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Arugula Fettuccine with Spring Vegetables

From Lynne Wilson


½ lb. baby arugula, blanched and water squeezed out
1 bunch asparagus, thinly sliced
½ lb. pea tendrils
1 leek, white part only, diced
½ 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.