I'm sending this over to Janet of The Taste Space to be included in this weeks' Presto Pasta Nights roundup. Don't forget to check Janet's blog on Friday; there's sure to be some great pasta dishes.
Penne alla Primavera
adapted from Molto Gusto by: Mario Batali
6 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
2 medium carrots, peeled, halved lengthwise, and sliced 1/2-inch thick
4 ounces cremini mushrooms, thinly sliced
8 ounces asparagus, stalks sliced 1/2-inch thick on a bias, tips reserved separately
1 cup frozen peas, thawed
4 scallions, white part only, thinly sliced
Maldon or other flaky sea salt and coarsely ground black pepper
1 pound penne rigate
1/3 cup coarsely chopped fresh Italian parsley
1/3 cup coarsely chopped fresh basil
1/3 cup coarsely chopped fresh mint
Freshly grated Parmigiano-Reggiano for serving
Heat 1/4 cup of the oil in a large pot over medium-high heat until hot. Add the garlic and cook, stirring, until barely golden, 1 to 2 minutes.
Add the carrots, reduce the heat to medium, and cook, stirring occasionally, until beginning to soften, about 3 minutes.
Add the sliced asparagus and cook for 2 minutes, then add the asparagus tips, peas, and scallions season well with salt and pepper. Cook stirring, until all the vegetables are just tender, about 2 minutes longer. Remove from the heat.
Bring 6 quarts of water to a boil in another large pot. Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving a cup of the water.
Add the pasta and 1/4 cup of the reserved pasta water to the vegetables, stirring and tossing over medium heat to mix well. Cover, reduce the heat to low, and allow to steam together for 2 minutes.
Stir in the remaining 2 tablespoons olive oil and a splash or two more of the reserved pasta water if necessary to loosen the sauce, then stir in the herbs and serve immediately, with grated Parmigiano on the side.