A wonderfully simple, light, pasta dish that celebrates spring...
Ingredients
- 2 T. olive oil
- 2 shallots or baby leeks, thinly sliced
- 1/2 t. kosher salt + to taste
- ¼ t. pepper + to taste
- 2 cloves spring garlic, minced
- 2 cups sugar snapped, thinly sliced at 45 degree angle (so pieces are about 1/4 to 1/2 " in length)
- 1 cup fresh peas
- ½ - ¾ c. vegetable broth
- 8 oz. whole grain farro pizechi pasta (or whole wheat rotelle)
- 1-2 t. lemon zest
- 1 T. fresh oregano, chopped
- 1 T. fresh mint, chopped
- 1/4. c. pine nuts, toasted
- ½ c. grated parmesan reggiano
Preparation
- Heat olive oil in large saucepan on medium-hight heat. Add onion and ½ t. salt and ¼. t. pepper and sauté 4-5 minute until softened and translucent.
- Add minced garlic and sauté another minute.
- Add pea greens and sauté until softened, another 3-4 minutes
- Add vegetable broth, fava beans, ½ t. salt
- Allow to reach simmer, reduce heat and cook for additional 5-10 minutes.
- In the meantime, cook pasta al dente in medium saucepan. Remove from heat and drain.
- Add pasta to pea mixture and stir to combine. Add extra vegetable broth as needed to desired consistency (should be moist with some extra liquid) and continue to heat to simmer. Remove from heat.
- Add lemon zest, oregano, mint, pine nuts and parmesan reggiano. Add additional salt and pepper to taste.
- Serve immmediately, with additional herbs and cheese for garnish.
Serves: 4 entrée servings (or 8 as starter)
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