This dish puts fresh, seasonal vegetables front and center—but they’re bolstered by a protein-packed sauce with lemon and pepper flavors. We use some of our favorite spring vegetables, but mushrooms, broccoli, and sugar snap peas also work well here.
Ingredients
- ½ pound dry pasta, like penne, farfalle, or gemelli
- 2 tablespoons butter
- 2 cups broccolini, chopped
- 1 cup asparagus tips
- 1 cup peas (fresh or frozen)
- 1 cup scallion whites, chopped
- 1 packet Instant Chicken Bone Broth
- 1 tsp lemon zest
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup shredded parmesan
- 2 tablespoons creme fraiche or sour cream, room temperature
- 2 tablespoons basil, chopped
- 1 tablespoon parsley, chopped
- Lemon wedges, for serving
Directions
Bring 3 quarts of salted water in a 5 quart pot to a rolling boil. Add the pasta and cook until al dente. Drain the pasta, reserving ½ cup of the pasta water, and set aside.
Steam the broccolini, asparagus, and peas—working one vegetable at a time—for 2 minutes and then cool in ice water to stop the cooking. This will help the vegetables retain their bright green color. The steamed vegetables should be tender but still crisp. Set aside.
Heat a frying pan over medium-high heat. Add butter and cook until the butter is bubbling. Add the scallion whites and fry until translucent, about 3 minutes. Add the broth packet and reserved pasta water and cook, stirring to remove any lumps. Remove from heat and stir in lemon zest, salt, pepper, and half of the parmesan. Stir to combine.
In a large mixing bowl, add the reserved pasta, steamed vegetables, and sauce. Toss thoroughly. Add the creme fraiche or sour cream and mix with a spatula. Serve immediately and top with basil, parsley, the remaining parmesan, and lemon wedges.
