The green of spring veggies are arriving at your local grocery.
by Diane Shannon Hansellposted Apr 11 2017 2:39PM
Spring veggies will begin appearing soon! Besides just a gentle steam or saute, there are so many other ways to incorporate them into your dinners. From tender asparagus to early kale, pasta makes a great base for a spring veggie dinner. This one is easy and so colorful!
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.
Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.
Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.
The Lite 96.3 Teddy Bear Patrol delivered bears to first responders during EMS week. Emmet, Cheboygan and Charlevoix EMS and sheriff deputies are now stocked up for a busy summer. Your donations have provided hundreds of bears and they so appreciate it! Click here to read more.
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