From Maria Elia’s “The Modern Vegetarian” (Kyle). Serves 4-6.
Ingredients
1 1/4 cups heavy cream
Juice and zest of 2 lemons
1 bunch asparagus, ends trimmed, cut into 1-inch pieces
1 pound fresh fava beans, shelled (or 5 1/2ounces frozen fava beans or shelled edamame)
One 14-ounce package fresh pasta (linguine, tagliatelle or spaghetti)
1 pound fresh peas, shelled (or 5 1/2ounces frozen)
4 tablespoons mascarpone
1 cup grated Parmesan cheese
Small bunch fresh basil, leaves torn
Salt and pepper, to taste
Directions
Bring a large pot of salted water to a boil.
Meanwhile, in a small saucepan over medium-low, combine cream and lemon zest. Bring to a boil, then reduce heat and simmer for 3 minutes.
Once water has boiled, add asparagus, fava beans, pasta and peas.
Cook for 3 minutes, or until the pasta is al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and vegetables.
Pour warmed cream and lemon zest into the pasta cooking pot. Add lemon juice, mascarpone and reserved pasta cooking water.
Return to a boil, then add pasta and vegetables. Add the Parmesan, basil, salt and pepper. Toss well.
Per serving based on 6 servings: 551 cal.; 20 g pro.; 54 g carb.; 29 g fat (18 sat., 7 monounsat., 2 polyunsat., 2 other); 93 mg chol.; 517 mg sod.; 6 g fiber; 8 g sugar; 47 percent calories from fat.
