Ziti With Asparagus Peas & Lemon Cream

Recipe Ingredients

1/2 cup	118ml	Shelled fresh peas - (about, 1/2 lb unshelled)
1/2 lb	227g / 8oz	Asparagus - trimmed, peeled
		Cut on the diagonal - into 1-1/2" pieces
8 tablespoons	120ml	Unsalted butter
1 1/4 cups	296ml	Heavy cream
1		Juice of lemon
1 teaspoon	5ml	Finely grated lemon rind
		Salt
		Freshly ground white pepper
1/2 lb	227g / 8oz	Ziti or tubular pasta
3		Bibb or butter - lettuce, separated i
1/2 cup	73g / 2.6oz	Freshly grated parmesan - cheese

Recipe Instructions

(From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster).

Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside.

Add the asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside.

Add asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Run under cold water, drain and reserve.

In a large heavy skillet, melt the butter over medium heat and whisk in the cream. Bring to a boil, reduce the heat, and simmer until reduced by one-third. Add the lemon juice and rind. Season with salt and white pepper and keep warm.

Bring plenty of salted water to a boil in a large casserole. Add the ziti and cook until just tender, al dente. Add 2 cups of cold water to stop further cooking. Drain thoroughly, and add to the lemon cream together with the peas, asparagus and Bibb lettuce and simmer until the sauce lightly coats the pasta and the lettuce has just wilted. Add the Parmesan and toss gently. Taste and correct the seasoning and serve at once.

Source:
Southern Living

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