- 4
Ingredients
- Kosher salt
- 3/4 lb fresh pasta sheets
- 1 small clove garlic, minced
- Freshly ground black pepper
- 3 cups spring vegetables
- 1/2 c shelled peas or peeled fava beans
- 1/3 c loosely packed pea shoots or watercress sprigs
- 1/4 c loosely packed chopped fresh herbs
- 4 tbsp cold unsalted butter cut into 1/2" pieces
- 1 1/2 tsp freshly grated lemon zest
- Freshly grated parmesan cheese
Preparation
Step 1
Bring a large pot of salted water to a boil. With a pizza cutter or chef's knife, cut the pasta sheets into rustic strips about 1/2" wide.
In a 10-11" satoire bring 2 1/2 c water, the garlic, 1 tsp salt and 1/4 tsp pepper to a simmer over high heat. Add the mixed vegetables and simmer briskly, adjusting the heat as necessary about 3-4 minutes. With a slotted spoon, transfer to a large plate. If using peas, simmer them until barely tender, about 2 minutes and transfer to the plate. Raise the heat to high and boil the liquid until reduced to 1 cup, 3-4 minutes.
Meanwhile, cook the pasta in the boiling water until barely al dente, 2-4 minutes. Drain.
Add the cooked pasta, vegetables, favas, pea shoots or watercress, herbs, butter, and lemon zest to the broth. Toss over medium high heat until the butter is melted, about 1 minute.
Season to taste with salt and pepper. Serve garnished with pea shoots or watercress, herbs and parmesan cheese.