Vegetarian A medley of herbs combine to make an intense green puree. A touch of butter and Parmesan soften the vivid herbal flavors and vegetables round out the dish. If you have leftover herb puree, toss it with cooked shrimp or chicken. Serves 6 For the Herb Purée · 2 cups flat-leaf parsley leaves · 1 small bunch chives · 1 cup mint leaves · 6 large leaves of basil · 1/3 cup tarragon leaves · 1/3 cup olive oil · 3 tablespoons water, more if needed · Salt and pepper to taste For the Vegetables and Pasta · 2 large carrots, cut into 1-inch sticks · 1 pound (about 1 bunch) asparagus, woody ends snapped off, spears cut in 2-inch lengths · 1 cup small broccoli florets · 1 cup sugar snap peas, halved · 1/2 cup fresh peas · 1 (18-ounce) package penne rigate or conchiglie pasta · 4 tablespoons (1/2 stick) butter · sea salt, to taste · freshly ground pepper, to taste · 1 (5-ounce) block Parmesan cheese
For the herb puree, place parsley, chives, mint, basil, tarragon, olive oil and water in a blender or food processor and puree until smooth, stopping to scrape down the sides several times. Add more water if needed until puree drips easily from a spoon. Taste and adjust seasoning with salt and pepper. The puree will taste very fresh and intense. Strain puree if desired, pressing lightly with the back of a spoon. Set aside. For the vegetables and pasta, bring a large pot of salted water to a boil. Add the carrots and cook until no longer crunchy, 3 to 5 minutes. Remove carrots with a slotted spoon and transfer them to a large bowl of ice water to stop the cooking. Add the asparagus to the boiling water and cook until crisp-tender, 2 to 3 minutes. Transfer asparagus to the ice water. Next cook the broccoli until crisp-tender, 2 to 3 minutes. Remove broccoli to the ice water as well. Finally add the sugar snap peas and green peas and cook for 1 minute. Transfer them to the ice water. Drain all vegetables thoroughly and set aside. Keep the vegetable cooking water-you will use it to cook the pasta. Bring vegetable cooking liquid to a rapid boil. Stir in the pasta and cook until tender but firm. Check package for time guidelines. Reserve a cup of the pasta cooking water. Drain pasta. Reheat all vegetables over a steamer or in the microwave. Toss drained pasta with butter in a large pan over medium heat. Season with salt and pepper and add about 1/4 cup of the reserved pasta water if the pasta looks dry. The pasta should look shiny. Remove from heat. Add vegetables and toss well to combine. Top with shavings of Parmesan. Drizzle with a tablespoon or two of herb puree and serve immediately. Nutrition Info Per serving (About 9.5oz/271g-wt.): 460 calories (240 from fat), 26g total fat, 10g saturated fat, 18g protein, 40g total carbohydrate (7g dietary fiber, 4g sugar), 35mg cholesterol, 510mg sodium Recipes from www.wholefoodsmarket.com/recipes