Arugula Fettuccine with Spring Vegetables


  • Recipe for basic pasta dough, omit 1 egg
  • 1/2 lb. baby arugula, blanched and water squeezed out
  • 1 bunch asparagus, thinly sliced
  • 1/2 lb. pea tendrils
  • 1 leek, white part only, diced
  • 1/2 pint grape tomatoes, halved
  • 2 slices prosciutto, diced
  • 2 Tbsp. parsley, chopped
  • Lemon oil
  • Salt and pepper
  • Reserved pasta water
  • Olive oil

For the pasta: In a food processor, blend arugula with eggs. Proceed with basic pasta dough recipe.

Following manufacturer’s instructions, roll dough out to fettuccine. Set aside. Put a pot of water on to boil. Add a pinch of salt. Heat 2 tbsp. olive oil in a large sauté pan over medium heat. Add leeks and cook for 5 minutes. Meanwhile, cook pasta until tender, about 3-5 minutes. Reserve 1 cup pasta water. Place pasta in a bowl, toss with lemon oil, and keep warm. Add pea tendrils and asparagus to sauté pan. Cook for 2 minutes. Add pasta water, tomatoes, and prosciutto and simmer for 30 seconds. Remove from heat. Divide pasta into bowls, spoon vegetables over, and sprinkle with parsley.