springtime veggie pasta

It is finally time to start being able to purchase produce and have it taste like nature intended. As far as food is concerned, Spring may be our favorite season (although, we probably say that about every season). The flavors are so amazing, but are unfortunately, also quick to pass. So, we take full advantage while they are available. So much so in fact, that it is entirely possible that we will make ourselves sick of all these wonderful ingredients until our 1 month window of opportunity next year.

This is a super simple dish combining some of our favorites from this time of year. We originally intended on adding one more springtime element into this recipe. This dish was also going to include morel mushrooms. However, we have not spent any time foraging, and we really thought perhaps spending $40 on a mid-week pasta dinner was a tad excessive. So, we went with what we had. If you have them available, we highly recommend adding them to the recipe. If like us, you are also broke and lazy, it's perfect the way it is.

springtime veggie pasta

  • 1 1/2 teaspoon grapeseed oil
  • 1 shallot, minced
  • 1 tablespoon tarragon, minced + more for garnish
  • 1/2 cup white wine
  • 2 tablespoons butter
  • salt tt
  • pepper tt
  • 1 1/2 cups fresh or frozen peas, blanched
  • 2 1/2 cups fresh asparagus, blanched and cut into thirds
  • 2 oz shaved parmesan
  • 8 oz cooked thick spaghetti
  • poached or fried eggs for serving **yes! this really is necessary!
 In a medium saute pan, heat oil over medium heat.  Add shallot and cook until softened, about 1-2 minutes.  Add wine and tarragon and reduce heat to low. Continue to cook over low heat until wine is reduced to a few tablespoons. Whisk in butter and season to taste.  Add peas, and asparagus and cook over low heat for a minute.

Divide pasta between bowls and top with sauce, veggies, parmesan and egg and more tarragon. Enjoy!

"asparagus", "pasta", "peas", "springtime veggie pasta", "vegetarian"Bird and Cleaver