I’m SO EXCITED that spring is here and winter coats are officially put away! Here’s a light meal that uses an abundance of all the spring veggies we’ve been waiting for (ramps! asparagus! peas!).
I love the little pillows of fresh mozzarella, but goat cheese crumbles, ricotta, or Parmesan would be great substitutes.
Herby Spring Pasta with Asparagus, Ramps, and Peas
1 bundle asparagus, cut into 1-inch pieces
1 cup sugar snap peas, trimmed and cut in half
1 cup peas, fresh or frozen
1 12-ounce package penne (or other short shape) pasta
2 tablespoons extra virgin olive oil, plus more to serve
1/4 cup fennel fronds
2 tablespoons minced fresh tarragon
1/4 cup minced fresh parsley
3 ramps, finely chopped
zest and juice of 1 lemon (about 3-4 tablespoons juice)
6 ounces ciliegine mozzarella, crumbled goat cheese, ricotta, or Parmesan
black or white pepper, to taste
salt, to taste
Bring a medium/large pot of salted water to a boil over high heat.
Prepare an ice bath or large bowl of very cold tap water and set aside. Place peas in the bottom of a colander and set aside.
Drop cut asparagus and sugar snap peas in boiling water and let cook 2 minutes. Drain promptly in colander with peas. Swiftly move drained vegetables to ice bath.
Refill pot with salted water and bring to a boil. Cook pasta until al dente, according to package instructions.
Drain cooled vegetables and return to large bowl. Add olive oil, herbs, lemon zest and juice, and cooked pasta. Season with salt and pepper, fold in cheese, and serve immediately.
(Pictured alongside milk poached salt cod with fennel pollen.)