Pasta Primavera
Spring vegetables and herbs folded through pasta with lemon, olive oil, and Parmigiano.
Jump to methodin the kitchen
Method
Blanch the asparagus and peas, then shock them in ice water to keep their color.
Saute the zucchini in olive oil until just tender and lightly golden.
Toss the pasta with all the vegetables, lemon, and a splash of pasta water.
Fold in Parmigiano and torn herbs, and serve bright and warm.
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