As you can see, pasta doesn’t have to be heavy and devoid of nutrition. Food Network Magazine did a little series a while back on different colors of pasta primaveras, and this green one just looked so spring-y and fresh. All these vibrant, green vegetables (which are cooked very little so they retain more nutrients) and a sauce consisting of olive oil, chives, lemon, salt & pepper, and pasta water make this a vitamin-dense meal with very few calories. You can use whatever green vegetables are your favorite, but we suggest using whole grain penne, as it is heartier in flavor and holds up best. This dish not only looks fresh, but it screams “fresh” in flavor too, thanks to the lemon and fresh tarragon, which is similar to fennel. This would also make a great side to fish. You’re going to love this light, rustic pasta.
Tip: Although it would be convenient to use a bag of pre-cut kale for this pasta, the stems end up tough because of the short cook time of the vegetables. Buy a bunch of kale and remove the full stems before chopping. Also, although snap peas are shown here, we didn’t love the texture combination of the crisp pods along with the soft pasta. We suggest using fresh shelled green peas, which we’ve seen at Trader Joe’s (unsponsored). Thawed frozen peas would work fine too.
Have your children help you cut vegetables, juice the lemon, and top the final product with cheese and chives. Teach them that not cooking vegetables too long helps them retain their nutrients. As you prepare and eat this meal together, talk to your family about the health benefits they are providing their bodies:
- Asparagus is full of antioxidants, which help to protect your cells and keep you healthy all-around.
- Kale has tons of vitamin K, which help you stop bleeding if you get a cut.
- Peas contain a phytonutrient that helps to prevent stomach cancer.
A few facts about Italy and its people:
- Italians use cash more than credit or debit cards.
- Italy is not an “Open 24/7” culture like ours in the U.S. Shops and restaurants close pretty early.
- As in much of Europe, Italians don’t really use ice in their drinks.
Adapted slightly from: Pasta Primavera with Peas, Asparagus and Kale
- 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
- 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.
- 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.
- 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.
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