Lemony Linguine With Spring Vegetables Recipes

CREAMY MUSTARD LEMON PASTA WITH SPRING VEGETABLES, HERBS AND TOASTED HAZELNUTS

Steps:

• In a small saucepan, combine the cream, lemon zest and pepper, stirring to combine. Leave to infuse while you prepare the vegetables.
• In a medium sized pot, combine the lemon juice for the vegetables with 2 or 3 cups of water. We're blanching the vegtables in the lemony water to give them some brightness and a lemon hit, so don't add too much water to pot or you'll dilute the lemon. Blanch the beans first, followed by the broccoli and peas. I like to leave them for a couple of minutes so they're a little cooked but still green and crunchy. You can cook them as long as you prefer, keeping in mind they won't get cooked again.
• As you blanch the vegetables, remove them from the water with a slotted spoon, and set aside in a bowl or sieve. You can refresh them in some cold water to stop the cooking, if you fancy. I don't bother.
• Once all the vegetables are blanched, fill the pot with enough water to cook the pasta. The lemon water should still be in the pot. Add a generous amount of salt, and allow the water to come to the boil before cooking your pasta as per packet instructions. Remember to save some pasta water from near the end of the pasta cooking process - we will use it to thin the sauce.
• While the pasta is cooking, place the cream mixture on a low heat. Allow it to cook and infuse the lemon for a few minutes before adding the mustard. Keep it on a very low heat.
• Once the pasta is cooked, drain it (again, remember that pasta water!) and place it into a large mixing bowl, or even back in the pot.
• Turn the heat off on the cream mixture. Add the grated parmesan to the creamy sauce, big spoonfuls at a time. Stir the last spoonful before moving onto the next - this ensures the cheese melts into the sauce, and you don't end up with any lumps of cheese.
• Once all of the parmesan has been stirred into the sauce, adjust it for seasoning. You might not need to add extra salt, but keep in mind that this small quantity of sauce covers 6 large servings of pasta. I generally add 1 teaspoon of sea salt flakes.
• Pour the sauce over the pasta, and use tongs to quickly distribute it evenly across the pasta. Use the remaining pasta water to thin the sauce out to your desired consistency. Use a splash at a time, because you can't take it back once you've overdone it. I generally add about 1/2 - 1 cup, because the pasta does suck a lot of liquid up as it cools.
• Top the pasta with the blanched green vegetables, herbs and toasted hazelnuts. Season with generous freshly cracked black pepper, and any other fresh veg you fancy (rocket, radicchio, spinach or some sort of salad green would all be lovely)

LEMONY LINGUINE WITH SPRING VEGETABLES

Steps:

• Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.
• Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.
• Remove from heat and stir in 1/4 cup cheese, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup cheese.

LINGUINE WITH SPRING VEGETABLES

Steps:

• Cook linguine according to directions. Before draining pasta, reserve a 1/4 cup of water pasta cooked in.In large non stick saute pan, heat 1 TB of olive oil. Add zucchini rounds, in batches, and cook both sides until lightly browned. Remove from pan. Add garlic and pepper strips and cook for 1-2 minutes. Add asparagus and continue to cook for 2-3 more minutes, adding salt and pepper to the vegetables to taste. Add back in zucchini, as well as drained pasta and 1/4 cup of pasta water. Gently toss pasta with vegetables and 3-4 tablespoons of olive oil. Squeeze lemon over pasta and vegetables, if using. Serve with freshly grated Parmesan cheese.

LINGUINE WITH SPRING VEGETABLES

Steps:

• In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
• In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

SPRING VEGETABLE TAGLIATELLE WITH LEMON & CHIVE SAUCE

Steps:

• Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final 5 mins of the cooking time.
• Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.
• Drain the pasta and veg, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well. Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.

SPRING VEGETABLE BASIL PASTA

Steps:

• Bring a large pot of water to boil.
• Place olive oil in a large saute pan over medium heat. Add onion and pepper and cook for about 10 minutes, until onion is translucent. Add garlic and cook for another 3 minutes then add the asparagus and cook for about 6-8 minutes, until softened.
• Place Cappello's pasta in the pot for 90 seconds then drain.
• Add lemon juice and zest along with the butter and olive oil. As the butter begins to melt, add the pasta, cherry tomatoes, basil and dill and toss to combine.
• Sprinkle with salt and pepper and toss once more. Garnish with red pepper flakes before serving.

PRIMAVERA PASTA

Steps:

• Prepare all the vegetables: cut the bell pepper into 1/4-inch (1/2 cm) strips, zucchini into 1/3-inch (3/4 cm) half-slices, green beans in half crosswise, cut off the woody ends of asparagus (white parts) and cut the asparagus into 2-3 parts, cut the garlic into very thin slices.
• Cook the pasta al dente. 5 minutes before the end of the cooking, add the green beans (thin green beans need 4-5 minutes cooking time, thicker beans about 5-6 minutes). Strain the pasta and beans.
• Heat 1 tablespoon of oil in a large frying pan, add the bell pepper and half of the zucchini. Cook over high heat for about 2-3 minutes, or until the vegetables are slightly browned but still very crunchy (they cannot be very soft). Transfer the vegetables to a plate.
• Add half a tablespoon of oil and the other half of zucchini and asparagus to the pan. Cook it the same way as described above. Transfer the vegetables to a plate.
• Add a tablespoon of butter to the pan and when it's melted add the garlic. Cook for about 30 seconds.
• Add the broth, scrape all the browned bits from the bottom of the pan with a wooden spatula and cook over medium heat for about 3 minutes, or until the broth thickens a little.
• Add the cream and lemon zest. Cook for a few minutes until the sauce thickens slightly.
• Season the sauce with lemon juice (it should be very lemony).
• Add the peas and cook in the sauce for 30-60 seconds (fresh peas will need about 20 sec and the frozen peas about a minute).
• Add the grated Parmesan cheese, season the sauce with salt and pepper to taste. Take the pan off the heat.
• Add the cooked vegetables and pasta. Stir everything together, season with more salt and pepper if necessary.
• Serve with more grated Parmesan cheese and optionally fresh basil leaves.
• Enjoy!

CREAMY LEMON SHRIMP PASTA WITH SPRING VEGETABLES

Steps:

• Pat the peeled shrimp dry with paper towels then place in a bowl.
• Add a little oil and season with salt.
• Heat a large, deep frying pan or skillet over medium-high heat.
• Once hot, add the shrimp and cook for 1-2 minutes, until they are golden brown and almost cooked through.
• Remove the shrimp from the pan then add a knob of butter or splash of oil.
• Add the onion and garlic and cook for a few minutes until soft and fragrant.
• Add the asparagus and cook for 2 minutes then add the peas and thyme.
• Cook for another minute then pour in the cream, lemon zest and lemon juice.
• Season with salt and pepper and bring up to simmer.
• Cook for 5-6 minutes until the sauce easily coats the back of a spoon.
• Add cooked pasta and a splash of cooking water along with the cooked shrimp and any of its resting juices.
• Allow the shrimp to heat through for a minute and serve.

SPRING VEGETABLE PASTA

Steps:

• Cook pasta in salted water according to package directions.
• Heat 1 1/2 tbsp vegan butter in a large skillet over medium heat. Add leeks and sauté for 5 minutes, stirring often, until softened. Add garlic and continue cooking for 2 minutes.
• Add mushrooms and continue cooking for a minute or two.
• Add asparagus, peas, dill, oregano and 1/2 tsp of salt and continue cooking for 5-6 minutes.
• Stir in the remaining 1 1/2 tbsp of butter, broth, wine, lemon juice and zest and remaining 1/2 tsp of salt and red pepper flakes. Let cook for 6-8 minutes, until the sauce reduces.
• In a small bowl, stir together breadcrumbs, parsley and butter.
• Add in the cooked pasta and toss well to coat in sauce and vegetables. Plate and serve with pine nuts and breadcrumbs.

LEMONY SPRING PASTA SALAD WITH VEGETABLES & HERBS

Steps:

• Make the lemony dressing. In an upright blender, combine the lemon zest, lemon juice, shallot, maple syrup, Dijon mustard, salt, pepper, and oil. Blend the mixture on high until creamy and unified. Set aside.
• Place a large bowl of ice water on the counter.
• Bring a large pot of salted water to a boil over medium-high heat. Chop the asparagus into 2-inch lengths and add to the boiling water. Boil the asparagus for 2 minutes, or until it's just starting to become tender. Add the peas to the water and stir for a few seconds, or until they turn bright green. Using a slotted spoon, transfer all of the asparagus and peas to the ice water. Let the vegetables sit and chill down.
• Bring the salted water back up to a boil. Add the pasta and another good pinch of salt. Cook the pasta according to package directions. Once cooked, drain the pasta thoroughly and then immediately transfer it to a large bowl. Add the chickpeas to the bowl as well. Quickly toss the pasta and chickpeas with two thirds of the lemony dressing until everything is coated.
• Drain the asparagus and peas thoroughly and add them to the bowl with the pasta, along with the green onions, radishes, parsley, the remaining lemony dressing, some salt, and pepper. Toss to combine. Check the pasta for seasoning and adjust if necessary (more salt, pepper, lemon juice, extra herbs etc). Finished spring pasta salad will keep up to 5 days in the refrigerator in a sealed container.

CREAMY CHICKEN & MUSHROOM EGG NOODLES

Steps:

• Step 1Bring a large pot of water to a boil for the noodles.Step 2In a large skillet, melt the butter over medium-high heat. When it foams, add the mushrooms and cook, stirring often, until browned, 10 to 12 minutes.Step 3Meanwhile, shred or chop the chicken meat. (Reserve the skin and bones for stock.)Step 4Add the shallots, carrot, celery, thyme, rosemary, garlic, and bay leaf to the mushrooms; season with salt and pepper. Cook, stirring often, until the celery and shallots soften, 3 to 5 minutes. Sprinkle with the flour. Cook, stirring constantly, until the flour is mixed in, about a minute. Add the Marsala and stir until absorbed, about 3 minutes. Stir in the stock. Reduce heat to low. Stir in the cream. Mix in the chicken. Let the sauce simmer while you cook the noodles.Step 5Salt the boiling water and add the noodles. Cook until 1 minute shy of the package directions. Scoop out about 1/2 cup of the cooking water. Drain the noodles.Step 6Toss the egg noodles and half the herbs with the sauce. Add some of the reserved cooking water if the noodles are too dry. Divide among bowls or serve in a large bowl. Top with the remaining herbs.

SPRING VEGETABLE PASTA

Steps:

• 1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives, and lemon zest in small bowl; set aside. 2. Strain broth through fine-mesh strainer into 8-cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat. 3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add sliced leeks and pinch salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot. 4. Heat remaining 4 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes. 5. When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. 6. Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing Parmesan cheese and remaining herb mixture separately.