Spring Vegetable & Tartufo Rigatoni
May 3, 2024
In this Recipe
Ingredients
English Peas10 oz fresh
Lemonsjuice of 1
Honey2 tbsp
Parsley2 tbsp, chopped
Flamingo Estate Extra Virgin Olive Oil4 tbsp, divided
Green Garlic1, thinly sliced
Baby Zucchini10
Asparagus1 bunch
Black Truffles1 pound fresh or dried
Mint1 bunch
Dill1/4 cup, chopped
Kosher Saltto taste
Black Trufflesor black truffle oil, to serve
Steps
- Bring a large saucepan of salted water to a boil. Prepare an ice bath in a large bowl.
- Set a strainer into the boiling water. Add the peas and cook for 1-2 minutes or until they're bright green and tender. Transfer to the ice bath while keeping the peas in the strainer. After 1-2 minutes in the ice bath, strain and pour peas into a blender with the lemon juice, honey, parsley, and 3 Tbsp olive oil. Blend on high until smooth. Season with salt to taste.
- Cut zucchini into irregular bite-sized shapes. Heat a large skillet over medium heat. Add 1 Tbsp of olive oil and green garlic. Sauté, stirring often, until softened, 2-3 minutes. Add zucchini and asparagus and continue cooking, stirring often, until the vegetables are tender, about 3-4 minutes.
- Cook pasta in the same pot as the peas until al dente, about 3 minutes less than the package instructions. Strain, reserving 1 cup pasta water, and add pasta to the skillet along with pea mixture. Stir until the pasta is evenly coated in sauce. Add mint and dill, stirring to combine. If the sauce begins to stick, add ¼ cup at a time of the reserved pasta water to loosen it.
- Transfer to a serving bowl and drizzle with black truffle oil or freshly shaved black truffles.
Cook a meal for someone you love
