Garganelli Pasta

Featuring Asparagus, Artichokes, English Peas and Favas

Ingredients

1lb. garganelli, rustichella di abruzzo

4oz. asparagus, cut into 2 inch sticks

4oz. baby artichokes, recipe follows

2oz. favas, cleaned blanched

3oz. baby spinach

4oz. fresh English peas, blanched

1oz. fresh tarragon leaves

3oz. butter

Directions

1. Fill a 5 quart sauce pot with water.

2. Add enough salt so the water is salty like the sea.

3. Bring water to a boil.

4. Drop pasta in water and cook until al dente.

5. In a small sauce pot add blanched English peas then barely enough water to cover and bring to a boil.

6. Immediately strain and transfer peas to a blender and turn on high.

7. Add tarragon and just enough of the water to help peas puree to satin texture.

8. Season with salt & pepper then reserve.

9. In a large 12 inch sauté pan add butter and 3 oz. of water.

10. Bring to a simmer.

11. Add asparagus, artichokes and spinach while raising to a boil.

12. Add garganelli and reduce heat while letting sauce come together.

13. Add the pea puree to coat the pasta then season to taste.

14. Divide between 4 pasta plates and enjoy.

Baby Artichokes

1. Set up a bowl of water with the juice of 6 lemons.

2. Put all artichokes in the bowl of lemon water.

3. Start working fast and cut off the top of the artichoke, it should be roughly 1 inch from the top.

4. Peel the outside stem and put back in the water.

5. By adding the artichoke to the acidulated water you will prevent the artichoke from discoloring.

6. After all done, dry artichoke.

7. Toss with extra virgin olive oil and add the zest of two lemons and 1 sprig of fresh rosemary.

8. Place in a roasting pan cover with aluminum foil and cook at 375 for 15 minutes.

9. Season to taste then reserve.

Recipe courtesy of Chef Victor Casanova