Creamy lemony pasta with fresh vegetables and the brightness of mint.

 

Serves 2-4

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Ingredients​

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• 8 oz pasta (short or long; gluten-free if preferred)

• 1 small onion, finely diced

• 1 small red bell pepper, finely diced

• 2/3 cup roughly chopped asparagus

• 3 garlic cloves, finely minced

• 1 cup cherry tomatoes, halved

• 1 pt heavy cream

• ½ cup finely shredded aged Gouda cheese

• Zest of 1 lemon

• 2-3 tbsp chopped fresh mint

• 2-3 tbsp chopped fresh chives, plus more for serving

• Olive Oil​

• Salt

• 1 cup reserved pasta cooking water (as needed)

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To finish

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• Chopped fresh chives

• Sliced lemon

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Method

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Bring a large pot of salted water to a boil.  Cook pasta until just shy of al dente.  Reserve 1 cup of pasta water before draining.

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In a large pan, heat olive oil over medium heat.  Add onion, red pepper, and asparagus.  Season with salt and cook until softened.

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Add cherry tomatoes and garlic.  Cook for a few minutes until the tomatoes begin to soften and release their juices.

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Pour in the cream and add lemon zest.  Season with salt and let reduce slightly. 

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Add pasta to the pan.  Sprinkle with Gouda and add a splash of reserved pasta water.  Stir gently over low heat for 2-3 minutes, until the pasta is coated in a light, glossy sauce.

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Turn off the heat and fold in mint and chives.

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Taste and adjust salt.  Serve with additional finally chopped chives.

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A note from my kitchen

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Use the vegetables you love, choosing a few that complement one another.  The sauce should feel light and glossy, not heavy.  

 

Indulge in the fresh herbs, they bring the dish to life.  Best made with peak-season vegetables.