Top | The Edible Life
(post, Leta Merrill)
After returning home from a a trip to my neighborhood market with a shopping bag full of Spring's green bounty, perusing Culinate for recipes, and satisfying a pasta craving, I came up with this recipe: Spring Pasta 1 lb pasta 6 baby artichoke 1 bunch asparagus 1/2 pound peas 1 leek 2 cloves garlic 1 bunch basil 1 bunch mint 1 lemon 1 lb ricotta cheese pecorino romano salt pepper olive oil 1. Put a large pot of salted water on the stove and bring to a boil. 2. Meanwhile, clean the artichokes: Baby artichokes- remove the outer leaves until the pale yellow flesh is revealed. Cut off the top third of the artichoke, and then halve or quarter each artichoke. Large artichokes-Clean as you would a baby artichoke, but remove the inner furry choke after halving and quartering. Hold in water with lemon juice. 3. Snap off the tough end of one spear of asparagus. Cut the rest of the bunch to the same length, and slice into bite sized pieces. 4. Shuck the peas. 5. Add pasta to the boiling water and then add the artichokes. When the pasta is about 3 minutes from al dente, add the asparagus and peas. 6. Meanwhile, trim the leek saving the white and pale green end, halve lengthwise, rinse and slice into half moons. 7. Mince garlic. 8. Heat a saute pan over medium heat and coat with olive oil. Add leeks and garlic and sweat until soft. 9. Strain pasta, reserving 1 cup of pasta water. 10. Add the pasta and vegetables to the leeks and deglaze with pasta water. Cook until the flavors are combined and the liquid forms a sauce. Remove from the heat. 11. Chop the herbs and combine with lemon juice, zest, ricotta, salt, and pepper. Dollop through the pasta and stir gently. 12. Garnish with a dollop of ricotta, pecorino and olive oil.