Pasta Primavera with Peas, Asparagus and Kale

Name: Pasta Primavera with Peas, Asparagus and Kale
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: Kosher salt; 8 ounces penne; 8 ounces snap peas, trimmed and halved crosswise; 1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces; 1 small bunch kale (preferably Tuscan kale), stems removed and leaves roughly chopped; 1/3 cup extra-virgin olive oil, plus more for drizzling; 1 large bunch fresh chives, chopped; Grated zest of 1 lemon; 1 tablespoon lemon juice; Freshly ground pepper; 1 tablespoon chopped fresh tarragon; 1/4 cup coarsely grated pecorino romano or parmesan cheese

3 steps

Prep:10minCook:15min

Updated at: Thu, 17 Aug 2023 00:02:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories482.4 kcal (24%)

Total Fat22.7 g (32%)

Carbs56.8 g (22%)

Sugars6.8 g (8%)

Protein15.6 g (31%)

Sodium307.2 mg (15%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

kosher salt

8 ouncespenne

8 ouncessnap peas

trimmed and halved crosswise

1 bunchasparagus

thin, trimmed and cut into 1 1/2-inch pieces

1 bunchkale

small, preferably Tuscan kale, stems removed and leaves roughly chopped

⅓ cupextra-virgin olive oil

plus more for drizzling

1 bunchfresh chives

chopped

1grated zest of lemon

1 tablespoonlemon juice

freshly ground pepper

1 tablespoonfresh tarragon

chopped

¼ cuppecorino romano cheese

coarsely grated, or parmesan

Instructions

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.

Step 2

Meanwhile, combine the olive oil, all but 2 tablespoons of chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.

Step 3

Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.