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Spring Vegetable Pasta

This is a wonderful, fresh version of a pasta primavera recipe from the May/June 2011 issue of Cooks Illustrated. They took the best part of pasta primavera --- the young, lightly sauted spring vegetables and did away with the heavy, stodgy cream sauce that totally overwhelms these luscious vegetables. They replaced that sauce with a wine and broth infused sauce in which the pasta cooks in the manner that one cooks risotto .... browning the raw pasta in hot oil, adding in wine, and then cooking the pasta till al dente in a rich vegetable broth. The result is a wonderfully flavorful dish, where the veggies' flavors really shine. The original recipe used asparagus, leeks, and baby peas for the veggies, and mint and chives for the herbs. Not liking either asparagus or mint (~~collective gasp~~), I used red chard (chopping the crispy stems and using them for their crunch and then quickly stir-frying the slivered green portion). Instead of mint, I used fresh basil along with lemon zest and a splash of lemon juice. Recipe at Cook's Illustrated. This requires a paid membership, but they offer a 14 day free trial which will give access to the wealth of info on their website, including this recipe. Even though it is not a vegan or even a vegetarian magazine, I've subscribed to Cook's Illustrated for over 10 years and find every issue super useful and loaded with useful techniques. Many of their recipes are easily veganized. The only non-vegan ingredient in this dish is parmesan cheese; I used Galaxy Food's Vegan Parmesan.

veganvegetarianpastaspringvegetablesprimaveraentreechardasparaguspeasleekswinerecipevegetablerecipes