Spring Vegetable Pasta

Name: Spring Vegetable Pasta
Yield: Serves 4 to 6
Ingredients: 3 medium, leeks, white and light green parts halved lengthwise, washed, and cut into 1/2-inch-thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved; 1 pound, asparagus, tough ends snapped off, chopped coarsely, and reserved; spears cut on bias into 1/2-inch-thick pieces; 2 cups, frozen baby peas, thawed; 4 medium, garlic cloves, minced or pressed through garlic press (about 4 teaspoons); 4 cups, vegetable broth; 1 cup, water; 2 tablespoons, minced fresh mint leaves; 2 tablespoons, minced fresh chives; 1/2 teaspoon, finely grated zest plus 2 tablespoons juice from 1 lemon; 6 tablespoons, extra-virgin olive oil; , Table salt; 1/4 teaspoon, red pepper flakes; 1 pound, campanelle; 1 cup, dry white wine; 1 ounce, grated Parmesan cheese (about 1/2 cup), plus extra for serving; , Ground black pepper

Main Courses
Pasta
Vegetables
Vegetarian
Easter

Appears in Cook's Illustrated May/June 2011, America's Test Kitchen TV

When the original primavera method took hours—and produced washed-out vegetables and stodgy sauce—we found inspiration in an entirely different classic.

SERVES 4 to 6

TIME 1½ hours

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