Cook the Book: Garganelli with Spring Onions, Asparagus, and Peas
Cook the Book: Garganelli with Spring Onions, Asparagus, and Peas might be just the side dish you are searching for. This recipe serves 4. One serving contains 254 calories, 10g of protein, and 17g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. It will be a hit at your Spring event. Head to the store and pick up olive oil, baby carrots, spring onions, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet.
Heat the olive oil and 1 tablespoon of butter in a large saute pan over medium heat.
Add the onions or leeks and cook for 10 to 15 minutes, until very soft.
Meanwhile, bring a large pot of generously salted to a boil for the pasta. Bring a large sauce pan of water to a boil, add the asparagus, and cook for 1 minute.
Add the sweet peas and cook for 30 seconds, then drain.
Add the asparagus and other vegetables to the onions, then stir in the cream. Set the pan aside while you cook the pasta.
Add the pasta to the boiling water and cook until al dente.
Drain and transfer to the pan with the onions.
Place the pan over high heat and cook, tossing, for 1 to 2 minutes, until the vegetables are hot.
Add the mint, chives, 1/2 cup of the cheese, the lemon zest, and the remaining 1 tablespoon of butter and toss well to combine. Season with salt and pepper.
Serve in warm bowls, garnished with more mint and the remaining grated cheese.