Wednesdays Unplugged – Spring Pasta Primavera

“Optimism is a choice. Kindness is a choice. Giving is a choice. Respect is a choice. Whatever choice you make makes you. Choose wisely.” – Roy T. Bennett

Last week we helped our sister-in-law decide on buying a new construction townhome from the ground up… you can see she is happy that she got one of the last ones in the development she wanted. They estimated that 25,000 people attended the “Hands Off!” protest at the Minnesota State Capitol on Saturday. We weren’t there, but some people who were there came into The Lowbrow, where we having a late lunch… they said it was crowded and they couldn’t hear but it was good to be there. Then, after a beautiful weekend, we got snow the beginning of the week… it’ Minnesota!

RECIPE OF THE WEEK

This week’s recipe from Lunds and Byerlys looks so springlike… it is one I want to try…

SPRING PASTA PRIMAVERA

• Kosher salt, to taste
• 12 ounces penne
• 1 teaspoon L&B Extra Virgin Olive Oil
• Ice
• ¾ cup fresh or frozen shelled edamame
• 1½ cups sugar snap peas, trimmed, cut into ½-inch pieces
• 1 bunch broccolini, trimmed, cut into 1-inch pieces
• 1 bunch asparagus, woody ends removed, cut into 1-inch pieces
• ¾ cup fresh or frozen green peas
• 4 tablespoons unsalted butter
• 2 garlic cloves, peeled and smashed
• ¼ cup pine nuts
• ¾ cup crème fraîche
• Zest of 1 lemon
• 2 teaspoons freshly squeezed lemon juice
• ¾ cup freshly grated Parmesan cheese, plus more for garnish
• ½ cup lightly packed fresh basil leaves, rough chopped
• ½ cup lightly packed fresh parsley leaves, rough chopped
• Freshly ground black pepper, to taste

Bring a large Dutch oven full of water to a boil over high heat and season generously with salt. Cook the pasta to just shy of al dente, 6 to 7 minutes. Reserve 1 cup of the pasta water, then strain the pasta and toss with the oil. Rinse out the Dutch oven.

Fill the Dutch oven with water, bring it to a boil over high heat and season with salt. Fill a large bowl with 3 parts water and 1 part ice.

Add the edamame to the boiling water and cook until just tender, 4 to 5 minutes.

Add the sugar snap peas, broccolini, asparagus and green peas to the boiling water. Cook for 1 to 1 ½ minutes, until just tender. Using a spider or slotted spoon, transfer all of the vegetables to the ice bath.

Strain the vegetables, transfer them to a sheet pan lined with paper towels and pat them dry.

Rinse out the Dutch oven, add the unsalted butter and melt it over low heat. Add the garlic and pine nuts. Cook, stirring frequently, being careful not to brown the butter, until fragrant and starting to brown, 2 to 3 minutes. Remove the pot from the heat and discard garlic cloves.

Add the cooked penne, blanched vegetables, crème fraîche, lemon zest, and lemon juice to the Dutch oven.

Increase the heat to medium-high and cook, tossing constantly, until the liquid reduces into a creamy sauce that coats the pasta, 2 to 3 minutes.

Stir in the Parmesan cheese, basil and parsley until the cheese is just melted. If needed, add a few tablespoons of pasta water to smooth the sauce. Remove the pot from the heat and season the pasta with salt and black pepper.

Divide the pasta between serving bowls and garnish with additional Parmesan and black pepper. Serve hot.