Recipe of the Month

Spring Vegetable Pappardelle

(Hugo Matheson, The Kitchen Café, Boulder)

• 1 packet pappardelle
• 1 c freshly shelled English peas
• 1 c freshly shelled fava beans
• 1 c tender asparagus, chopped into 1/2-inch sticks
• 1/4 c extra-virgin olive oil
• 2 cloves fresh garlic, sliced
• pinch of crushed red pepper flakes
• 1/2 c heavy cream
• 10 fresh mint leaves, chopped
• 1 c freshly grated Parmesan or pecorino cheese
• salt and pepper

Bring a large pot of salted water to a strong boil. Add pasta and return to a boil.

Add peas, beans and asparagus. Bring back to a boil and cook until the pasta still has a bite -- about 6 to 8 minutes more.

While cooking the pasta and vegetables, heat a large sauté pan to medium-high. Add olive oil, garlic and crushed red pepper flakes. Just when garlic starts to brown, add cream.

Drain cooked pasta and vegetables, keeping a little of the water (to thin the sauce, if needed). Add pasta and vegetables to the sauce.

Sprinkle in chopped mint and half of the cheese; toss to coat everything well.

Season with salt and pepper. If the sauce is too thick, add a little of the cooking water.

To serve, top with remaining cheese and a good glug of olive oil.