This quick recipe shows its best flavors when using fresh veggies. The Boulder Farmer's Market is now open and is a perfect place to pick up local veggies. A dry Riesling such as Milton Park from Australia will highlight the flavors of this dish nicely.
- 1 bunch asparagus
- 4 young carrots
- 1 bunch spring onions
- 4 1/2 oz. fresh shelled peas
- 3 C. Penne pasta
- 4 Tbsp. dry white wine
- 6 Tbsp. Extra Virgin Olive Oil
- a few sprigs fresh mint, parsley and basil, chopped
- sea salt and ground black pepper
- freshly grated Parmesan cheese
Cut off and discard woody part of asparagus. Then cut each tip on the diagonal into 1/2" pieces. Cut the carrot and spring onion in the same fashion. Plunge carrots, peas and asparagus into a large pan of salted boiling water. Bring back to a boil, then reduce to a simmer for 8 to 10 minutes. Meanwhile cook pasta until done, about 10 minutes. Drain the veggies and return to pan. Add white wine, oil and salt and pepper to taste. Gently toss over medium high heat until the wine has reduced and the veggies glisten with oil. Drain pasta and pour into a large warm bowl. Top with veggies, fresh herbs and Parmesan.
Drink of the Month
Ginger Peach Bellini
- 1/4 C. sliced fresh ginger
- 2 C. granulated sugar
- 2 C. cold water
- 10 oz. semi frozen peaches
- ice cubes
- 1 bottle prosecco
Mixing instructions:
Begin by making a simple syrup. Peel and grate ginger. Add ginger, sugar and cold water to sauce pan. Bring to a boil, stir until sugar dissolves. Cover, let steep for 15 minutes. Strain, set simple syrup aside. In a blender combine frozen peaches and 1/2 C. ginger simple syrup. Blend until completely pureed, place in fridge to chill. To serve add ice cubes to a cocktail shaker, fill half way with puree. Top off with Prosecco, shake vigorously to combine. Pour into Champagne flutes and enjoy!
