Get ready for a plethora of pasta recipes here at Two of a Kind. That’s because Leah Ferrazzani, owner of Semolina Artisanal Pasta, sent me 13 pounds of organic campanelle, conchiglie, conchiglie pastina, ditalini, fusilli, macaroni, penne rigate, rigatoni and strozzapreti!
I raved about Leah’s pasta when I first got my hands on it in 2019 and have been a big fan ever since. I love that the product is made in small batches and superior in taste and texture. Who knows, maybe I’ll be able to visit the pastificio in Northwest Pasadena one day.
If you’re looking to cook up something delicious that showcases seasonal ingredients, consider this spring vegetable pasta. It features plenty of fresh produce, herbs and Parmigiano-Reggiano cheese. And the best part? You prepare the pasta like risotto, which creates a rich, silky sauce without the addition of butter or cream.
Recipe adapted from Cook’s Illustrated.
- 2 cups vegetable broth
- ½ cup water
- 2 leeks, halved lengthwise, thinly sliced, rinsed and separated into white and light green parts and dark green parts
- ¾ cup frozen peas, thawed, divided
- 2 garlic cloves, minced, divided
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh mint
- ½ teaspoon finely grated lemon zest
- 3 tablespoons olive oil, divided, plus more for finish
- sea salt, to taste
- ½ pound asparagus, cut diagonally into ½" pieces
- 1 cup snap peas, cut diagonally into ½" pieces
- ¼ teaspoon dried chili flakes
- 8 ounces campanelle or other short pasta
- ½ cup dry white wine
- 1 tablespoon freshly squeezed lemon juice
- ¼ cup grated Parmigiano-Reggiano cheese, plus more for serving
- freshly ground black pepper, to taste
- In a medium sauce pan, combine the vegetable broth, water, dark green parts of leeks, ¼ cup peas and half of the garlic. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
- Meanwhile, combine the chives, mint and lemon zest in a small bowl. Set aside.
- Strain broth through a fine-mesh sieve; discard vegetables. If necessary, add enough water to measure 2 cups. Cover with a lid to keep warm.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add white and light green parts of leeks, season with salt, cover and cook, stirring occasionally, until they start to brown, about 5 minutes. Add asparagus and snap peas and cook, stirring occasionally, until tender, about 3 minutes. Add remaining garlic and chili flakes and cook until fragrant, about 1 minute. Add remaining ½ cup peas and cook for 1 minute. Transfer mixture to a large bowl and set aside. Wash pot to remove any brown bits.
- Heat remaining 2 tablespoons olive oil in the pot over medium heat. Add pasta and cook, stirring occasionally, until it starts to brown, about 4 minutes.
- Add wine and simmer until evaporated, about 2 minutes.
- Add prepared vegetable broth and bring to a boil over medium-high heat. Cook, stirring frequently, until pasta is cooked and liquid reduces, 8-10 minutes.
- Remove from heat and stir in lemon juice, Parmigiano-Reggiano cheese, prepared vegetable mixture and half of the herb mixture. Season with salt and pepper to taste. Drizzle with olive oil and top with remaining herb mixture and additional Parmigiano-Reggiano cheese.
