Pasta with Spring Vegetables and Marscarpone Sauce
Ingredients
- 1 pound penne pasta
- 1 tbsp olive oil
- 2 green garlic stalks
- 1 lb asparagus snapped at natural breaking point, then cut into med pieces
- 1/2 package frozen peas
- 1/4 lb spinach cut into ribbons
- 8oz mascarpone cheese
- 1/3 cup heavy cream
- 2 cups grated parmesan
- salt and freshly cracked pepper
Instructions
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Slice green garlic all the way up to the dark green leaves.
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Sauté in olive oil in a large pot over medium heat until soft, add the peas, stir until they’ve just thawed, add mascarpone, heavy cream and parmesan, stir until cheese melts, turn to low.
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Cook pasta in boiling, salted water according to package directions, however, add the asparagus during the last 2 and a half minutes of cooking time.
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Ladle about a cup of water from the pasta/asparagus pot & reserve.
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Drain asparagus/pasta & stir into sauce, add spinach & stir until it has wilted, add reserved cooking water to thin out the sauce to the desired consistency.
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Add salt & Pepper to taste. Serve with more parmesan cheese.
