[edit] Ingredients
½ |
pound fresh snow peas, sugar snaps, or other edible pod peas, one type or |
|
assorted |
½ |
pound baby summer squash or zucchini, with blossoms if |
|
small possible, or squash, sliced |
½ |
pound tender fresh asparagus, cut into 2-inch pieces |
1 ½ |
cups shelled fresh or frozen tiny peas |
6 |
|
¼ |
|
1 |
lrg red or gold sweet pepper, cut into julienne |
1 |
tablespoon minced or pressed garlic |
½ |
cup homemade chicken stock or regular-strength canned broth |
1 ½ |
cups chopped yellow tomatoes or halved yellow pear tomatoes |
¼ |
cup minced fresh chives |
1 ½ |
cups fresh basil, cut into chiffonade or chopped |
½ |
cup freshly grated Parmesan cheese |
|
Fresh basil sprigs (garnish) |
[edit] Preparation
Step 1 |
Separately steam or blanch pea pods, squash, asparagus, and peas until crisp-tender. Drain and reserve. Cook pastas separately in 2 quarts boiling water until al dente. Drain and keep warm. Meanwhile, heat oil in heavy saucepan over medium heat. Add pepper and cook until limp, about 10 minutes. Reduce heat to low, add garlic, and cook about 3 minutes. Add stock or broth, tomatoes, chives, and basil chiffonade; increase heat to medium and cook until tomatoes give off juice. Add reserved vegetables and cook until hot. Toss with pasta. Sprinkle with Parmesan cheese and garnish with fresh basil sprigs. Pass additional cheese at table. |
Step 2 |
Serves 4 to 6. |
