The perfect pasta salad for spring! Quickly blanch the vegetables in salted boiling water for 1 minute, then shock them in ice water for 1 minute. The vegetables will be crisp and keep their beautiful color.
1 teaspoon olive oil
2 tablespoons butter, divided
1 bunch green onions, chopped
1 pound asparagus, blanched and cut into 1-inch pieces
1 cup baby carrots, blanched and sliced
1 cup sugar snap peas, blanched and strings removed
1 cup frozen or fresh sweet peas, blanched
2 teaspoons lemon pepper
½ cup cream
1 pound bow-tie, cooked and drained
¼ cup fresh mint, chopped
¼ cup fresh chives, chopped
1 cup fresh Parmesan cheese, grated, divided
Zest of 1 lemon
Kosher salt and freshly ground black pepper
For garnish: Fresh mint leaves, fresh chives, and edible flowers
Heat olive oil and 1 tablespoon of butter in a large sauté pan over medium heat. Add onions, asparagus, carrots, sugar snap peas, sweet peas, and lemon pepper. Sauté vegetables for 5 to 6 minutes, stirring occasionally with a wooden spoon, scraping bottom of pan as you stir. Add cream and stir for a minute more. Lower heat and add cooked pasta, mint, chives, half of Parmesan cheese, lemon zest, and remaining 1 tablespoon of butter. Season with salt and pepper, and toss well to combine. Serve warm and garnish with remaining cheese, mint leaves, chives, and edible flowers.
Yield: 4-6 servings
