- 4
Ingredients
- Asparagus, artichokes, English peas and favas give this pasta dish a lot of flavor.
- 1 lb garganelli, rustichella di abruzzo
- 4 oz asparagus, cut into 2-inch sticks
- 4 oz baby artichokes, recipe follows
- 2 oz favas, cleaned and blanched
- 3 oz baby spinach
- 4 oz fresh English peas, blanched
- 1 oz fresh tarragon leaves
- 3 oz butter
Preparation
Step 1
Fill a 5-quart saucepot with water.
Add enough salt so the water is salty like the sea.
Bring water to a boil.
Drop pasta in water and cook until al dente.
In a small saucepot, add blanched English peas then barely enough water to cover and bring to a boil.
Immediately strain and transfer peas to a blender and turn on high.
Add tarragon and just enough of the water to help peas purée to a satin texture.
Season with salt and pepper; then reserve.
In a large 12-inch sauté pan, add butter and 3 oz of water.
Bring to a simmer.
Add asparagus, artichokes (see directions below for how to prepare) and spinach while bringing to a boil.
Add garganelli and reduce heat while letting sauce come together.
Add the pea purée to coat the pasta then season to taste.
Divide between 4 pasta plates and enjoy.