Simon's Spring Vegetable Pasta

Simon's Spring Vegetable Pasta

INGREDIENTS

  • 1/2 lb penne pasta
  • 1 Tbsp olive oil
  • 3 Tbsp unsalted butter
  • 1 tsp fresh garlic, minced
  • 1 cup asparagus, cut into bite-sized pieces
  • 1/3 cup Simon's Secret Sauce (any flavor)
  • 1/2 cup fresh English or snap peas, shelled
  • 12 cups (packed) baby arugula
  • small handful of pea shoots (optional)
  • half of one small lemon, juiced and zested 
  • 3 oz goat cheese, crumbled
  • 1/4 cup Parmesan cheese, plus more for serving
  • 1 Tbsp flat leaf Italian parsley, minced
  • 1 Tbsp chives, minced
  • kosher salt (or Simon's Truffle Salt) and freshly-ground black pepper, to taste
  • 1 Tbsp Simon's Truffle Oil  (Optional)

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions, about 8-10 minutes.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat until shimmering. Add the butter, and when it melts, add the garlic, and cook until golden and fragrant, 1-2 minutes.
  3. Add the asparagus, and cook, stirring often, for 2-3 minutes, until just beginning to soften.
  4. Add the peas, arugula, and pea shoots, if using. Sauté for another 1-2 minutes, until the vegetables are tender but still vibrantly green. Season with salt (or Truffle Salt) and pepper, to taste.
  5. Add the Simon's Secret Sauce (any flavor), lemon juice and zest, and stir to combine.
  6. Add the cooked pasta to the vegetables, and stir to combine. Top with the goat cheese, parmesan, and herbs, and divide between bowls. Serve with more parmesan, to taste. Add some Truffle Oil to enhance (optional) Enjoy!
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