Ziti With Asparagus Peas & Lemon Cream
1/2 cup shelled fresh peas, unshelled
1/2 pound asparagus, trimmed, peeled, cut on the diagonal into 1 1/2" pieces
8 tablespoons unsalted butter
1 1/4 cups heavy cream
1 juice of lemon
1 teaspoon finely grated lemon rind
salt
freshly ground white pepper
1/2 pound ziti or tubular pasta
3 hearts bibb or butter lettuce, separated
1/2 cup freshly grated parmesan, cheese
Place the peas in a vegetable steamer, set over simmering water, and steam,
covered, for 3-5 minutes or until just tender. Remove and run under cold water
to stop further cooking. Drain and set aside.
Add the asparagus to the vegetable steamer. Cover and steam for 3-5 minutes
or until just tender. Remove and run under cold water to stop further cooking.
Drain and set aside.
Add asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or
until just tender. Run under cold water, drain and reserve.
In a large heavy skillet, melt the butter over medium heat and whisk in the
cream. Bring to a boil, reduce the heat, and simmer until reduced by one-third.
Add the lemon juice and rind. Season with salt and white pepper and keep warm.
Bring plenty of salted water to a boil in a large casserole. Add the ziti and
cook until just tender, al dente. Add 2 cups of cold water to stop further
cooking. Drain thoroughly, and add to the lemon cream together with the peas,
asparagus and Bibb lettuce and simmer until the sauce lightly coats the pasta
and the lettuce has just wilted. Add the Parmesan and toss gently. Taste and
correct the seasoning and serve at once. Serves 4.
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