Monday, April 26, 2010

Rachael Ray's Lemon Chive Spaghetti with Veggies

I saw this recipe on the Rachael Ray show so I thought I'd give it a try.   I thought it was okay, but to me the sauce was too lemon-y.  I might try it again but I would only use one lemon.


1 pound egg tagliatelle, such as Delverde brand or other thin, wide pasta or egg pasta (I used fettuccine)
1/2 pound thin asparagus, trimmed of tough ends
1/4 to 1/3 pound of thin green beans, a couple of handfuls
1 cup frozen green peas (I used canned)
1 tablespoon EVOO – Extra Virgin Olive Oil
3 tablespoons sweet butter
1/2 cup finely chopped chives
2 cloves garlic, finely minced or grated
1/2 cup dry white wine
1 tablespoon Dijon mustard
2 Meyer lemons or 2 ripe organic lemons
Freshly grated Parmigiano-Reggiano cheese to taste, plus some to pass at table
2 cups mache or other baby lettuce (I omitted)


1) Bring a large pot of water to a boil for pasta. Cook pasta to al dente according to package, about 7-8 minutes.

2)Slice asparagus in 1-inch pieces on an angle. Cut beans into thirds, also on an angle. Midway through cooking the pasta, add asparagus and beans to water so they cook 3-4 minutes in boiling water with the pasta.

3) Add peas to the pot 1 minute before draining. Reserve about 1/2 cup starchy cooking water just before you drain the pasta.

4) Meanwhile, heat EVOO in pan and melt butter into it over low to medium-low heat. Add chives and garlic and stir a minute or two. Then add wine and gently reduce a couple of minutes more. Juice the lemons, stir in Dijon and lemon juice and turn off heat.

5) Add pasta and remaining starchy water and toss to coat evenly 1-2 minutes. Add some cheese and pepper to taste. Fold in baby lettuce and serve with extra cheese on top.

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