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Spring Pasta Primavera (ATK - Absorbtion Pasta Method)
(recipe, Katie Hickey)
This is a fantastic spring pasta recipe. I could also imagine it with things like artichoke hearts, arugula, corn, zucchini, edamame, red peppers, etc- it's a fantastic method.
- 3 medium leeks, white and light green parts cut into ½-in thick half moons (about 5 cups); and 3 cups roughly chopped dark green parts reserved (or 2 chopped shallots and the white parts of 3 spring onions)
- 1 lb. asparagus, trimmed, ends reserved and chopped; spears cut on bias into ½ in pieces
- 2 cups frozen peas, thawed
- 4 medium garlic cloves, minced
- 4 cups vegetable or chicken broth
- 1 cup water
- 2 Tbsp. minced fresh mint or parsley
- 2 Tbsp. minces fresh chives (or green parts of 2-3 green onions)
- zest of 1 lemon, plus 2 tablesppons juice from 1 lemon
- 3 to 4 tablesppons olive oil
- ¼ tsp. red pepper flakes
- 1 lb. campanelle, farfalle or penne
- 1 cup dry white wine
- 1 oz. grated parm (about ½ cup), plus extra for serving
- black pepper
- 1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water 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. 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. 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 teaspoons garlic 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. 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. 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. 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.