With the spring harvests being more than abundant at the moment, this simple recipe is perfect for celebrating the beautiful local vegetables! I love that you can swap out the ingredients based on what you find at the market! Green beans, white asparagus, spinach… all are great options! Plus, it takes less than 20 minutes to cook and is perfect for a slightly cooler evening!
Servings: 4-6
Preparation: 10 minutes
Cooking: 15 minutes
Ingredients:
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¾ cup tubetti pasta
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1 tbsp butter or olive oil
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1 large shallot, finely chopped
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2 cloves garlic, finely chopped
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2 small parsnips, peeled and diced
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5 cups water
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1 tbsp Better Than Bouillon chicken or vegetable base
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1 cup snap peas, cut into thirds
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1 bunch green asparagus, cut into one-inch pieces
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2-3 stalks of black kale, stems removed and roughly chopped
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1 can (540ml) white beans, drained
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½ tsp kosher salt
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Pepper, to taste
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Zest of one lemon
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Juice of half a lemon
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Optional: a pinch of dried thyme
To serve:
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Grated Parmesan, to taste
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Finely chopped flat-leaf parsley
Steps:
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Cook the pasta in boiling salted water until al dente. Drain and set aside.
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Heat a pot over medium heat with the butter or oil and add the shallot and garlic. Stir and cook for about 2 minutes until the shallot is cooked. Add the parsnips and cook for another minute. Add the water and bouillon paste. Stir and bring to a boil.
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After 4 to 5 minutes of cooking, add the snap peas and asparagus. Cook for about 2 to 3 minutes. Add the kale and white beans. Season with salt and pepper and add the lemon zest and juice. Stir and turn off the heat.
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Serve in a large bowl and sprinkle with Parmesan and flat-leaf parsley. SO good.