pasta, then mix with sauce in a large serving bowl. Add parsley and parmesan cheese and stir to combine. Drizzle with a little more olive oil and adjust seasoning.
