Springtime Pasta Recipe
Springtime Pasta

by Megan Gordonn

Spring is here, and as more greens and other vegetables become available it's time for cooks to improvise, using them to create bright, beautiful main dishes.

At a cafe recently I had a really simple pasta dish with a bit of cream, Parmesan, toasted pine nuts and prosciutto. It was satisfying yet light, with a little bit of saltiness from the prosciutto and Parmesan and toastiness from the pine nuts. Later that week, I decided to experiment and make the dish in my own kitchen, but I wanted desperately to work in some color -- some fresh vegetables.

So I ended up adding arugula for a little zip and frozen peas (although I would have loved to add fresh peas had they been available). I used fettuccine because it's such a nice sturdy noodle that holds its own with the addition of heavy cream, and also helps the delicate arugula soften as the dish comes together.

The result is a light spring pasta that makes a satisfying lunch or a light dinner and will allow you to daydream, if just for a while, about the sunnier days to come.

Springtime Pasta Recipe

I happen to live alone and make a small batch of this pasta that's perfect for two (or one, with leftovers). For a family of four, simply double the recipe below. Adding the hot pasta on top of the arugula is critical, as it helps in wilting and softening the greens.

Serves 2

3/4 cups arugula

1/4 pound fettuccine

1/3 cup pine nuts, toasted

1/4 cup heavy cream, warmed

1/4 cup freshly cooked peas

2 tablespoons unsalted butter, softened

1/4 cup freshly grated Parmesan cheese

1/4 cup shredded prosciutto

Kosher salt and freshly ground pepper

Lay the arugula on the bottom of a medium-sized serving dish.

Place the fettuccine in a boiling pot of water and cook until al dente. Meanwhile, toast pine nuts, warm heavy cream in a small saucepan, and cook peas.

When pasta is cooked, drain in a colander and then mound on top of the arugula. Immediately add the warm heavy cream, butter and Parmesan. Stir quickly to combine and wilt the arugula leaves.

Add the peas, pine nuts and prosciutto, and toss until well mixed. Season with kosher salt and freshly ground pepper. Serve while piping hot.

 

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