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Ingredients:
1 Oz. Dried porcini
1 Cup warm water
½ Lbs. asparagus, trimmed and cut into 1-inch pieces
¼ Lbs. green beans cut into 1-in. pieces
¾ Cup frozen baby peas, thawed
2 Cloves garlic, peeled and finely chopped
½ tsp. Crushed red pepper flakes
4 Tbs. Extra-virgin olive oil
1 Lbs. Spaghetti or Linguine
4 Tbs. Unsalted butter
2/3 Cup heavy cream
1 tsp. Finely grated fresh lemon zest
1 Cup freshly grated Parmigiano
¼ Cup finely chopped fresh flat-leaf parsley
¼ Cup finely chopped fresh basil
1/3 Cup pine nuts, lightly toasted
Additional Parmigiano
Preparation:
Soak the porcini in warm water in a small bowl for 30 minutes. Remove from the water, squeezing the excess liquid back into the bowl. Pour the soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve. Rinse the porcini to remove any grit, then squeeze dry, and chop coarsely.
Cook the asparagus and beans in a 6- to 8-quart pot of boiling salted water for 3 minutes. Add the peas and cook until the beans and asparagus are just tender, about 1 – 2 minutes more. Transfer the vegetables to a bowl of ice and cold water to halt their cooking. Reserve the water in the pot for cooking the pasta. Drain the cooled vegetables in a colander.
Heat a large sauté pan over medium-low heat and add the olive oil. Add the minced garlic, and the pepperoncino, and sauté for about 1 minute, until the garlic becomes fragrant. Add the drained vegetables, season with salt and pepper, and cook, stirring, for about 2 minutes, then transfer to a bowl.
Return the water in the pot to a boil and cook the pasta until
al dente. Drain the pasta in a colander. Add the butter, cream, lemon zest, and porcini to the now-empty, but still warm pasta pot and simmer for 2 minutes. Stir in the cheese and add the pasta, tossing to coat and adding as much of reserved porcini soaking liquid as necessary (1/2 to 2/3 cup) to keep the pasta well coated. Add the green vegetables, parsley, basil, and pine nuts. Taste for seasoning, add salt and pepper as necessary, and toss to combine.
To Serve:
Divide the pasta among six warmed plates and garnish with Parmigiano shavings.
Serves six
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