For one thing, spring is finally here — TasteSpotting headquarters is looking at 80 degree weather this week! — but more importantly, it’s about darned time we picked the winner of that gorgeous Silver Spoon Pasta cookbook we threw up for grabs last month!
So without further ado…
The Silver Spoon Pasta Cookbook now belongs to…Gwen L! Content of the comment had nothing to do with it, but we do quite love that Gwen said that her favorite pasta is a gnocchi in a Gorgonzola sauce. Gwen, please drop us an email with your mailing address so we can get the book out to you!
For everyone else, thank you all so much for playing along, and we’re sorry that you didn’t end up with the cookbook. You can buy a copy for yourself, and for the mean time, we’re sharing a seasonally appropriate recipe that is actually the very first one in the cookbook, Spring Pasta with Peas and Asparagus.
And don’t forget that we’re still waiting for your comment-entry to win the huge, heavy 660 Curries cookbook!
Spring Pasta with Peas and Asparagus | Bavette Primaverili
*TasteSpotting Kitchen Note* The recipe out of the book calls for bavette, a type of long, dried pasta from Genoa in northern Italy. Linguine or fettuccine is a fine substitute.
4 tablespoons butter
2 tablespoons olive oil
2 scallions, chopped
3½ cups shelled peas
14 ounces asparagus, trimmed and cut
2/3 cup hot water
12 ounces bavette (or other long pasta)
2/3 cup grated Parmesan cheese
salt and pepper
Melt half the butter with the oil in a shallow pan. Add the scallions and cook for 3-5 minutes until soft and translucent.
Add the peas and asparagus, season with salt and pepper, stir in the hot water, and simmer for 25 minutes.
Meanwhile, cook the bavette/pasta in plenty of salted boiling water until al dente. Drain, tip into the pan with the vegetables, and mix. Stir in the remaining butter and Parmesan and serve immediately.