Ingredients:

  • 12 oz Dried Pasta (Linguine or Farfalle)
  • Coarse Salt, to taste
  • 1 bunch Asparagus, trimmed and cut into 1-inch pieces
  • 1 cup Sugar Snap Peas
  • 1 medium Courgette (Zucchini), diced into ½-inch cubes
  • 2 medium Shallots or 1 large Onion, finely minced
  • 4 cloves Garlic, thinly sliced
  • 3 Tbsp Unsalted Butter
  • ½ cup Dry White Wine (or 120 ml broth)
  • 1 cup Vegetable or Chicken Broth
  • ½ cup Heavy Cream
  • ¾ cup Freshly Grated Parmesan Cheese (plus extra for serving)
  • 1 Tbsp Freshly Squeezed Lemon Juice
  • ¼ cup Fresh Parsley, roughly chopped
  • 2 Tbsp Fresh Basil or Chives, chopped
  • Freshly cracked Black Pepper, to taste
  • Salt, to taste

Instructions:

  1. Prep Vegetables: Chop all vegetables uniformly. Have all sauce ingredients measured and ready.
  2. Cook Pasta: Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook until 2 minutes shy of the package directions (al dente). RESERVE 1.5 cups (360ml) of the starchy pasta water before draining.
  3. Blanch Hardy Veggies: While the pasta cooks, blanch the asparagus and snap peas in boiling water for 60 seconds. Immediately plunge into an ice bath to stop cooking and preserve the colour. Drain well.
  4. Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the minced shallots/onion and cook until soft (about 3 minutes). Add the sliced garlic and cook for 1 minute until fragrant.
  5. Deglaze (Optional): Pour in the white wine and let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan.
  6. Build the Sauce: Add the remaining broth and heavy cream. Bring to a gentle simmer. Add the diced courgettes (zucchini) and cook for 3–4 minutes until just tender.
  7. Combine & Emulsify: Add the drained, blanched vegetables and the slightly undercooked pasta directly into the skillet with the sauce. Toss well. Ladle in about 1 cup of the reserved starchy pasta water and toss continuously over low heat to emulsify.
  8. Finish: Stir in the grated Parmesan cheese until melted and smooth. Add the lemon juice. Taste and adjust seasoning with salt and plenty of fresh black pepper. Stir in the fresh parsley and basil. Serve immediately with an extra grating of Parmesan.