SERVES 8
TOTAL TIME: 40 MINUTES
Two of my favorite things in a simple, quick, and delicious recipe—what could be better?
| 1 | pound spaghetti |
| ¼ | cup olive oil |
| ¼ | cup pine nuts |
| 4 | garlic cloves, sliced |
| 2 | pounds asparagus, trimmed and cut into 1-inch pieces |
| 1 | teaspoon sea salt |
| ¼ | teaspoon freshly ground black pepper |
1. Cook pasta according to package directions; drain and return to the pot.
2. Heat the oil in a medium-size skillet over medium heat. Add the pine nuts and garlic and cook, stirring frequently until golden brown, 1 to 2 minutes. Add the asparagus and cook, tossing occasionally, until just tender, 2 to 3 minutes.
3. Add the asparagus mixture to the pasta pot along with sea salt and pepper and toss to combine. Serve.
SERVES 8
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 1 HOUR
I can never get enough artichokes.
| 1 | lemon |
| 8 | baby artichokes |
| 1 | tablespoon extra-virgin olive oil |
| 1 | small sprig fresh rosemary |
| Sea salt and black pepper | |
| ¾ | cup lima beans, fresh or frozen |
| 8 | medium asparagus spears, cut diagonally into 2-inch lengths |
| 1 | pound large rigatoni pasta |
| 1½ | cups shelled fresh English peas or frozen peas, thawed |
| ½ | cup loosely packed fresh tarragon leaves |
| 6 | tablespoons Earth Balance “butter” |
| 2 | cups packed fresh spinach |
1. Preheat oven to 375°F.
2. Finely grate 1 teaspoon lemon peel; set aside.
3. Cut lemon in half. Squeeze 1 lemon half into a bowl of cold water big enough to hold all the artichokes.
4. Trim the tough outer leaves on each artichoke until only pale green leaves remain. Cut ¾ inch from the tops; trim stems.
5. Rub all cut surfaces with remaining lemon half to prevent discoloration. Drop artichokes into lemon water and let soak for 3 minutes. Drain and pat dry.
6. Place artichokes, lemon peel, oil, and rosemary sprig in a 9- by 9- by 2-inch metal baking pan. Sprinkle with sea salt and pepper and toss to coat. Cover baking pan tightly with foil and bake until hearts are easily pierced with a small knife, about 15 minutes. Steam will escape when you remove foil from pan, so be careful.
7. Bring a large saucepan of water to a boil. Add lima beans and asparagus. Cook until asparagus is crisp-tender, about 2 minutes; drain and transfer vegetables to a bowl of ice water to cool. Drain and pat dry. Let stand at room temperature.
8. Cook rigatoni according to package directions.
9. Thoroughly combine artichoke mixture and vegetable mixture with peas, tarragon leaves, Earth Balance “butter,” fresh spinach, and rigatoni, and serve right away.
Rigatoni with Asparagus, Artichokes, Lima Beans, and Peas. I have no idea where this glass bowl came from, but it’s fun to use it as you can see through it.
SERVES 8 AS A MAIN COURSE
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 1 HOUR AND 15 MINUTES
Baking the risotto makes this so much easier than making it on the stove. It’s the perfect comfort food for spring.
| 2 | tablespoons extra-virgin olive oil |
| 1 | small onion, finely chopped |
| 1 | cup arborio rice |
| 3 | garlic cloves, finely chopped |
| ½ | cup dry white wine |
| 3½ | cups low-sodium vegetable broth |
| ½ | teaspoon sea salt |
| ¼ | teaspoon pepper |
| ½ | pound fresh asparagus, trimmed, cut into 2-inch pieces, and steamed until crisp-tender (about 7 minutes) |
| 1 | cup frozen baby peas, cooked according to package directions and drained. Fresh peas can be steamed for 1 or 2 minutes. |
| 6 | ounces baby carrots, halved lengthwise and steamed until crisp-tender (about 7 minutes) |
| 4 | scallions (white and green parts), thinly sliced |
| ¼ | cup chopped fresh flat-leaf parsley |
1. Preheat oven to 425°F.
2. In a large, deep-sided, ovenproof skillet with a lid, heat the oil over medium heat. Add the onion and cook, stirring, until softened but not browned, about 2 to 3 minutes.
3. Add the rice and garlic and cook, stirring, 2 minutes.
4. Add the wine and cook, stirring, until almost completely absorbed, about 5 minutes.
5. Add the broth, salt, and pepper; bring to a boil over high heat, 5 minutes. Cover the skillet and transfer to the oven. Bake for 45 to 50 minutes, or until the rice is just tender.
6. Remove risotto from oven and stir in the asparagus, peas, carrots, scallions, and parsley, and serve right away.
