Asparagus w/Morels, Spring Peas & Bowtie Pasta- xpost

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Asparagus w/Morels, Spring Peas & Bowtie Pasta

 

Recipe By : 2nd ed. " The Professional Chef's Techniques of Healthy Cooking "

Serving Size : 4 Preparation Time :

Categories : Vegetarian Cookbook

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound asparagus -- stems peeled and

-- trimmed

1 teaspoon olive oil

6 quarts water

1 tablespoon salt -- plus 1/4 teaspoon

-- salt

(divided)

1 pound bowtie pasta

1 teaspoon butter

3 ounces fresh morels -- halved and rinsed

1 tablespoon minced shallots

1 cup green peas -- fresh or frozen

1 cup snow peas -- trimmed

1 cup sugar snap peas -- trimmed

1/4 cup vegetable broth or water

1 tablespoon fresh marjoram -- chopped

freshly ground black pepper

1/4 cup freshly grated parmesan cheese

1/4 cup thinly sliced green onions

 

Makes 4 servings

 

Notes: If it's too early for fresh peas in your area, substitute frozen. If you

don't have a grill, roast the asparagus in a 450-degree oven.

 

Directions: Toss asparagus in oil and grill or roast until tender. If

grilling, use a narrow rack or pin asparagus spears together with wooden

skewers to keep them from falling through the grill rack. Slice into 1-inch

pieces and set aside.

 

Bring the water to a boil and add 1 tablespoon salt; add pasta and cook until

tender to the bite.

 

Meanwhile, heat butter in a large saute pan over medium heat until it begins to

turn brown. Add morels and shallots; cook just until shallots are

translucent. Add the 3 varieties of peas, the broth and marjoram. Season to

taste with the remaining 1/4 teaspoon salt and the pepper. Cover and cook

until peas are barely tender. Uncover, add asparagus, and cook until asparagus

is hot and peas are tender.

 

Drain pasta. Toss with vegetables in a large serving bowl. Sprinkle with

cheese and green onions; serve immediately.

 

Calories: 590, Protein: 25 grams, Total fat: 7 grams, Saturated fat: 2.4 grams,

Cholesterol: 7.5 mg, Sodium: 325 mg, Carbohydrate: 110 grams, Fiber: 10 grams

 

Adapted from the " The Professional Chef's Techniques of Healthy Cooking " by the

Culinary Institute of America, slated to be published next year by the Culinary

Institute of America.

 

The recipes in the book show simple ways to add more healthful vegetables and

fruits to your diet. This easy dish highlights the best of spring's bounty:

asparagus, morels and peas.

 

Printed in: Oregonian FoodDay 4/20/99 -- from The Associated Press; MC

formatted by Brenda Adams <adamsfmle. Posted Veg-Rec & MC-Rec

4/23/99.

 

 

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