Technically it’s Spring. It doesn’t feel like it today, but I’m attempting to conjure up some warmer Spring weather with this dish. And if all else fails, this dish pairs fabulously with a nice white wine.
It’s full of fresh herbs, spring veggies, and a bright lemon sauce. I used basil, parsley, and chives. That’s what I had on hand, but you can use whatever sounds good to you. Same with the veggies; the snap peas, asparagus, and baby carrots looked great when I went to the store. Turnips or spring onions would work well in this dish as well.
8 oz egg noodles
2 cups chicken or vegetable broth
3 cups spring veggies; baby carrots, asparagus, snap peas, garden peas
1/4 cup fresh chopped herbs; parsley, basil, chives (equal parts)
3 cloves garlic, minced
2 Tbsp unsalted butter
2 Tbsp EVOO
2 tsp kosher salt
1/2 tsp pepper
2 tsp lemon zest
1 Tbsp lemon juice
HOW TO DO IT:
In a large pot, bring water to a boil and cook egg noodles per package instructions.
While pasta is cooking, heat 1 Tbsp EVOO in large pan over medium heat. Add carrots, sprinkle with salt, and cook for 2 mins. Add snap peas, and asparagus, and a little more salt. Cook for another 3 mins. Add garden peas and cook for 2 more mins.
Remove veggies from pan and transfer to a plate.
Add remaining 1 Tbsp EVOO to pan and heat over medium-low heat. Cook garlic until fragrant, about 30 seconds. Add broth, 1 tsp salt, and pepper. Bring to a boil and reduce to 1 cup.
Add lemon zest, lemon juice, herbs, cooked pasta, and veggies.
Top with more herbs and grated parmesan.