 Serves: 4
1 lb. fettucine pasta 1 lb. asparagus spears, trimmed, cut into 1½ to 2” inch pieces ¼ cup olive oil or less depending on the moisture needed 1 tablespoon finely grated lemon peel 1 - 5-to 5½ -ounce log soft fresh goat cheese ¼ teaspoon red pepper flakes Salt and pepper to taste
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 Serves: 4
1½ pounds green beans, washed and trimmed 1 cup grape tomatoes, sliced in half 1 tablespoon grapeseed oil* (just enough to coat the beans), plus for serving 4 cloves of garlic, finely minced ¾ teaspoon kosher salt freshly ground black pepper ¼ cup Parmesan cheese ¾ lb. penne or rigatoni pasta
You may substitute olive oil if desired. *Depending on the moisture released by the vegetables, you may wish to add a tad more oil at the point of serving  Serves 4
1 lb. linguine 4 tablespoons good green olive oil 2 tablespoon unsalted butter 1 - 1½ cup half & half, fat free is fine ½ cup ricotta cheese 2 cups snow peas, sliced lengthwise, ¼ inch wide 2 teaspoons lemon zest ¼ cup chives, minced 2 tablespoons Parmesan cheese 1 cup basil, shredded or cut with a scissors 1 cup reserved pasta water Salt & fresh pepper to taste
NOTE: Because many of the ingredients come together quickly in the last few minutes, it is best to have all the mincing, cutting and zesting done in advance. VARIATIONS: Try adding a few pea shoots or fennel/rainbow/beet sprouts. |