Smarter Living: Recipes

Photo: Rooey202/Flickr

Ingredients

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

Method

1. Bring a large pot of salted water to a strong boil. Add pasta and return to a boil.
2. Add peas, beans and asparagus. Bring back to a boil and cook until the pasta has softened but still has a bite—about 6 to 8 minutes more.
3. While cooking the pasta and vegetables, heat a large sauté pan over medium-high heat. Add the 1/4 cup olive oil, garlic and crushed red pepper flakes. Just when garlic starts to brown, add cream.
4. Drain cooked pasta and vegetables, reserving a little of the water (to thin the sauce, if needed). Add pasta and vegetables to the sauce.
5. Sprinkle in chopped mint and half of the cheese; toss to coat everything well.
6. Season with salt and pepper. If the sauce is too thick, add a little of the cooking water.
7. To serve, top with remaining cheese and a good splash of olive oil.

last revised 8/9/2011