Four-Herb Fettucine with green vegetables + shaved asiago

By KeyIngredient

Ingredients

• 2 green tomatoes
• 1/4 cup fresh snap peas
• 1 cup spinach leaves, trimmed + tightly packed
• 3 scallions
• 1 medium zucchini
• 16 fresh basil leaves
• 1/3 coarse salt
• 1/4 cup extra virgin olive oil
• 1 tbs. roasted garlic puree
• 1 1/2 cups vegetable stock
• freshly ground pepper
• 1 1/2 lb. fresh fettucine
• 3 tbs. fresh chervil, chopped
• 2 tbs. fresh oregano, chopped
• 2 tbs. fresh chives, chopped
• 6 oz. asiago cheese

Details

Servings 6

Preparation

Step 1

> Peel, core and seed tomatoes. Remove membranes and cut lengthwise into 1/2 inch strips

> Top, tail and rinse snap peas. Blanch peas in boiling water for 30 seconds, then shock in an ice water bath.

> Wash spinach and remove stems. Stack leaves and cut into 1/4 inch dice.

> Trim and rinse scallions. Pat dry and cut, crosswise on the diagonal into 1/2 inch lengths.

> Wash zucchini and cut in half lengthwise, then cut crosswise on the diagonal into 1/2-inch-thick slices.

> Cut basil leaves into chiffonade.

> Heat olive oil in a large saute pan and add the garlic puree. Stir in snap peas, spinach scallions, and zucchini and saute for 2 minutes. Remove from heat and season to taste with salt and pepper.

> Cook pasta in boiling hot water until al dente, drain well.

> Add pasta, basil chiffonade, and chopped herbs to the vegetables and toss to combine. Top with shaved asiago and serve immediately.