It might look like a laundry list of ingredients, BUT this pasta dish comes together quickly and easily with mise-en-place (that’s kitchen-speak for “everything in its place”).
This classic ode to spring can be on your table in a flash if you ensure to pre-measure and prep all your ingredients, and have the pot of water simmering for the noodles. You’ll be rewarded with a creamy, lemony sauce and bright, fresh spring vegetables that provide a welcome snap against the soft noodles. The herbs and toasty pine nuts are a must here as they bring a cohesiveness to the dish and elevate it to something ethereal.
Make sure to serve this piping hot with lots of fresh grated cheese at the table- as we’ve said before, pasta waits for no one! A pinch of hot pepper flakes would be lovely as well, if you enjoy the heat like we do.
- 2 tablespoons extra virgin olive oil
- 1 medium shallot chopped
- 12 ounces grape or cherry tomatoes large ones halved
- 3 cloves garlic chopped
- 1 tablespoon balsamic vinegar
- 2 tablespoons water
- 1 tablespoon butter
- ¾ pound asparagus tough ends snapped off and cut into 2-inch pieces
- ¼ pound snap peas
- ¾ cup frozen green peas
- ¼ cup pine nuts lightly toasted
- ¼ cup basil chopped
- ¼ cup Italian parsley chopped
- 1/3 cup heavy cream
- Zest from 1 lemon
- 2 ounces grated parmigiano-reggiano plus more for passing at the table
- 16 ounces fresh or dried fettucine
- Kosher salt
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Bring a large pot of water to a boil and season liberally with kosher salt. Keep at a simmer until ready to cook the pasta.
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In a very large saute pan, preferably with a lid*, warm the olive oil. Add the tomatoes and ¼ teaspoon kosher salt. Cook over high heat until they start to take on a bit of char and are splattering, about 4 minutes. Stir in the garlic and before the garlic starts to take on color (about 20 seconds later), add the vinegar and the water. Cover the pan and cook for 3-4 more minutes. Remove the cover and if there is a lot of liquid, let it continue to cook until reduced by about half. Use a heat proof rubber spatula to scrape the tomatoes in a bowl and set aside, covered, to keep warm.
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In the same pan, without cleaning it, add the butter over medium-low heat. Add the shallots and ½ teaspoon salt and saute for 2-3 minutes. Add asparagus and the snap peas, and cook for 2 minutes. Turn the heat to the lowest setting and let sit while the pasta cooks.
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Bring the water for the pasta to a full rolling boil. Add the pasta and cook until al dente (it will continue to cook in the saute pan so make sure to cook it 1-2 minutes shy of being totally done). Using tongs, scoop the pasta out and add it to the pan with the asparagus and peas, and add in ½ cup of the pasta water. Keep the pasta water in the pot on the stove in case you need it to thin out the pasta at the end.
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Increase the heat to medium and add the peas, cream, lemon zest,** pine nuts, basil and parsley to the pasta in the pan. Simmer for a minute or two, tasting for seasoning. Add salt if needed. If the pasta seems too thick, add a little pasta water and stir it until it creates a nice, creamy sauce.
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Off the heat, stir in the cheese. Place the pasta in a large serving bowl, or onto individual plates, and top with the tomato mixture. Serve warm with more cheese and crushed red pepper flakes.
*If you don’t have a large enough saute pan with a lid, you can use a stockpot or dutch oven.
**When measuring the cream, use a small pyrex measuring cup, and zest the lemon right into the cream.
Try with Klein Constantia Sauvignon Blanc ’16.
