Ingredients Jump to Instructions ↓

  1. kosher salt

  2. 3/4 lb. fresh pasta sheets or your choice of fresh pasta

  3. 1 small clove garlic, minced

  4. Freshly ground black pepper

  5. 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

  6. 1/2 cup shelled peas

  7. 1/3 cup loosely packed pea shoots or watercress sprigs; more for garnish

  8. 1/4 cup loosely packed chopped mixed fresh herbs , such as basil , chervil , mint , parsley , and/or tarragon; more for garnish

  9. 4 Tbs. cold unsalted butter , cut into 1/2-inch pieces

  10. 1-1/2 tsp. freshly grated lemon zest

  11. Freshly grated parmigiano-Reggiano for garnish

Instructions Jump to Ingredients ↑

  1. Bring a large pot of well-salted water to a boil. With a pizza cutter or chef’s knife, cut the pasta sheets into rustic strips about 1/2 inch wide or cook your choice of pasta.

  2. In a 10- to 11-inch straight-sided sauté pan, bring 2-1/2 cups water, the garlic, 1 tsp. salt, and 1/4 tsp. pepper to a simmer over high heat. Add the mixed vegetables and simmer briskly, adjusting the heat as necessary, until just crisp-tender, 3 to 4 minutes. With a slotted spoon, transfer to a large plate. If using peas, simmer them until barely tender, about 2 minutes, and transfer to the plate with the slotted spoon. Raise the heat to high and boil the liquid (without veggies) until reduced to 1 cup, 3 to 4 minutes.

  3. Meanwhile, cook the pasta in the boiling water until barely al dente, 2 to 4 minutes. Drain.

  4. Add the cooked pasta, vegetables, pea shoots or watercress, herbs, butter, and lemon zest to the broth. Toss over medium-high heat until the butter is melted, about 1 minute.

  5. Season to taste with salt and pepper. Serve garnished with pea shoots or watercress, fresh herbs, and Parmigiano.


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