Spring Vegetable Ragout with Fresh Pasta

Spring Vegetable Ragout with Fresh Pasta
Photo by Scott Phillips


  • 1 small clove garlic, minced
  • ¼ cup loosely packed chopped mixed fresh herbs, such as basil, chervil, mint, parsley, and/or tarragon; more for garnish
  • 4 Tbs. cold unsalted butter, cut into ½-inch pieces
  • 3 cups mixed spring vegetables (such as medium-thick asparagus, baby carrots, baby turnips, spring onions, and sugar snap peas), trimmed and cut into 1- to 3-inch long by ½- to ¾-inch-wide pieces
  • Kosher salt
  • ½ cup shelled peas or peeled fava beans
  • 1/3 cup loosely packed pea shoots or watercress sprigs; more for garnish
  • + 4 more ingredients
    • Freshly ground black pepper
    • 1-½ tsp. freshly grated lemon zest
    • ¾ lb. fresh pasta sheets
    • Freshly grated Parmigiano-Reggiano for garnish (optional)

Bring a large pot of well-salted water to a boil. With a pizza cutter or chef’s knife, cut the pasta sheets into rustic strips about 1/2 inch wide. In a 10- to 11-inch straight-sided sauté pan, bring 2-1/2 cups water, the garlic, 1 tsp. salt, and 1/4 tsp. pepper to a simmer over high heat. Add t...

View full recipe at Fine Cooking


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