FOOD FRIDAY - TAGLIATELLE PRIMAVERA

“In the Spring, I have counted 136 different kinds of weather inside of 24 hours.” - Mark Twain
 

We have had some wild Spring weather, one moment sun shining, the next hailing and raining. One moment warm and sticky, the next cool and wet. Nevertheless, the Spring flowers and vegetables are out and what is more suitable to the season than a wonderful Italian recipe, “Tagliatelle Primavera” (Springtime Noodles).
 

Tagliatelle Primavera
 

Ingredients
200 g trimmed asparagus
1/3 cup of shelled peas
1/3 cup chopped chives
1 shallot, finely chopped
2 tablespoons unsalted butter
2/3 cups heavy cream
400 g fresh tagliatellespring
½ cup freshly grated parmesan cheese (and some shaved for decoration)
¼ cup finely chopped flat-leaf parsley
Fine sea salt, ground pepper
 

Method
Bring a large pot of salted water to a boil, adding peas, boiling for 2 minutes. Meanwhile, cut 5 cm of asparagus tips from the stalks. Steam asparagus tips for 3 minutes, then cut in half lengthwise. Reserve asparagus and peas.
 

Cut asparagus stalks crosswise into 1 cm rounds. In a medium saucepan, combine asparagus rounds and shallot with butter; cook over medium heat until butter is melted and vegetables are beginning to wilt, then add 1/2 cup water, bring to a boil and cook for 4-5 minutes.
 

Add cream, bring to a simmer and cook for 4 minutes. Season with 1/4 teaspoon salt. Transfer pan contents to a blender and purée until smooth.
 

Add pasta to the boiling water and cook (about 5-6 minutes for fresh pasta). Reserving 1/4 cup pasta cooking liquid, drain pasta and transfer to a large bowl. Pour purée into a skillet; bring to a boil. Add asparagus tips, peas, grated cheese and parsley; return to a boil, then add to bowl with pasta and toss to combine. Add chopped chives and toss in. Adjust seasoning and moisten with a little pasta cooking liquid, if desired. Garnish with shaved parmesan and serve immediately.
 

This post is part of the Food Friday meme,

and also part of the Food Trip Friday meme.