Pasta Primavera Verde

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 1/4 lb dried italian linguine (can use fresh pasta or spinach linguine)
• 2 cups broccoli florets
• 1/4 lb green beans, trimmed and cut into 1-inch pieces
• 1/4 cup sugar snap pea, stems removed (or snow peas)
• 1/4 lb asparagus, split lengthwise and cut in half
• 2 tablespoons finely minced fresh dill
• 2 tablespoons finely minced garlic
• 1/4 cup finely chopped scallion, green part only (or green onions)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon olive oil
• 4 tablespoons basil pesto (optional)
• 1 (10 ounce) can baby clams (optional)
• salt & freshly ground black pepper
• snipped fresh italian parsley (for garnish)
• toasted pine nuts (for garnish)
• grated parmesan cheese

Recipe

• 1 bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes, until al dente.
• 2 meanwhile, steam the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes.
• 3 remove the broccoli and beans and set aside.
• 4 add the peas and asparagus to the steaming basket and steam for 3 to 4 minutes. remove and set aside with the other vegetables. reserve the steaming broth.
• 5 drain the pasta and return it to the pot. add the vegetables, dill, garlic, scallions or green onions, pepper flakes, oil and 1/2 to 3/4 cup reserved steaming broth (omit broth if using pesto), and heat over medium heat for 1 to 2 minutes, stirring to coat thoroughly. add pesto and baby clams, if desired.
• 6 season to taste with salt and pepper. garnish with snipped fresh parsley and toasted pine nuts, and grated parmesan cheese at the table.
• 7 serve immediately.