Lemon and Chives Spaghetti With Farmers' Market Veg

Name: Lemon and Chives Spaghetti With Farmers' Market Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 1 lb tagliatelle pasta noodles; 12 lb asparagus, thin, trimmed of tough ends; 13 lb thin green beans; 1 cup frozen peas; 1 tablespoon olive oil; 3 tablespoons butter; ½ cup chives, finely chopped; 2 garlic cloves, minced; ½ cup white wine, dry; 1 tablespoon Dijon mustard; 2 meyer lemons; 2 cups mache or 2 cups other baby lettuce; pepper; grated parmigiano-reggiano cheese, for serving

Servings: persons

salt
1 lb tagliatelle pasta noodles
12 lb asparagus, thin, trimmed of tough ends
13 lb thin green beans
1 cup frozen peas
1 tablespoon olive oil
3 tablespoons butter
½ cup chives, finely chopped
2 garlic cloves, minced
½ cup white wine, dry
1 tablespoon Dijon mustard
2 meyer lemons
2 cups mache or 2 cups other baby lettuce
pepper
grated parmigiano-reggiano cheese, for serving

1
Bring large pot of water to boil for pasta.
2
Cook the pasta to al dente, according to package directions, about 7-8 minutes.
3
Slice the asparagus into 1-inch pieces on an angle.
4
Cut the beans into thirds, also on an angle.
5
Midway through cooking the pasta, add the asparagus and beans to the water so that they cook for 3-4 minutes in boiling water with the pasta.
6
Add the peas to the pot 1 minute before draining.
7
Reserve about 1/2 cup of the starchy cooking water just before you drain the pasta.
8
Meanwhile, heat the EVOO in a pan and melt the butter into it over low to medium-low heat.
9
Add the chives and garlic and stir for a minute or two.
10
Add the wine and gently reduce for a couple of minutes more.
11
Stir in the Dijon mustard and lemon juice and turn off the heat.
12
Add the pasta and the reserved starchy cooking water and toss to coat evenly, 1-2 minutes.
13
Add some cheese and pepper, to taste.
14
Fold in the baby lettuce and serve with extra cheese on top.

1401

kcal

Calories

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: salt, 1 lb tagliatelle pasta noodles, 12 lb asparagus, thin, trimmed of tough ends, 13 lb thin green beans, and more.

Yes, Lemon and Chives Spaghetti With Farmers' Market Veggies falls under the Pasta & Noodles 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.

That's it — enjoy your meal!

Lemon and Chives Spaghetti With Farmers' Market Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions