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Farfalle with Asparagus, Peas, and Herbs

This dish is perfect dinner to celebrate the arrival of spring. Look for firm, crisp stalkswith tight, fully closed budding tips. Most grocers have asparagus, but the freshest asparagus comes from the farmer's market, picked at the peak of freshness.

Farfalle with Asparagus, Peas, and Herbs

In a large pot, bring 5 qts of lightly salted water to a boil. Add the asparagus to the boiling water and cook until crisp tender, about 3-5 minutes. Using a stainless steel strainer, scoop the asparagus to an ice water bath to stop the cooking process. Add the peas to the boiling water and cook for 1 minute. Strain and add to the asparagus. Drain the asparagus and peas in a colander. Set aside. Reserve the water in the pot and return to a boil. Add the farfalle and cook al dente, reserving 1 cup of the cooking liquid before you drain the pasta.

While the farfalle is cooking, in a large skillet over medium heat, heat the olive oil, then add the leeks and sauté until translucent, about 5-7 minutes. Stir in the spinach, season with salt and pepper and sauté until the spinach is wilted, about 2 minutes. Add the asparagus and peas, then stir in the cashew cream and warm until hot, about 1 minute. Taste and adjust the seasonings. Add the drained farfalle to the skillet and bring the heat to high. Add a bit of the cooking water at a time, stirring constantly, until the farfalle has finished cooking and a creamy sauce is made. Add the mint and parsley. Serve warm with lemon parmesan.

To make Cashew Cream – Blend 1 cup raw cashew pieces and 1 cup of water in a high-speed blender. Blend on high for 2-3 minutes. Add a little extra water one tbsp at a time if you’re having trouble getting the cashews silky smooth. Measure out 1/2 cup for this recipe and transfer the remaining cashew cream to a lidded jar. Keep refrigerated for up to 4 days or freeze.

To make Lemon Almond Parmesan – Place ingredients in a small jar. Mix until combined. Store in a jar in the freezer for up to 3 months.

Serves 4

FARFALLE

  • 1 lb asparagus, trimmed and cut into 1” pieces
  • 1 cup fresh shelled peas
  • 3 tbsp extra virgin olive oil
  • 1 large leek, white and pale green part only, washed well and thinly sliced
  • 4 cloves garlic, minced
  • 6 oz baby spinach, coarsely chopped
  • 1⁄2 cup cashew cream, recipe follows
  • 2 tbsp fresh mint, julienned
  • 1⁄4 cup fresh parsley, chopped
  • 1 lb farfalle

LEMON ALMOND PARMESAN

  • 1 cup blanched almond meal
  • ¼ cup nutrional yeast
  • 2 tsp freshly grated lemon zest
  • 1 tsp sea salt