Add an early spring crop to pasta
In this week’s edition of Cook This, Chef Shereen Pavlides makes delicious use of an early spring crop, asparagus.
SPRING ASPARAGUS FETTUCINE
1 bunch asparagus, trimmed (about 18 spears)
Kosher salt
Fresh finely ground black pepper
½ pound fettuccine
½ cup olive oil
4 garlic cloves, minced
Zest of 1 lemon and juice of 2 lemons (¼ cup)
¾ cup frozen sweet peas
Parmigiano-Reggiano cheese
3 tablespoons pine nuts, toasted
1/3 cup freshly sliced basil
Bring salted water to a rolling boil over high heat in a 6-quart pot.
Meanwhile, using a mandoline, slice each asparagus spear 1/8-inch thick, starting at the base, carefully pushing down on the spear as it slices (about 3 to 4 slices, each). (Note: If using a handheld mandoline, slice on No. 2.) Repeat with remaining spears. Fill a large bowl with salted, cold water and ice. Set aside.
Add asparagus to the boiling water and blanch until tender crisp, about 2 minutes. Using tongs, pull asparagus out and dunk into the ice water bath to stop the cooking and preserve the color. Once fully cooled, drain and set aside. Add fettuccine to the same boiling water and cook until al dente, stirring occasionally, 10 minutes. Drain pasta.
Heat a 12-inch frying pan over medium heat. Add oil. When oil is heated and shimmers, add garlic and sauté until fragrant, 45 seconds. Deglaze with lemon juice until reduced by half and flavor is concentrated, 1 to 2 minutes. Reduce heat to low.
Toss the pasta, asparagus and peas into the frying pan with the oil. Season with 1½ teaspoons salt and seven turns of the pepper mill. Keep tossing until the peas are thawed and the asparagus is warmed through, about 2 minutes. Remove from heat. Using the mandoline (1/8-inch thick) or a vegetable peeler, shave parmigiano cheese over top. Garnish with pine nuts, lemon zest and fresh basil.
Makes 6 servings.