Sunday, April 12, 2009

Spring Spaghetti

Spring has finally sprung! This dish is the perfect reminder that long, warm and sunny days are here. This is one of my all time favorites because it is so light and fresh.

  • Olive oil
  • 4 servings of dry spaghetti
  • 1 leek, sliced
  • 1 clove garlic, crushed
  • 1 bunch asparagus, cut into 1-2 inch pieces
  • 1.5 cups frozen or fresh peas
  • Salt
  • Pepper
  • Parmesan
How to:
  1. Bring a large stock pot filled with salted water to a boil. When the water reaches a rolling boil add the dry spaghetti
  2. Heat a 12 inch skillet and coat with olive oil. Add the leeks and saute until translucent, about 10 minutes
  3. Add the garlic, asparagus and 1 ladle of the pasta water to the skillet. Cook about 2 minutes on medium-low heat. Add the peas and stir. Salt and pepper to taste. Turn off the heat.
  4. Using tongs, add the pasta to the skillet and stir until the vegetables and pasta are mixed well.
  5. Garnish with olive oil and grated Parmesan cheese (optional)
It's very important not to overcook the vegetables. Be sure that the vegetables remain bright green and have a snap to them, it adds to the freshness of the dish. Enjoy!