Pasta Primavera with Peas, Asparagus and Kale
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $11
Serves: 4 servings
Ingredients
  • Kosher salt
  • 8 ounces whole grain penne
  • 8 ounces fresh or frozen (thawed) peas
  • 1 bunch thin asparagus, trimmed and cut into 1½-inch pieces
  • 1 small bunch kale (preferably Tuscan kale), stems removed and leaves roughly chopped
  • ⅓ cup extra-virgin olive oil, plus more for drizzling
  • 1 large bunch fresh chives, chopped
  • Grated zest of 1 lemon, plus 1 tablespoon lemon juice
  • Freshly ground pepper
  • 1 tablespoon chopped fresh tarragon
  • ¼ cup coarsely grated pecorino romano or parmesan cheese
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook 6 minutes; add the peas, asparagus and kale to the pot and cook 3 minutes more, stirring stir occasionally. Reserve ½ cup cooking water, then drain the pasta and vegetables.
  2. Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.
  3. Add the pasta and vegetables to the chive puree along with ¼ cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.
Recipe by The Amiable Cooks at https://theamiablecooks.com/pasta-primavera-with-peas-asparagus-and-kale/