Cook The Book: Garganelli With Spring Onions, Asparagus, And Peas Recipe

Name: Cook The Book: Garganelli With Spring Onions, Asparagus, And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 tablespoons unsalted butter; 1 heaping cup sliced spring onions or leeks (white and pale green parts); 12 slender asparagus spears, tough bottoms discarded and cut into 2-inch pieces; Sliced baby carrots, sugar snap peas, or other spring vegetables; 1 cup fresh or frozen sweet peas; 1/4 cup heavy cream; 1 pound garganelli; 1/4 cup chopped mint, plus a little extra for garnish; 1 tablespoon finely sliced chives; 2/3 cup freshly grated Parmigiano-Reggiano or pecorino romano; Finely grated zest of 1 lemon; Kosher salt and freshly ground black pepper

Servings: persons

1 teaspoon olive oil
2 tablespoons unsalted butter
1 heaping cup sliced spring onions or leeks (white and pale green parts)
12 slender asparagus spears, tough bottoms discarded and cut into 2-inch pieces
Sliced baby carrots, sugar snap peas, or other spring vegetables
1 cup fresh or frozen sweet peas
1/4 cup heavy cream
1 pound garganelli
1/4 cup chopped mint, plus a little extra for garnish
1 tablespoon finely sliced chives
2/3 cup freshly grated Parmigiano-Reggiano or pecorino romano
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper

1
Heat the olive oil and 1 tablespoon of butter in a large saute pan over medium heat. Add the onions or leeks and cook for 10 to 15 minutes, until very soft.
2
Meanwhile, bring a large pot of generously salted to a boil for the pasta. Bring a large sauce pan of water to a boil, add the asparagus, and cook for 1 minute. Add the sweet peas and cook for 30 seconds, then drain. Add the asparagus and other vegetables to the onions, then stir in the cream. Set the pan aside while you cook the pasta.
3
Add the pasta to the boiling water and cook until al dente. Drain and transfer to the pan with the onions.
4
Place the pan over high heat and cook, tossing, for 1 to 2 minutes, until the vegetables are hot. Add the mint, chives, 1/2 cup of the cheese, the lemon zest, and the remaining 1 tablespoon of butter and toss well to combine. Season with salt and pepper.
5
Serve in warm bowls, garnished with more mint and the remaining grated cheese.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 tablespoons unsalted butter, 1 heaping cup sliced spring onions or leeks (white and pale green parts), 12 slender asparagus spears, tough bottoms discarded and cut into 2-inch pieces, and more.

Yes, Cook The Book: Garganelli With Spring Onions, Asparagus, And Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Garganelli With Spring Onions, Asparagus, And Peas

How did you like this recipe?

Frequently Asked Questions