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Penne alla Primavera




Source of Recipe


BEATLENEST RECIPE


List of Ingredients




1/4 cup plus 2 tablespoons extra virgin olive oil, divided
3 cloves garlic, thinly sliced
2 medium carrots, halved lengthwise and sliced 1/4" thick
4 ounces morels, halved if large or cremini mushrooms, thinly sliced
8 ounces asparagus, trimmed and sliced diagonally 1/4" thick, tips reserved

separately

1 cup peas, fresh or frozen
1 cup fava beans or lima beans, fresh or frozen

4 scallions, white part only, thinly sliced

3/4 teaspoon Maldon or other flaky sea salt

1/4 teaspoon coarsely ground pepper or more to taste

3 tablespoons kosher salt
1 pound penne pasta preferably whole wheat
1/3 cup coarsely chopped flat leaf parsley
1/3 cup coarsely chopped fresh basil
1/3 cup coarsely chopped fresh mint
1/2 cup freshly grated parmigiano reggiano cheese



Recipe



Heat 1/4 cup oil in a large pot over medium high heat until hot. Add garlic and cook, stirring until barely golden, about 30 seconds. Add carrots; reduce heat to medium and cook stirring occasionally until beginning to soften 3-4 minutes. Add mushrooms and cook stirring occasionally, until beginning to soften 2-3 minutes. Add sliced asparagus stalks and cook for 2 minutes then add the asparagus tips, peas, beans and scallions. Season with sea salt and pepper. Cook stirring until all the vegetables are just tender about 2 minutes more. Remove from the heat. Meanwhile bring 6 quarts of water to a boil in another large pot. Add kosher salt and pasta; cook until just tender 10-12 minutes r according to package directions. Drain, reserving 1/2 cup of the cooking water. Add the pasta and 1/4 cup of the reserved cooking water to the vegetables, stirring and tossing over medium heat to mix well. Cover, reduce heat to low and allow to steam together for 2 minutes. Stir in the remaining 2 tablespoons olive oil and a splash or two more of the reserved cooking water if necessary to loosen the sauce. Stir in the parsley, basil and mint. Serve with parmigiano. Make ahead tip: Cover and refrigerate for up to 6 hours; serve cold or at room temperature.