Pasta Primavera (Pasta with Spring Vegetables)
This springtime classic makes use of whatever new vegetable is at the market. Incorporate fava beans, string beans, herbs, or greens to add your personal twist.
1 sweet onion, such as Vidalia, chopped
¼ cup white wine vinegar
1 tablespoon fresh minced tarragon or 1 teaspoon dried
½ cup olive oil
7 cloves of garlic, minced
1 teaspoon hot red pepper flakes(optional)
3/4 pound asparagus, trimmed and cut into ½ inch pieces
two 14-ounce cans whole artichoke hearts, drained and quartered
2 cups frozen peas
¾ pound linguine
1 tablespoon salt
1-1/4 cups minced fresh parsley leaves
1 cup freshly grated Parmesan cheese
Freshly ground pepper to taste
In a large deep skillet simmer the onion, vinegar and dried tarragon (if using) over moderate heat, stirring, until the liquid is evaporated. Add the oil, garlic, pepper flakes, asparagus, artichokes and peas and cook the mixture for 10 minutes or until the asparagus is crisp-tender.
Meanwhile, bring a large pot of water to a boil with the salt and in it cook the linguine, until just tender. Add one cup of pasta water to the skillet and drain the pasta in a colander, rinsing briefly under cold water. Add the pasta to the skillet with the parsley, Parmesan, fresh tarragon (if using) and salt and pepper to taste. Toss well and serve immediately.
From Leslie Glover Pendleton