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Spring Vegetable Ragout with Fresh Pasta

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Serves 4

This quick pasta is spring incarnate: fresh baby vegetables and their tender shoots, delicate pasta, and a light, brothy sauce.

  • Kosher salt
  • 3/4 lb. fresh pasta sheets
  • 1 small clove garlic, minced
  • Freshly ground black pepper
  • 3 cups mixed spring vegetables (such as medium-thick asparagus, baby carrots, baby turnips, spring onions, and sugar snap peas), trimmed and cut into 1- to 3-inch long by 1/2- to 3/4-inch-wide pieces 
  • 1/2 cup shelled peas or peeled fava beans
  • 1/3 cup loosely packed pea shoots or watercress sprigs; more for garnish
  • 1/4 cup loosely packed chopped mixed fresh herbs, such as basil, chervil, mint, parsley, and/or tarragon; more for garnish
  • 4 Tbs. cold unsalted butter, cut into 1/2-inch pieces
  • 1-1/2 tsp. freshly grated lemon zest
  • Freshly grated Parmigiano-Reggiano for garnish (optional)
Tip:
To peel fava beans, shuck them and cook them in boiling salted water until tender, 1 to 2 minutes, then rinse them with cold water and peel off the skin.

Bring a large pot of well-salted water to a boil. With a pizza cutter or chef’s knife, cut the pasta sheets into rustic strips about 1/2 inch wide.

In a 10- to 11-inch straight-sided sauté pan, bring 2-1/2 cups water, the garlic, 1 tsp. salt, and 1/4 tsp. pepper to a simmer over high heat. Add the mixed vegetables and simmer briskly, adjusting the heat as necessary, until just crisp-tender, 3 to 4 minutes. With a slotted spoon, transfer to a large plate. If using peas, simmer them until barely tender, about 2 minutes, and transfer to the plate with the slotted spoon. (If using favas, skip this step.) Raise the heat to high and boil the liquid until reduced to 1 cup, 3 to 4 minutes.

Meanwhile, cook the pasta in the boiling water until barely al dente, 2 to 4 minutes. Drain.

Add the cooked pasta, vegetables, favas (if using), pea shoots or watercress, herbs, butter, and lemon zest to the broth. Toss over medium-high heat until the butter is melted, about 1 minute.

Season to taste with salt and pepper. Serve garnished with pea shoots or watercress, fresh herbs, and Parmigiano (if using).

Serving Suggestions

Serve the pasta with Garlic-Parmesan Bread.

nutrition information (per serving):
Calories (kcal): 390; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 8; Protein (g): 12; Monounsaturated Fat (g): 3; Carbohydrates (g): 55; Polyunsaturated Fat (g): 1.5; Sodium (mg): 460; Cholesterol (mg): 95; Fiber (g): 6;

Photo: Scott Phillips

Very Good! I made the ragout with half the butter and served it with grilled salmon instead of the pasta. It was excellent and healthy!

Outstanding side dish although I did forget the lemon zest. Can't wait to try it again when fresh peas are available - Yum

I made this the day I got the magazine...It's FANTASTIC!!!!! Even without the herbs (didn't have), and lemon zest (I forgot!) Also I didn't have fresh pasta...just used whole grain angel hair. A keeper! Thank you sooo much!!

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