This easy and delicious pasta dish will be your “go-to” for any season. The star of this dish is the fresh garganelli pasta. Fresh is best as it cooks in minutes. A delicious sauce of white wine and butter coats the pasta and vegetables, with a generous scattering of fresh grated Parmesan cheese. The recipe uses asparagus, young carrots, and fresh peas. But sweet corn, green beans, and broccoli would be a delicious too! Make it your own with the vegetables you prefer and fresh for the season.
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 6 young carrots, cut into 1/4-inch slices
- 8 ounces fresh or frozen green peas
- 12-16 ounces fresh garganelli pasta
- 6 tablespoons dry white wine
- 10 tablespoons unsalted butter, cut into 10 pieces
- 1 teaspoon kosher salt
- 4-5 sprigs of fresh basil or parsley, leaves removed from stems
- 3/4 cup fresh grated Parmesan cheese
Fill a large pan with water and bring to a boil. Add the asparagus, carrots, and peas cooking for 4-5 minutes. Use a strainer to remove the vegetables, transferring them to a bowl and setting aside.
In the same pan with the boiling water, cook the pasta according to the package directions in well salted water (adding 2 tablespoons salt to the water), until al dente (about 1 minute less than stated). Drain and set aside.
Using the same large pan, now empty, over medium-high heat add the wine, butter, and teaspoon salt, cooking together for about 4-5 minutes until the wine is slightly reduced and the butter is melted. Add in the cooked vegetables, reheating in the wine/butter for 1-2 minutes. Add in the cooked pasta, tossing all together to coat with the sauce. Transfer to a large serving platter, generously sprinkle with Parmesan cheese and scatter the basil and/or parsley leaves. Serve hot or warm.