Pasta with Asparagus and Sugar Snap Peas
June 8, 2010
Aunt Suzy says
Upon seeing Margaux’s recent post on Fettucine with Asparagus, Peas and Pancetta, I thought “I will be making this!”. I too love pasta and had just purchased asparagus and sugar snap peas at the farmer’s market. Margaux’s remark that a vegetarian version of this might also be nice, prompted me to make this as a veggie side dish to accompany the salmon I was planning to make for dinner. I made modifications based on what I had on hand. This was delicious and I can’t wait to make the original recipe with the pancetta!
Pasta with Asparagus and Sugar Snap Peas in Lemon-Herb Sauce (by Aunt Suzy Test Kitchen :-))
12 ounces small pasta (I used tri-color fusilli)
2 to 2-1/2 cups asparagus, cut into 1-inch lengths
2 to-2 1/2 cups sugar snap peas, strings removed and cut into 1/4-inch lengths
4 large scallions, white and light green parts thinly sliced (about 3/4 cup)
The dark green part of the scallions, thinly sliced (about 3/4 cup)
3 garlic cloves, minced
3 tablespoons olive oil
juice of one lemon
zest of one lemon
1/4 cup parsley, or more to taste
1/4 cup basil, or more to taste
1/2 cup parmigiano, grated, plus more for passing
Cook the pasta according to package directions. Before draining, reserve 1/2 cup of the pasta liquid. Drain pasta and set aside.
Meanwhile, place the asparagus in a saute pan and cook for 1 minute in 1 tablespoon of the olive oil at medium high heat. Turn the heat down to medium and add the sugar snaps, the sliced green onions (white and light green parts) and garlic. Saute for 3-4 minutes more, then put the lid on the pan and cook for 2 more minutes. The vegetables will get slightly brown on the bottom of the pan which will add extra flavor.
Place the cooked pasta into a large pot and add the vegetable mixture. Stir to combine and then add 1/4 cup of the pasta water, the green parts of the scallions, the lemon zest and juice, 2 tablespoons olive oil, the parsley and basil. Stir to combine and then add the parmigiano cheese, stirring to thoroughly mix in. Add additional pasta water a little at a time if too dry, which I did not have to do. Serve with extra parmigiano to pass.
Spring Farmers’ Mkt Potato Salad
May 31, 2010
Aunt Suzy says
If you’re getting the impression that Margaux and I like potato salad, you are correct! As I said in my Mediterannean Potato Salad post, I enjoy concocting salads using seasonal ingredients. Right now we are at peak season for arugula, radishes and spring onions, which inspired this recipe. We are lucky to have Burning River Farm at Mill City Farmer’s Market here in the Twin Cities – they grow the best baby arugula (and many other delicious produce items)!
Fire up the grill! This recipe – no eggs, no mayo and no dairy – will go with anything you might be grilling!
The Vegetables
2 pounds small potatoes, red or white or a combo, unpeeled
6-8 radishes
2 cups sugar snap peas
4-6 spring onions
3-4 cups baby arugula
Place whole unpeeled potatoes in a large pot and cover with water. Bring to a boil, reduce heat and simmer for 15-20 minutes until just tender. Place in a single layer on a towel and let cool.
While potatoes are cooling, prepare the other vegetables. Remove the strings from the sugar snaps and then slice into 1/4-1/2-inch segments. Thinly slice the radishes – if large, cut in half before slicing. Thinly slice the spring onions. Wash the arugula and remove any long or thick stems. If using regular vs. baby arugula, chop into smaller pieces. Wrap the arugula in a towel to dry.
When the potatoes are cool, cut into 1/2-3/4-inch pieces. Place all vegetables except the arugula in large bowl.
The Dressing
1/3 cup EV olive oil
Juice of 1 to 1-1/2 lemons, depending on how juicy
1/2-1 tsp Dijon mustard, to taste
Salt and black pepper to taste
Place all dressing ingredients into a bowl or the cup that comes along with your hand-held blender. Use the blender to emulsify the dressing, about 2 minutes. You can make this with a hand whisk, but I think the dressing works better when slightly emulsified.
Pour the dressing over the potatoes and mix to blend. I like using my hands to do this. Add the arugula and gently toss to blend in and coat with the dressing.
Sweet & Savory Kitchens 