{"id":8032,"date":"2024-04-29T13:36:49","date_gmt":"2024-04-29T17:36:49","guid":{"rendered":"https:\/\/mimbly.com\/wordpress\/?p=8032"},"modified":"2024-04-29T13:39:04","modified_gmt":"2024-04-29T17:39:04","slug":"creamy-asparagus-pasta-with-peas-and-mint-from-nyt","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2024\/04\/29\/creamy-asparagus-pasta-with-peas-and-mint-from-nyt\/","title":{"rendered":"Creamy Asparagus Pasta With Peas and Mint from NYT"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2024\/04\/24BIG-APPETITErex3-vzlq-master768.jpg.webp\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2024\/04\/24BIG-APPETITErex3-vzlq-master768.jpg.webp\" alt=\"\" class=\"wp-image-8033\"\/><\/a><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 teaspoon fine sea or table salt, more as needed<\/li>\n\n\n\n<li>1 pound short pasta, such as campanelle<\/li>\n\n\n\n<li>1 pound asparagus (about 1 bunch), trimmed<\/li>\n\n\n\n<li>2 tablespoons unsalted butter<\/li>\n\n\n\n<li>\u00be cup frozen green peas (no need to thaw)<\/li>\n\n\n\n<li>4 scallions, white and green parts thinly sliced<\/li>\n\n\n\n<li>\u00bc teaspoon red-pepper flakes<\/li>\n\n\n\n<li>2 garlic cloves, finely chopped<\/li>\n\n\n\n<li>\u00bd teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00be cup heavy cream<\/li>\n\n\n\n<li>\u00be cup grated Parmesan, more for serving<\/li>\n\n\n\n<li>1 lemon, zested and halved<\/li>\n\n\n\n<li>\u00bd cup chopped fresh mint (or use parsley, basil or dill), for serving<\/li>\n\n\n\n<li>Extra-virgin olive oil, for drizzling<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Bring a large pot of salted water to a boil over medium-high heat. Cook pasta until al dente according to package directions.<\/li>\n\n\n\n<li>As the pasta boils, slice asparagus stems into \u00bc-inch-thick pieces; leave asparagus tips whole.<\/li>\n\n\n\n<li>Melt butter in a large skillet over medium-high heat. Add asparagus, peas, scallions and red-pepper flakes. Cook until vegetables are bright green and just tender (but not soft or mushy), 2 to 4 minutes. Stir in garlic and cook 1 minute more. Season with the salt and \u00bc teaspoon black pepper; pour mixture into a large serving bowl.<\/li>\n\n\n\n<li>To the same skillet, add the heavy cream, \u00bd cup grated Parmesan and \u00bc teaspoon pepper. Simmer until reduced and thick, about 2 to 3 minutes. Return vegetables to the skillet and toss with the sauce to reheat.<\/li>\n\n\n\n<li>When the pasta is done, reserve \u00bd cup pasta water, then drain well.<\/li>\n\n\n\n<li>Immediately put the hot pasta in the same bowl you used for the vegetables and toss with remaining \u00bc cup grated Parmesan, lemon zest and mint. Add vegetable-cream mixture and the juice of half a lemon, and toss well. If the mixture looks thick, add a little pasta water to loosen it; it should be saucy. Taste and season generously with salt, pepper and more lemon juice as needed; it should taste bright and lively. Serve, topping each bowl with more Parmesan, mint and a drizzle of olive oil.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89,80,38],"tags":[1063,162,160,1064,28,59,112,119,395,528,103,662,44],"class_list":["post-8032","post","type-post","status-publish","format-standard","hentry","category-asparagus","category-entree","category-pasta","tag-arparagus","tag-butter","tag-cream","tag-evoo","tag-garlic","tag-lemon","tag-mint","tag-olive-oil","tag-parm","tag-pasta","tag-peas","tag-red-pepper-flakes","tag-scallions"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/8032","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=8032"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/8032\/revisions"}],"predecessor-version":[{"id":8034,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/8032\/revisions\/8034"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=8032"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=8032"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=8032"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}