Flexible late-spring veggie ragoût with pasta
We always have a beyond-belief appetite for a fresh, crisp salad of these veggies when the harvest first hits. At some point though, our hanker turns to a warm, friendly bowl and a crust of good bread.
Write a review
- sea salt and freshly ground black pepper
- 2 bay leaves
- 8 ounces pasta of choice (brown rice noodles, fresh fettuccini, shells, scroodles)
- 1 plump clove garlic peeled and , finely minced
- 3 cups mixed spring vegetables of choice (baby carrots, spring onions, sugar snap peas, snow peas, dragon tongue beans), trimmed and cut into equal bite-sized pieces
- 1/2 cup shelled spring peas
- 1 generous fistful spring greens (spinach, chard, arugula, spicy greens), washed, dried, and torn
- 1/4 cup coarsely chopped mixed fresh herbs of choice (basil, mint, parsley, tarragon, lemon thyme, cilantro)
- 1/2 stick cold butter, cut into pieces
- 2 teaspoons freshly grated lemon zest
- grated Parmesan, for garnish
- Bring a large pot of water to an aggravated boil with a fistful of salt and bay leaves.
- Drop pasta in, stir, and lower heat to a joyful simmer.
- Cook until just barely al dente (firm to the tooth).
- Drain into a colander and rinse with cold water to stop cooking.
- Reserve 1/2 cup cooking water in the pot.
- In the same pot, add a pint of water, garlic, 1/2 teaspoon salt, and a few grinds of pepper.
- Bring to a brisk boil, reduce heat and simmer to reduce broth to one cup.
- Add the chosen veggies and simmer for four minutes till crisp-tender.
- Add the peas and simmer another minute.
- Add the pasta, greens, herbs, butter, and lemon zest.
- Toss until butter is melted and all is heated through.
- Adjust salt and pepper.
- Place a skosh of Parmesan in the bottom of each bowl and ladle in the ragoût to serve immediately.
- Cook’s tips and tricks: Mess around with the choices as they are available to you. The proportions are reliable, though.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/