This recipe from Saveur highlights many of the new items we’ve been seeing at the market lately - peas, yellow squash, zucchini - and some that will soon be done for the season like broccoli. It’s a little heavy with all that cream, so enjoy its savoriness as is, or lighten it up by subbing in whole milk for cream and reducing the quantity. The beauty of a recipe like this that features such a melange is that you can adjust it seasonally, using any variety of produce. You know we love versatility like this in a recipe, and also the fact that a single dish is a stand-alone meal - cutting down on prep time and dishes afterward. It’s also great with a salad and lettuce is abundant right now.
Bring a medium pot of salted water to a boil over high heat. Put zucchini and squash into a sieve, blanch for 30 seconds, transfer to a large bowl of ice water to stop them from cooking further, then gently shake sieve to remove excess water, transfer vegetables to a small bowl, and set aside. Repeat blanching and cooling process with the peas, broccoli, and asparagus, in that order, setting vegetables aside in separate bowls.
Heat 2 tbsp. of the olive oil in a large nonstick skillet over medium-high heat. Saute zucchini and squash and broccoli until just beginning to brown, 2-3 minutes. Add peas, one-third of the garlic, and salt to taste, saute for 1 minute, then transfer to a medium bowl, cover, and set aside. Wipe skillet clean. Heat 2 tbsp. of the oil in the skillet over medium-high heat and saute mushrooms until golden brown, 2-3 minutes. Add pine nuts and saute until golden, 1-2 minutes. Add half the garlic and salt to taste, saute for 30 seconds, then transfer to a small bowl, cover, and set aside. Wipe skillet clean. Heat 1 tbsp. of the oil in the skillet over medium-high heat, saute asparagus until lightly browned, about 1 minute, then transfer to a small bowl, cover, and set aside. Add the remaining 1 tbsp. oil, tomatoes, remaining garlic, and salt to taste to the skillet, and cook over medium-high heat, stirring often, until tomatoes break apart and release their juice, 3-4 minutes. Cover and set aside.
Cook pasta in a large pot of boiling salted water over high heat until just cooked through, 10-12 minutes. Meanwhile, boil 2 1⁄2 cups of the cream in a large skillet over medium-high heat until slightly thickened, 5-6 minutes. Stir in Parmigiano and salt to taste. Drain pasta, add to skillet with cream and cook, stirring often, until pasta absorbs the sauce, 2-3 minutes. Add the remaining 1⁄2 cup cream, stock, and butter, and stir constantly until sauce thickens, 1-2 minutes.
Divide pasta among four warm bowls. Dividing quantities equally, top pasta with the zucchini-broccoli mixture, mushroom mixture, tomato sauce, and asparagus, in that order. Garnish with basil.
Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.