Thursday
3 May
The
Northside Farmers' Market's fresh local asparagus (again!) and sugar snap peas
inspired a fresh take on Pasta Primavera.
We had
the tomato version only a couple of weeks ago, so
decided that this one would be sauced with cream, and as different as we could make
it.
So we cut
the tips off the asparagus, reserved them, and shaved the tender stalks into
ribbons with a vegetable peeler.
We topped and tailed the sugar snaps, cut them thin along their length, and threw them and
the asparagus ribbons into a pan of butter to sweat down with a touch of salt
and white pepper.
Started
the fettucine boiling. When the
vegetables were just tender, added
a splash of lemon vodka, then heavy cream to thicken, plus a Tbsp. each of
chopped chervil and tender little sage leaves.
About 4
minutes before the pasta was due to be ready, threw the asparagus tips in and
let them boil together. When both were done and drained, tossed them in the pan with the creamy sauce.
This was
the breath of spring, and despite what we said last time we made it, beats the
other version (which, after all, uses out-of-season tomatoes) all hollow.
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