Passover Pasta Primavera

Name: Passover Pasta Primavera
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 227 grams asparagus, trimmed and thinly sliced, leaving tips whole; 2 larges eggs plus 1 large yolk; 1 teaspoon grated lemon zest; 237 milliliters matzo cake meal; 2 Tbsps olive oil; 79 milliliters grated Parmigiano-Reggiano plus some for serving; 237 milliliters frozen peas (optional); 6 scallions, thinly sliced, keeping white and pale green parts separate from greens; 3 Tbsps water; 1 medium zucchini, halved lengthwise, then thinly sliced crosswise

Passover Pasta Primavera might be just the main course you are searching for. This recipe makes 4 servings with 319 calories, 13g of protein, and 12g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of asparagus, parmigiano-reggiano plus some, zucchini, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

Stir together matzo meal and 1/2 teaspoon salt in a bowl. Make a well in center and add eggs and yolk, then lightly beat eggs with a fork.

Ingredients you will need

Matzo Meal

Egg

Salt

Egg Yolk

Equipment you will use

Bowl

Add water and oil and stir until dough just comes together. Knead dough 5 or 6 times. Form into a 5-inch square and put on a work surface dusted with potato starch, then dust dough with potato starch.

Ingredients you will need

Potato Starch

Dough

Water

Cooking Oil

Let stand 10 minutes.

Meanwhile, dust a large baking pan with some potato starch. Quarter dough.

Ingredients you will need

Potato Starch

Dough

Equipment you will use

Baking Pan

Roll out each piece on a surface dusted with potato starch until as thin as possible (1/16 inch thick) and about 10 by 8 inches, dusting rolling pin and surface of dough as needed. (If dough tears, patch it.) Using a pizza wheel or sharp knife, cut into long 1/2-inch-wide strips and transfer to pan in 1 layer along with any broken pieces of dough.

Ingredients you will need

Potato Starch

Dough

Roll

Equipment you will use

Rolling Pin

Knife

Frying Pan

Cook in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until just tender, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander.

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Colander

Pot

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautée asparagus, zucchini, peas (if using), white and pale green parts of scallions, and 1/2 teaspoon salt, stirring occasionally, until vegetables begin to soften, about 5 minutes.

Ingredients you will need

Vegetable

Asparagus

Green Onions

Zucchini

Peas

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add 1/2 cup reserved cooking water to vegetables and cook, shaking skillet occasionally, until vegetables are just tender, about 2 minutes. Stir in pasta and scallion greens until just coated with sauce.

Ingredients you will need

Green Onions

Vegetable

Pasta

Sauce