Spring Veggie Bucatini

Name: Spring Veggie Bucatini
Total time: 60 min
Yield: 6
Ingredients: 1 package bucatini pasta; 1 bag of frozen peas, or 2 cups fresh peas; 1 cup chopped sugar snap pea; 1 head of asparagus, chopped into 1 inch pieces; 2 cups fresh pea shoots or pea tendril; 4 cloves minced garlic; 1 large shallot finely diced; zest and juice from one whole lemon; 1/4 cup dry white wine; 5 tb olive oil; salt and pepper to taste; 3 tb fresh sliced chive; 1 cup bread crumb; 1 cup pine nut; 1 cup parmasean cheese

1 hr(s) 0 mins

Total time

6

Serving

15

Ingredients

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Ingredients

package bucatini pasta

bag of frozen peas, or 2 cups fresh peas

cup chopped sugar snap pea

head of asparagus, chopped into 1 inch pieces

cups fresh pea shoots or pea tendril

cloves minced garlic

large shallot finely diced

zest and juice from one whole lemon

¹⁄₄

cup dry white wine

tb olive oil

salt and pepper to taste

tb fresh sliced chive

cup bread crumb

cup pine nut

cup parmasean cheese

Directions

Step 1

Cook pasta according to package directions and reserve 1/4 cup of pasta cooking water.

Step 2

Meanwhile, in a large saucepan, sauté garlic and shallots in 2 tbs olive oil. In a separate pan heat up 2 tb of oil and toast pine nuts until golden brown.

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