Simple Elegant Pasta Primavera

I love a combination of spring veggies like leeks, baby peas, and asparagus with a bit of sun-dried and fresh tomatoes. What if you want to add broccoli or zucchini? You know my one rule, think outside the recipe and use whatever sounds good to you. You can only add more nutrition by adding more veggies so go for it.

I've used Gluten Free pasta here because I find the regular stuff makes me bloated.
I find no difference in the texture if cooked al dente and the flavor is the same also.

Serves 6

Ingredients

12 oz (dry) Gluten free or regular pasta

1 leek, white and pale green parts only ( 2cups sliced)

1 or 2 cloves of fresh garlic

2 cups petite peas frozen or sweet peas freshZ

3 cups of fresh asparagus, bias cut, 1" pieces

2 cups of cherry or grape tomatoes cut in half

1 cup of thinly sliced sun-dried tomatoes*

*you can use either the ones that come in oil or not

¼ ½ cup of good, flavorful olive oil

½ cup of vegetable or chicken stock

¼ cup of fresh basil chiffonade (thin slices)

½ cup of toasted pine nuts-optional

Method

1. None of these veggies need par cooking as the cuts are small and they will all cook very quickly.

2. Leeks: cut it in half lengthwise then into ¼" slices. Wash well in cold water, make sure you get rid of all the sand. Either spin it dry or dry on paper towels.

3. Put the pasta water on to boil, salt it til it tastes like the sea, and assemble all the other ingredients.

4. When the water boils, put the pasta in. This particular pasta takes 9 mins.

5. 5 minutes before the pasta is finished heat a large sauté pan and place 2 Tbls of your olive oil in the pan.

6. When the oil is fragrant add the garlic and swirl it for about 30 seconds.

7. Add the leek, asparagus and sundried tomatoes and peas if they are fresh. Saute for about two minutes then add the fresh tomatoes and peas if using frozen.

8. Pour in the stock to deglaze the pan and help cook the veggies.

9. Continue to sauté, season with salt and pepper, add the basil and toss.

10. Drain the pasta, pour the pasta into the sauté pan or pour the pasta back into the pot and add the veggies. Add basil, add the remaining oil, taste for seasoning.

11. Serve family style in a large shallow bowl or individually. Sprinkle with pine nuts and offer parmesan cheese.

Chef's note: I use a fruity extra virgin olive oil for the drizzle at the end.

A light fruity wine will work with the vegetables here. Why not try a Pinot Gris from Oregon or California's Coastal region.