This is a variation on Martha Stewart's One-Pan Pasta, tailored for spring vegetables rather than cherry tomatoes. The portions are reduced to serve 2 rather than 4. This recipe substitutes fresh asparagus, peas, and leeks for the tomatoes and onions from the original, and replaces some of the acid with white wine. Stirring in cheese at the end adds a creamy texture and flavor. Lemon zest and/or shaved cured egg yolks add additional spring color and flavor. —Holly
What You'll Need
leeks, white and pale green parts only, thinly sliced into half-moons
asparagus, cut into 1-inch pieces
fresh or frozen peas
cloves of garlic, thinly sliced
sprigs basil, plus torn leaves for garnish
extra-virgin olive oil, plus more for serving
freshly ground black pepper
2 1/2 cups
dry white wine
freshly grated Parmesan cheese, plus more for serving
freshly grated cured egg yolk, for serving (optional)
lemon zest, for serving (optional)
fresh chive blossoms, for serving (optional)
Combine pasta, leeks, asparagus, peas, garlic, basil, oil, salt and pepper to taste, water, and white wine in a large straight-sided skillet (the pasta should lay flat).
Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water had nearly evaporated, about 9 minutes. Add more water or white wine as needed if pasta is not cooked enough to your liking.
When pasta is cooked, remove from heat, and stir in Parmesan cheese until just melted.
Season to taste with salt and pepper, and garnish with basil, olive oil, chive blossoms, cured egg yolk, lemon zest, and/or additional cheese as desired. Divide among 2 bowls or serve straight from the pan.