There is nothing better than a plate of pasta and a nice glass of wine! The light pasta dish full of yummy vegetables is perfect for summer.
Wine Pairing: 2013 Altos los Hormigas Malbec Clásico $15/bottle
Adding pasta cooking water to your sauce will not only give it the perfect consistency, but the starch will also help the sauce cling better to the pasta. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit youtube.com/theplated for helpful how to videos!
- 1 cup peas
- 2 cloves garlic
- 1⁄4 bunch asparagus
- 1 cup sugar snap peas
- 1⁄2 bunch scallions
- 1⁄4 bunch basil
- 1 cup grape tomatoes
- 8 ounces capellini
- 2 tablespoons heavy cream
- 1⁄4 cup grated pecorino cheese
1. Prepare Ingredients
Bring a large pot of water to a boil over high heat. Set peas aside to thaw. Thinly slice garlic. Rinse all produce. Trim and discard woody ends of asparagus and cut spears into 1-inch pieces. Cut snap peas on a diagonal into 1⁄2-inch slices. Trim and discard roots of scallions and thinly slice white and light green parts, discarding dark green parts. Thinly slice basil leaves, discarding stems.
2. Sauté Vegetables
Heat 2 tablespoons olive oil in a large pan over medium heat. When oil is shimmering, add garlic and cook until just golden, 1 minute. Add asparagus and snap peas and cook until bright green, 2 minutes more. Add grape tomatoes and cook until beginning to shrivel, about 3 minutes.
3. Cook Capellini
Meanwhile, add capellini and a generous pinch salt to pot of boiling water. Cook until al dente, about 5 minutes. Reserve 2 cups pasta water, drain capellini, and set aside.
4. Simmer Sauce
Add 1 cup reserved pasta water and scallion to tomatoes in pan. Simmer until liquid has reduced by half, about 2 minutes.
5. Sauté Capellini
Add peas, capellini, and heavy cream to sauce in pan and stir to combine. Simmer until warmed through, about 2 minutes. Add more pasta water to sauce, 1 tablespoon at a time, until desired consistency is reached. Taste and add salt and pepper as needed.
6. Plate Capellini
Divide capellini evenly between 2 bowls. Garnish with basil and grated pecorino. Serve hot.