Pasta Printemps

It's not Pasta Primavera - it's Pasta Printemps!  It's just a spring version of a classic summer dish - it utilizes vegetables available in the spring such as carrots, radishes, and greens...use what you have one hand though.  It's all tossed in a creamy citrus sauce that brightens it all up.

Pasta Printemps

Ingredients

Pasta

• 2 Tbsp. olive oil
• 3 carrots, cut into sticks
• 6 radishes, quartered
• 1 cup snow peas
• 1/2 bunch asparagus, cut into 1" pieces
• 1 cup greens (spinach, beet greens, Swiss chard, etc.)
• salt, to taste
• chopped scallions, for garnish
• 8 oz. penne pasta, cooked

• Citrus Cream Sauce

• 1 shallot, minced
• 2 cloves garlic, grated
• 1/4 cup dry white wine
• 1/2 to 3/4 cup cream
• a few sprigs of thyme
• juice and zest of 1 orange
• juice of 1 lemon,
• salt, to taste

Serves 4
Cook Time: 30 minutes

Prepare pasta according to package directions.  Meanwhile, heat olive oil of medium heat begin sautéing vegetables (start with carrots and radishes, as they begin soften add asparagus and greens, and finished with snow peas, which I like to have little crunch).  Salt and pepper as you cook.  Remove vegetables from pan and make your sauce.

Add more oil, if necessary, and sauté  the shallot; add the garlic and cook for one more minute.  Add Wondra and allow to cook for about one minute.  Deglaze with wine, wait for alcohol to cook off, then add cream and thyme .  Let simmer for a few minutes so the cream reduces; add citrus zest and juices.

Add vegetables and pasta to sauce and toss to combine.  Garnish with scallions.