Salt
1 pound egg tagliatelle, such as Delverde brand or other thin, wide pasta or egg pasta1/2 pound veggies of your choice (asparagus, green beans, peppers, etc.)1 cup frozen green peas1 tablespoon EVOO – Extra Virgin Olive Oil3 tablespoons sweet butter1/2 cup finely chopped chives2 cloves garlic, finely minced or grated1/2 cup dry white wine1 tablespoon Dijon mustard
2 Meyer lemons or 2 ripe organic lemons
Freshly grated Parmigiano-Reggiano cheese to taste, plus some to pass at tablePepper
2 cups baby lettuce
Bring a large pot of water to a boil for pasta. Cook pasta to al dente according to package, about 7-8 minutes. Slice asparagus in 1-inch pieces on an angle. Cut beans into thirds, also on an angle. Midway through cooking the pasta, add veggies to water so they cook 3-4 minutes in boiling water with the pasta. Add peas to the pot 1 minute before draining. Reserve about 1/2 cup starchy cooking water just before you drain the pasta.
Meanwhile, heat EVOO in pan and melt butter into it over low to medium-low heat. Add chives and garlic and stir a minute or two. Then add wine and gently reduce a couple of minutes more. Stir in Dijon and lemon juice and turn off heat. Add pasta and remaining starchy water and toss to coat evenly 1-2 minutes. Add some cheese and pepper to taste. Fold in baby lettuce and serve with extra cheese on top.
Rachael Ray
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This recipe was most recently featured in
Boston Organics Newsletter No. 18 of 2012.