Thursday 3 May
The Northside Farmers' Market's fresh local asparagus (again!) and sugar snap peas inspired a fresh take on Pasta Primavera.
We had the tomato version only a couple of weeks ago, so decided that this one would be sauced with cream, and as different as we could make it.
So we cut the tips off the asparagus, reserved them, and shaved the tender stalks into ribbons with a vegetable peeler. We topped and tailed the sugar snaps, cut them thin along their length, and threw them and the asparagus ribbons into a pan of butter to sweat down with a touch of salt and white pepper.
Started the fettucine boiling. When the vegetables were just tender, added a splash of lemon vodka, then heavy cream to thicken, plus a Tbsp. each of chopped chervil and tender little sage leaves.
About 4 minutes before the pasta was due to be ready, threw the asparagus tips in and let them boil together. When both were done and drained, tossed them in the pan with the creamy sauce.
This was the breath of spring, and despite what we said last time we made it, beats the other version (which, after all, uses out-of-season tomatoes) all hollow.