Debonaire Spring Pasta

By • April 10, 2011 • 0 Comments

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Author Notes: This is a combination of my favorite springtime vegetables with bowtie pasta.Louisa

Makes a lot

  • 1 pound Bowtie pasta
  • 2 bunches asparagus, trimmed and sliced into 2" pieces
  • 1/2 + pounds sliced mushrooms
  • 1/2 pound fresh blanched English peas (or frozen)
  • Zest from a lemon
  • parmesan cheese
  • Butter
  1. Saute the asparagus and mushrooms in butter while water boils for pasta.
  2. Cook and drain pasta, saving some pasta water.
  3. Add pasta and peas to asparagus and mushrooms.
  4. Toss with lemon zest and freshly grated parmesan. Salt and pepper to taste. Add some pasta water if you like.
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Tags: fresh, leftovers

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