APRIL 2019 27
Pasta Primavera
TOTAL 35 MIN; SERVES 4
Thinly slicing tender spring vegetables
allows them to cook quickly in the heat
of the pasta and the cooking liquid.
Seek out a durum wheat tagliatelle,
which has a chewier bite than egg-
based noodles.
1 lb. fresh asparagus (medium to
thick stalks), trimmed
6 oz. small multicolored carrots
(about 12 carrots)
12 oz. uncooked bronze-cut durum
wheat tagliatelle pasta (such as
Seggiano Organic)
12 Tbsp. cold unsalted butter (6
oz.), cut into^1 / 2 -inch pieces,
divided
1 Tbsp. finely chopped garlic (from
3 medium garlic cloves)
(^1) / 4 cup water
(^1) / 4 tsp. kosher salt
4 oz. fresh sugar snap peas,
trimmed and thinly sliced
lengthwise (about 1 cup)
1 cup fresh pea shoots, plus more
for garnish
(^3) / 4 oz. Parmigiano-Reggiano
cheese, grated with a Microplane
grater (about^1 / 2 cup), plus more
for garnish
2 Tbsp. chopped fresh chives
2 tsp. chopped fresh tarragon
1 tsp. lemon zest plus 2 tsp. fresh
lemon juice (from 1 lemon)
- Using a Y-shaped vegetable peeler,
shave asparagus into very thin ribbons
to equal 1 cup. Shave the purple car-
rots (from multicolored carrots) into
very thin ribbons to equal^1 / 2 cup.
Shave remaining carrots into very thin
ribbons to equal^1 / 2 cup. (Reserve
remaining asparagus and carrots for
another use.) Set aside. - Cook pasta in a pot according to
master technique (until very al dente,
about 3 minutes shorter than package
directions call for). - While pasta cooks, place purple car-
rot ribbons in a fine wire-mesh
strainer. Lower strainer into boiling
water with pasta, and cook carrots
until tender, about 20 seconds.
Remove strainer; drain carrots, and
set aside. Melt 1 tablespoon butter in a
large skillet over medium. Add garlic;
cook, stirring often, until fragrant,
about 1 minute. Add^1 / 4 cup water; let
come to a simmer. Gradually whisk in 5
tablespoons butter, one piece at a
time, waiting until butter is nearly
melted before adding the next piece.
Stir in salt.- Using tongs, lift cooked pasta from
pot and transfer to skillet, reserving
cooking liquid in pot. Increase heat
under skillet to medium-high. Add
snap peas, asparagus ribbons,
uncooked carrot ribbons (do not add
purple carrot ribbons), and remaining
6 tablespoons butter; cook, stirring
and shaking skillet constantly, adding
(^1) / 4 cup reserved cooking liquid at a
time, until a creamy sauce forms and
clings to pasta, 2 to 3 minutes.
- Remove skillet from heat. Add pea
shoots, cheese, chives, tarragon, and
lemon zest and juice, stirring con-
stantly until thoroughly combined and
cheese is melted. (Add a little more
cooking liquid if necessary to maintain
a creamy consistency.) - Divide pasta mixture among 4
bowls. Top evenly with purple carrot
ribbons; garnish with additional pea
shoots and cheese.
WINE Crisp, citrusy Italian Vermentino:
2017 Cantina Santa Maria la Palma
Aragosta