One-pan pasta, spring edition
Pasta and macaroni
Italian cuisine
This is a variation on Martha Stewart's One-Pan Pasta, tailored for spring vegetables rather than cherry tomatoes. The portions are reduced to serve 2 rather than 4. This recipe substitutes fresh asparagus, peas, and leeks for the tomatoes and onions from the original, and replaces some of the acid with white wine. Stirring in cheese at the end adds a creamy texture and flavor. Lemon zest and/or shaved cured egg yolks add additional spring color and flavor.
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