Pasta Primavera with Peas, Asparagus and Kale

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 8 ounces penne
  • 8 ounces snap peas, trimmed and halved crosswise
  • 1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1 small bunch kale (preferably Tuscan kale), stems removed and leaves roughly chopped
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • 1 large bunch fresh chives, chopped
  • Grated zest of 1 lemon, plus 1 tablespoon lemon juice
  • Freshly ground pepper
  • 1 tablespoon chopped fresh tarragon
  • 1/4 cup coarsely grated pecorino romano or parmesan cheese
Directions
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.

  • Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.

  • Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.

  • Photograph by David Malosh


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    This recipe is featured in:

    Weeknight Dinners: Spring