Servings:
Makes 4 servings
Ingredients
- 8 jumbo green asparagus
- 4 california carrots
- 1 green zucchini
- 1 yellow zucchini
- 1 bunch purple or green basil
- 1 pound pappardelle pasta
- 1 cup english peas
- 1/4 cup extra-virgin olive oil
- 2 clove garlic
- 1 cup yellow cherry tomatoes
- 1 cup red cherry tomatoes
- 1/2 cup parmesan cheese
- 1/2 cup salt and pepper
Preparation
Baking Directions:
Using a vegetable peeler, thinly shave the asparagus.
Repeat with the carrots and zucchinis.
Set aside.
Chop half of the basil leaves.
Reserve the remaining whole basil leaves for garnish.
Bring a large pot of salted water to the boil.
Add the pasta, asparagus, carrots, zucchinis and peas and cook until the pasta is done.
Drain the pasta and vegetables and set aside.
Warm the olive oil in a large skillet over medium-high heat.
Add the garlic, tomatoes, and chopped basil and toss until warm.
Add the cooked pasta and vegetables, season with salt and pepper and toss until warm.
Turn the pasta into a large warm bowl, toss with the Parmesan cheese, and sprinkle the remaining whole basil leaves over.
