Spring Vegetable Pasta With Pistachios
This spring dish has a creamy, restaurant-worthy sauce. While there are a lot of vegetables involved—a whole bunch of asparagus as well as chopped zucchini, this hearty dish will also satisfy your inner carb monster.
Ingredients
12 ounces campanelle or other short pasta
1¼ cups fresh or frozen peas
¼ cup plus 1 Tbsp. olive oil, divided
1 bunch asparagus, trimmed and cut into 2-in. pieces
1 medium zucchini, chopped
1 clove garlic, thinly sliced
1 teaspoon kosher salt
¾ teaspoon black pepper
1 tablespoon lemon zest plus 1 Tbsp. fresh juice (from 1 lemon)
1 ounce Parmesan cheese, shaved (about ½ cup)
¼ cup chopped toasted pistachios
Torn fresh basil leaves, for serving
Steps
- Cook pasta according to package directions, adding peas during the last 2 minutes. Drain pasta and peas, reserving 1 cup cooking water.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add asparagus and zucchini and cook, stirring occasionally, until just tender, about 5 minutes. Add garlic and cook, stirring constantly, for 1 minute. Add salt, pepper, pasta, peas, reserved cooking water, and remaining ¼ cup oil. Bring to a simmer and cook, stirring, until sauce thickens and coats pasta, about 2 minutes. Remove from heat and stir in lemon juice. Toss with cheese, pistachios, and lemon zest. Top with basil.
Recipe and photo from www.realsimple.com/food-recipes/browse-all-recipes/vegetable-pasta-with-pistachios-recipe
