Recipe Index

Ingredients

• 1 lb short pasta (such as gemelli)
• kosher salt
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, finely grated
• 1/2 teaspoon crushed red pepper flakes
• 8 oz asparagus, trimmed and cut into 1 inch pieces
• 4 oz green beans, trimmed and cut into 1 inch pieces
• 1 1/2 pints grape tomatoes
• 3/4 cup frozen peas
• 2/3 cup heavy cream
• 2 oz Parmesan cheese, finely grated (about 1 cup)
• 4 tablespoons unsalted butter, cut into pieces
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon zest, finely grated
• 1/2 cup fresh basil, finely chopped, plus more leaves for serving
• freshly ground black pepper
• 1/3 cup toasted nuts, chopped if large (optional)

Method

1. Cook the pasta in a large pot of boiling salted water 1 minute less than the package directions, drain, and reserve 2 cups pasta cooking liquid.
2. Heat the olive oil in the same pot over medium heat, add the garlic and red pepper flakes, and cook, stirring often, for 1-2 minutes until fragrant.
3. Add the asparagus and green beans and cook, stirring often, for about 4 minutes until softened slightly.
4. Add the grape tomatoes, peas and cream, bring to a gentle simmer, and cook, stirring often, for 2-3 minutes until a few tomatoes begin to burst.
5. Add the Parmesan, butter, balsamic vinegar, lemon zest and reserved pasta and toss, adding pasta cooking liquid a little at a time as needed, until the cheese is melted and a glossy sauce forms.
6. Remove from the heat, stir in the basil, season with salt and pepper, divide between shallow bowls, garnish with basil leaves and the toasted nuts if desired, and serve.

Total: 40 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data