| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 8 ounces penne
- 8 ounces snap peas, trimmed and halved crosswise
- 1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 small bunch kale (preferably Tuscan kale), stems removed and leaves roughly chopped
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1 large bunch fresh chives, chopped
- Grated zest of 1 lemon, plus 1 tablespoon lemon juice
- Freshly ground pepper
- 1 tablespoon chopped fresh tarragon
- 1/4 cup coarsely grated pecorino romano or parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.
- Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.
- Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 459 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 14 g |
| Cholesterol | 9 mg |
| Sodium | 533 mg |
| Serving Size | 1 of 4 servings |
| Calories | 459 |
| Total Fat | 22 g |
| Saturated Fat | 4 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 14 g |
| Cholesterol | 9 mg |
| Sodium | 533 mg |
Reviews
The whole family loved it. Very fresh and healthy.
You may love it, but we did not. It just wasn’t our thing: too citrusy and not enough savory. I was thinking great for Summer with all the greens and citrus, but it was just okay. We won’t make it again.
Excellent – really enjoyed this.
Just made it last night and can’t wait to do it again.
Not too bad. Didn’t really care for the taragon though.
Absolutely delicious and very easy to make. I substituted frozen snap peas and it turned out great. The lemon and chive sauce really makes the dish. This recipe I s definitely one I will definitely make again!
I really enjoyed this dish. I don’t like snap peas, so I used a box of frozen peas. Also, I didn’t have chives, so I substituted scallion. I cooked the vegetables in boiled water separate from the pasta, as I was concerned the kale would not cook in the three minutes specified in the recipe. I put up the pasta once the vegetables were almost cooked and then combined them in the end.
The scallion-lemon sauce really came together surprisingly well with the tarragon. It was a really light refreshing flavor! The sauce was strong enough that I could taste the flavor throughout the pasta and vegetables.
The scallion-lemon sauce really came together surprisingly well with the tarragon. It was a really light refreshing flavor! The sauce was strong enough that I could taste the flavor throughout the pasta and vegetables.
This was an easy healthy meal. The chive and lemon sauce was delicious, I didnt have any tarragon so not sure I missed it Used sugar snap peas so crunchy and light with the kale & asparagus. Next time I will add pine nuts for extra texture.