pasta primaverli

Nothing makes me happier than Saturday morning strolls at San Diego's Little Italy Mercato  -- especially in the spring when stalls are filled with vibrantly colored vegetables

(and when I luck out by snagging the only available squash blossoms)

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Ingredients (serves 1-2)

• 1 TBSP Butter
  
  
• 2 TBS Olive Oil
  
  
• 8.5 Ounce Fresh Shelled Peas (or canned)
  
  
• ​2 baby zucchini (peeled into thin strips)
  
  
• 1 Bunch Asparagus (trimmed and cut diagonally)
  
  
• 1 Cup Dry White Wine
  
  
• 2 Servings Broad Noodle (think, bavette, linguine, fettucine, tagliatelle, etc.)
  
  
• 1/2 Cup Parmigiano Reggiano Cheese (grated)
  
  
• 2-3 Squash Blossoms (trimmed and cut into strips)
  ​
• Salt/Pepper

Instructions

1. *To retain color when cooking, blanch peas, zucchini strips, and aspargus in boiling water. Remove and briefly soak in an ice bath. Remove from ice, cover, and keep in fridge until ready
   
   
2. Melt butter with half of olive oil in a large frying pan over medium heat
   
   
3. Add peas, zucchini strips, and asparagus and cook for 1-2 minutes--tossing regularly. Season with salt/pepper
   
   
4. ​Add wine and bring to a boil. Lower heat to low-medium and simmer for 20-25 minutes (until wine has evaporated off)
   
   
5. Meanwhile, bring water in a sauce pan to boil. Once boiling, add a generous amount of salt. Cook the noodles until al-dente. Before draining the pasta, transfer around 1 cup of the pasta water to a separate container and set aside
   
   
6. Transfer noodles to the vegetable mixture. Mix in some of the parimigiano and toss while gradually adding the retained pasta water. Continue gradually adding parmigiano & water until a creamy mixture is formed
   
   
7. Plate servings and garnish with freshly grated parmigiano. Top with squash blossom trimmings
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8. Buon appetito!

*Disclosure: I did not blanch my veggies but wish I had!

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recipe adapted from Il Cucchiaio d'Argento​