Spring Vegetable Ragout With Fresh Pasta

Name: Spring Vegetable Ragout With Fresh Pasta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 118 milliliters shelled peas or peeled fava beans; 59 milliliters loosely packed chopped mixed fresh herbs, such as basil, chervil, mint, parsley, and/or tarragon; more for garnish; 1 lb sheets 3/4 lb. fresh pasta sheets; 1 small clove garlic, minced; 4 servings Kosher salt; 1 teaspoon freshly grated lemon zest; 710 milliliters mixed spring vegetables (such as medium-thick asparagus, baby carrots, baby turnips, spring onions, and sugar snap peas), trimmed and cut into 1- to 3-inch long by 1/2- to 3/4-inch-wide pieces; 4 Tbs cold unsalted butter, cut into 1/2-inch pieces; 79 milliliters loosely packed pea shoots or watercress sprigs; more for garnish

You can never have too many side dish recipes, so give Spring Vegetable Ragout With Fresh Pastan a try. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 231 calories, 8g of protein, and 17g of fat. If you have pasta, kosher salt, herbs, and a few other ingredients on hand, you can make it. It is perfect for Spring. From preparation to the plate, this recipe takes about 45 minutes.