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Lemony Pasta with Spring Vegetables and Greens
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
12 ounces farro spaghetti, lemon spaghetti or thin spaghetti
2 tablespoons olive oil
4 spring onions or 2 leeks, both whites and light greens, very thinly sliced on bias or chopped
1 bulb spring garlic or 2 large cloves, thinly sliced
1/2 pound thin asparagus, thinly sliced on bias
2 spring fennel or 1 small bulb, quartered and cored and thinly sliced
Salt and pepper
1 cup fresh peas or fresh shelled fava beans
1 escarole, chopped or 2 to 3 heads gem Romaine lettuce
EVOO – Extra Virgin Olive Oil, for drizzling
A handful Pecorino cheese, to serve
Bring a large pot of water to a boil for the pasta. Once boiling, add salt and pasta, and cook to al dente.
While the pasta cooks, heat a large skillet over medium to medium-high heat with olive oil, 2 turns of pan. Add onions or leeks, garlic, asparagus and fennel, and sauté 3 minutes. Add peas or shelled fava to the vegetables and wilt in greens. Add lemon zest and juice then reduce heat to lowest setting.
Reserve 1/2 mug of starchy pasta water then drain the pasta. Add pasta to skillet with sauce and vegetables and toss with reserved cooking water, a drizzle of EVOO and the Pecorino. Adjust seasoning and serve.