Eclectic Soup
Just a Few Folks Sharing an Adventure in Food
Recipe
Spring Vegetable Pasta with Pistachios
Ingredients
- 12 oz. short pasta such as campanelle or orecchiette
- 1 1/4 cups frozen peas
- 1/4 cup plus 1 Tbsp. olive oil
- divided
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1 medium zucchini
- sliced into half moons
- 1 clove garlic
- minced
- 1 tsp. kosher salt
- 3/4 tsp. black pepper
- 1 Tbsp. lemon zest plus 1 Tbsp. fresh lemon juice
- 1 oz. grated Parmesan cheese
- about 1/4 cup
- 1/4 cup chopped pistachios
- Torn fresh basil leaves for serving
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