Penne Alla Primavera...My Submission for Presto Pasta Nights

Here's another good one from Mario Batali's new cookbook: Molto Gusto.  We made this early in the week for dinner and just loved it.  Loaded with fresh vegetables and relatively easy to make this was a perfect weeknight meal for us.  


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.