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fettuccine leeks peas garlic basil extra-virgin olive oil salt freshly ground black pepper water white wine freshly grated Parmesan cheese egg yolk lemon zest fresh chive blossoms
Viewed: 63 - Published at: 8 years agoIngredients
- 8 ounces fettuccine
- 4 ounces leeks, white and pale green parts only, thinly sliced into half-moons
- 4 ounces asparagus, cut into 1-inch pieces
- 4 ounces fresh or frozen peas
- 2 cloves of garlic, thinly sliced
- 2 sprigs basil, plus torn leaves for garnish
- 1 tablespoon extra-virgin olive oil, plus more for serving
- coarse salt
- freshly ground black pepper
- 2 1/2 cups water
- 1/2 cup dry white wine
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- freshly grated cured egg yolk, for serving (optional)
- lemon zest, for serving (optional)
- fresh chive blossoms, for serving (optional)
Method
- Combine pasta, leeks, asparagus, peas, garlic, basil, oil, salt and pepper to taste, water, and white wine in a large straight-sided skillet (the pasta should lay flat).
- Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water had nearly evaporated, about 9 minutes. Add more water or white wine as needed if pasta is not cooked enough to your liking.
- When pasta is cooked, remove from heat, and stir in Parmesan cheese until just melted.
- Season to taste with salt and pepper, and garnish with basil, olive oil, chive blossoms, cured egg yolk, lemon zest, and/or additional cheese as desired. Divide among 2 bowls or serve straight from the pan.
