I love pasta that mixes and matches vegetables, and every season offers an array of tastes, textures and colors to play with.
Since I am a CSA member, I often take my clue from my weekly box, and this week, these ingredients were among the offerings. I thought about adding sweet peas, a classic spring ingredient, so feel free to add them. I often use frozen, since finding fresh peas is so difficult in the US. Farmers markets, however, may carry the fresh peas, so use them if you can!.
Prep time: 25 minutes
Total time: 25 minutes
|Cook the pasta in a large pot of salted boiling water, stirring occasionally until al dente. Time the pasta to be ready in about 25 minutes.Meanwhile, clean and slice the spring onions and asparagus. Clean and slice the artichoke heart as explained here.
Heat the oil in the skillet and toss in the vegetables and ½ tsp. of salt.
|Add the thyme leaves and stir.|
|Cook the vegetables over medium-low heat, covered, until they are softened (about 20 minutes), stirring occasionally.|
|Drain the pasta very al dente, reserving one cup of the cooking water. Toss the pasta into the large skillet with the vegetables and stir over low heat. Keep cooking for another minute or two to meld the flavors, adding some of the cooking water if it seems dry (you will likely need about ½ cup).|
|Add the pecorino cheese (or Parmigiano-Reggiano) and toss well. Serve hot, sprinkled with more grated cheese and freshly ground black pepper if desired.|