This is all about enjoying fresh spring veggies! Don’t be shy about tasting and checking texture as you go, that’s how you’ll know when to add the next ingredients.
Ingredients
- 1 lb pasta – Conchiglie, Farfalle, Fusilli…fun shapes!
- 1 leek – white and light green part, cut into thin half moons
- 4 – 6 cloves garlic, minced
- ¼ lb sugar snap peas, de-stringed and cut into ½ inch pieces
- ¾ lb asparagus, woody ends removed, cut thinly on the bias
- ¼ lb zucchini – one small, diced
- ¼ lb oyster mushrooms, pulled apart into strands and strands cut in half
- 3 Tbsp fresh mint chiffonade, plus mint sprigs for garnish
- Zest and juice from 1 lemon
- ¼ – ½ cup dry white wine, like pinot grigio or sauvignon blanc
- 4 Tbsp olive oil, divided
- 4 Tsp butter – cubed small
- ½ cup shredded Parmesan, plus shaved curls for garnish
- Salt and pepper to taste
Directions
- Cook pasta according to package directions, toss with 2 Tbsp olive oil once drained to prevent sticking.
- In a large sauté pan over medium heat, add olive oil and half the butter. Once warmed, stir in leeks and cook for 3-4 minutes until starting to soften. Add garlic and cook two minutes more.
- Add diced zucchini and cook until edges are softening, about 4-5 minutes. Add asparagus, white wine, lemon juice and zest. Stir well, turn heat down a little and put a lid on so everything steams a little. Cook another 2-3 minutes. Add a little salt and pepper.
- Remove lid, gently stir in sugar snap peas and oyster mushroom. After about two minutes, add rest of butter and shredded Parmesan. Once liquid has thickened and peas/shrooms are cooked to your liking, add in pasta and 2 Tbsp mint chiffonade. Adjust salt and pepper.
- Divide into servings and top with rest of mint chiffonade, curls of Parmesan that you shave with a veggie peeler from a chunk of cheese and mint sprigs.