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Pasta with Herb Purée and Vegetables

Serves 6
Time 40 min
A medley of herbs combine to make an intense green sauce for this vegetable-filled pasta dish. If you have leftover herb purée, toss it with cooked shrimp or chicken.
Special Diets:
Ingredients
  • Herb Purée
  • 2 cups fresh flat-leaf parsley
  • 1 small bunch fresh chives
  • 1 cup fresh mint
  • 6 large fresh basil leaves
  • 1/3 cup fresh tarragon
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon pepper
  • Vegetables and Pasta
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 large carrots, cut into 1-inch matchsticks
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 cup small broccoli florets
  • 1 cup sugar snap peas, halved
  • 1/2 cup shelled green peas
  • 1 (18.0-ounce) package penne rigate or conchiglie pasta
  • 2 tablespoons butter or extra-virgin olive oil
  • 1 piece (5-ounce) Parmigiano Reggiano
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Exclusively for Prime members in select ZIP codes.

Method

For the herb purée, place parsley, chives, mint, basil, tarragon, oil, salt, pepper and 3 tablespoons water in a blender or food processor and purée until smooth, stopping to scrape down the sides several times.

Add more water if needed until purée drips easily from a spoon. The purée will taste very fresh and intense.

Strain, if desired, pressing purée through a sieve lightly with the back of a spoon. Set aside.

For the vegetables and pasta, bring a large pot of salted water to a boil.

Add carrots and cook until just tender. Using a slotted spoon, transfer carrots to a large bowl of ice water to stop the cooking.

Repeat process with asparagus, broccoli, sugar snap peas, and green peas.

Reserving vegetable cooking water, drain all vegetables thoroughly and set aside.

Bring vegetable cooking liquid to a rapid boil. Stir in pasta and cook until tender but firm. Drain and reserve 1 cup of the pasta cooking water.

Toss drained pasta with butter and vegetables in a large skillet over medium heat.

Season with salt and pepper and add about 1/4 cup of the reserved pasta water if the pasta looks dry.

Top with shavings of cheese, drizzle with 1 or 2 tablespoons of the herb purée, and serve immediately.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • Herb Purée
  • 2 cups fresh flat-leaf parsley
  • 1 small bunch fresh chives
  • 1 cup fresh mint
  • 6 large fresh basil leaves
  • 1/3 cup fresh tarragon
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon pepper
  • Vegetables and Pasta
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 large carrots, cut into 1-inch matchsticks
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 cup small broccoli florets
  • 1 cup sugar snap peas, halved
  • 1/2 cup shelled green peas
  • 1 (18.0-ounce) package penne rigate or conchiglie pasta
  • 2 tablespoons butter or extra-virgin olive oil
  • 1 piece (5-ounce) Parmigiano Reggiano
Shop with Prime

Exclusively for Prime members in select ZIP codes.