Penne Pasta w/ Early Summer Veggies

[shipperx]

Made this last night from Frank Stitt's latest cookbook and it turned out quite yummy.    Also a good use of my herb garden.  Would definitely make this again, and I thought that I'd share.

Ingredients:

1 tsp            olive oil
2 tbs            butter
1 cup           sliced scallions or leeks (white and green parts)
12                slender asparagus spears, tough bottoms discarded and cut into 2-inch pieces
1 cup (ea)  baby carrots / sugar snap peas / (ramps can also be used)
1 cup           fresh or frozen sweet peas (English peas)
1/4 cup       cream
1lb               penne pasta
1/4 cup       chopped fresh mint

optional      several leaves of fresh basil and/or parsley (chopped w/ mint)

1tbs             finely chopped fresh chives
2/3 cup       parmigiano-reggiano  or pecorino romano cheese
1 zested lemon
Kosher salt
Black pepper


Fill two pans (one for pasta and one for vegetables) with water, add salt and bring to boil.  
Cook pasta to al dente.

Blanch vegetables in second boiler. Add asparagus and cook for 1 minute.  Add carrots and cook for another minute.  Add sweet peas and cook for another minute.  Add sugar snap peas and cook for thirty seconds.  Drain and set aside.

Heat olive oil and 1tbs of butter in skillet.  Add onions and/or leeks and cook for 10 to 15 minutes, until very soft.
Add the set-aside asparagus and other vegetables to the onions.  Stir in cream. Set aside until pasta is ready. 

Drain pasta.  Toss with olive oil, salt, and black pepper.

Return skillet w/ vegetables to heat, tossing for 1 to 2 minutes until hot.  Add mint, basil, chives, lemon zest, parmesan, and 1tbs of butter.

Remove from heat, and toss with pasta.  Salt and pepper to taste.

Garnish with mint, parsley, and parmesan.  Serve warm.

Serves 6-8


I also grilled two bone-in chicken breasts, coarsely shredded the meat, and added to the pasta. 

Would definitely make this again.