Eclectic Soup

Recipe

Spring Vegetable Pasta with Pistachios

single recipe cover
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

Cook pasta according to package directions, adding peas during the last 2 minutes. Drain pasta and peas, reserving 1 cup of the cooking water. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and zucchini and cook, stirring occasionally, until just tender (about 5 minutes). Add the garlic and stir constantly for one minute. Add salt, pepper, pasta, peas, reserved cooking water and remaining 1/4 cup olive oil. Bring to a simmer and cook, stirring, until sauce thickens and coats pasta (about 2 minutes). Remove from heat and stir in lemon juice. Toss with cheese, pistachios, and lemon zest. Top with basil.

Categories
Pasta × Salad

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