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
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
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.
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The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.