spring day asparagus pasta

Name: Spring Day Asparagus Pasta
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 cup(s) vegetable (or chicken) stock; 8 ounce(s) fresh mushrooms, quartered; 12 ounce(s) bowtie pasta; 2 pound(s) asparagus, trimmed, chopped into 1-inch pieces with tips left whole; 1 cup(s) peas; 1 cup(s) fresh cooking greens (e.g., spinach, chard, dandelion), stems removed; 2 tablespoon(s) olive oil; 10 ounce(s) smoked ham, such as black forest, diced (optional); 1 large leek (white and pale green parts) or sweet onion, chopped; 2 to 4 clove(s) garlic, diced; 1/2 cup(s) lemon crema ( recipe below); 2 tablespoon(s) coarse brown mustard; - sea salt and freshly ground pepper, to taste; 1/4 cup(s) chives, chopped / garnish; LEMON CREMA; 2 cup(s) cream; 1/4 cup(s) buttermilk; 1 dash(es) sea salt; - zest and juice of 1 lemon; - wist freshly ground white pepper

(3 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This dish is supereasy to prepare, and the star ingredients can easily morph to match the fresh foods in your fridge. This easy pasta dish takes advantage of the spring season's finest offerings. Adapted from: Mother Earth News

(3 ratings)

yield 4 / 6

prep time 20 Min

cook time 30 Min

method Stove Top

Ingredients For spring day asparagus pasta

2 c

vegetable (or chicken) stock
8 oz

fresh mushrooms, quartered
12 oz

bowtie pasta
2 lb

asparagus, trimmed, chopped into 1-inch pieces with tips left whole
1 c

peas
1 c

fresh cooking greens (e.g., spinach, chard, dandelion), stems removed
2 Tbsp

olive oil
10 oz

smoked ham, such as black forest, diced (optional)
1 lg

leek (white and pale green parts) or sweet onion, chopped
2 to 4 clove

garlic, diced
1/2 c

lemon crema ( recipe below)
2 Tbsp

coarse brown mustard
sea salt and freshly ground pepper, to taste
1/4 c

chives, chopped / garnish
LEMON CREMA
2 c

cream
1/4 c

buttermilk
1 dash

sea salt
zest and juice of 1 lemon
wist freshly ground white pepper

How To Make spring day asparagus pasta

1
Bring stock and mushrooms to a boil. Remove from heat and let steep. Add pasta to boiling water, and cook for 7 minutes. Add asparagus, peas and greens, and cook 3 minutes more, or until pasta is al dente. Drain the liquid and return the pasta and veggies to the pot with 1/2 tablespoon olive oil to keep the pasta from sticking.

2
Heat remaining oil in a deep skillet, then sauté ham (if using), leek and garlic over medium heat for a few minutes. Stir in the crema, mustard, stock and mushrooms, and cook over medium heat for a couple minutes. Toss with pasta mixture, season with salt and pepper, sprinkle with chives, and serve immediately.
3
Lemon Crema: Heat cream to about 90 degrees, then remove from heat and stir in buttermilk. Cover and allow it to sit at room temperature for 12 to 24 hours, until thickened. Whisk in the lemon juice and zest, season with salt and pepper, and refrigerate.
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