TOASTED SPAGHETTI PRIMAVERA
Provided by Amanda Hesser
Categories dinner, pastas, project, main course
Time 2h30m
Yield Serves 4
Number Of Ingredients 17
Steps:
- Bring 4 cups water to a boil. Reduce heat to low, add pea shells and steep for 90 minutes. Strain and cool. Discard shells and reserve 2 cups of broth.
- Preheat the oven to 300 degrees. Bring a large pot of heavily salted water to a boil. Prepare an ice-water bath. Drop the peas into the boiling water and cook until just soft, about 2 minutes (30 seconds if frozen). Using a strainer, transfer the peas to the ice water, then remove and roughly chop.
- Return water to a boil. Boil the Romanesco and sugar snaps for 30 seconds; transfer to ice water with a slotted spoon. Boil carrots for 1 to 3 minutes and transfer them to the ice water. Save boiling water for the pasta, adding more water and salt as needed. Carefully separate the sugar snaps in half along their seams so that half of the peas remain hinged on each half of the shell.
- Using a vegetable peeler or mandoline, slice asparagus and radishes lengthwise. Spread on a baking sheet. Toss with olive oil. Season with salt.
- In a large saucepan set over medium heat, add 2 tablespoons olive oil. Add the garlic, green garlic, capers, pepper flakes and a large pinch of salt. Sauté until fragrant but before the garlic browns, 30 to 60 seconds. Add the pea broth and the miso paste and bring to a boil. Add the peas, sugar snaps, carrots and Romanesco. Season to taste with salt, miso, lemon zest and lemon juice. Remove from the heat and keep warm.
- About 20 minutes before serving, break the pasta into 2-inch pieces and place on a baking sheet. Coat with 2 tablespoons olive oil and toast in the oven until golden, 10 to 15 minutes. Immediately transfer to the boiling salted water and cook until al dente. Transfer to the miso broth. Set over medium heat and stir until well combined and hot.
- Portion the pasta and broth into 4 bowls. Top each with a few slices of asparagus and radish, a sprinkle of parsley and, if you choose, miner's lettuce or edible pansies. Drizzle with olive oil.
Nutrition Facts : @context http, Calories 854, UnsaturatedFat 18 grams, Carbohydrate 134 grams, Fat 24 grams, Fiber 20 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 1706 milligrams, Sugar 28 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MixVidEdits
[email protected]I love the combination of flavors in this dish. The roasted vegetables are sweet and savory, and the lemon-herb sauce is light and refreshing.
MASEREKA PETER
[email protected]This is a great recipe for a quick and easy weeknight meal. The pasta cooks in just a few minutes, and the sauce is made with simple ingredients that you probably already have on hand.
Nobuhle Nhlapho
[email protected]I'm a big fan of asparagus, and this dish is a great way to showcase it. The roasted asparagus is tender and flavorful, and the sauce is the perfect complement.
Chhabi Raj Manandhar
[email protected]This is a great recipe for a summer meal. The fresh vegetables and light sauce are perfect for a hot day.
Sk somon Khan
[email protected]I love the way the lemon-herb sauce brightens up the flavors of the vegetables. It's a great way to add a pop of freshness to your pasta dish.
Muhwezi Victoria
[email protected]This dish is a great way to get your kids to eat their vegetables. The roasted vegetables are sweet and flavorful, and the pasta is a fun and easy way to get them to eat them.
Collin Deery
[email protected]I'm always looking for new pasta recipes, and this one definitely didn't disappoint. It's a great balance of flavors and textures.
Zahir Jan
[email protected]This is one of my favorite pasta dishes. It's so versatile and can be made with a variety of different vegetables.
skylarbrewer1 yt
[email protected]I love the simplicity of this dish. It's made with just a few ingredients, but the flavors are complex and delicious.
Peter Blessediyke Ezeoke
[email protected]This is a great recipe for a special occasion. It's elegant and flavorful, and sure to impress your guests.
Affan Tube (Q.M Q)
[email protected]I made this dish for a party and it was a huge hit. Everyone loved the unique flavor combination.
ABDULMAJEED MUHAMMAD
[email protected]I'm not a fan of asparagus, so I substituted broccoli instead. It was a great substitute and the dish was still delicious.
XEYAM HASAN
[email protected]I used whole wheat pasta instead of regular pasta and it turned out great. The dish was still creamy and flavorful, but with a healthier twist.
Venkat Ramana
[email protected]I added some grilled chicken to this dish for extra protein. It was a great addition and made the dish even more satisfying.
Prabin Bishunke
[email protected]I followed the recipe exactly and the dish turned out perfectly. The asparagus was tender and flavorful, and the sauce was creamy and rich.
zahid hussain bozdar
[email protected]This is a great recipe for a quick and easy weeknight meal. The pasta cooks in just a few minutes, and the sauce is made with simple ingredients that you probably already have on hand.
Prince Lamin
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it! I especially liked the crispy prosciutto.
Imran Siyal
[email protected]This is one of my favorite pasta dishes. It's so easy to make and always turns out great. I love the combination of roasted vegetables and the creamy sauce.
Yolanda Khumalo
[email protected]I'm not a huge fan of vegetables, but this dish was surprisingly delicious. The asparagus and zucchini were roasted to perfection, and the lemon-herb sauce was light and flavorful.
Timothy Kamau
[email protected]This toasted spaghetti primavera was a hit with my family! The flavors were fresh and bright, and the pasta was cooked perfectly. I will definitely be making this again.