By The Associated Press
This lemony pasta with peas, fava beans and asparagus from Maria Elia’s “The Modern Vegetarian” remains brightly flavored and beautiful to look at even when edamame are substituted for the fava beans.Capri Lemon Pasta with Peas, Fava Beans and Asparagus
Start to finish: 20 minutes
1 1/4 C. heavy cream
Juice and zest of 2 lemons
1 bunch asparagus, ends trimmed, cut into 1-inch pieces
1 pound fresh fava beans, shelled (or 5 1/2 ounces frozen fava beans or shelled edamame)
14-ounce package fresh pasta (linguine, tagliatelle or spaghetti)
1 pound fresh peas, shelled (or 5 1/2 ounces frozen)
4 Tbsp. mascarpone
1 C. grated Parmesan cheese
Small bunch fresh basil, leaves torn
Salt and ground black pepper, to taste
Bring a large pot of salted water to a boil.
Meanwhile, in a small saucepan over medium-low combine the cream and lemon zest. Bring to a boil then reduce the heat and simmer for 3 minutes.
Once the water has boiled, add the asparagus, fava beans, pasta and peas. Cook for 3 minutes, or until the pasta is al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and produce.
Pour the warmed cream and lemon zest into the pasta cooking pot. Add the lemon juice, mascarpone and reserved pasta cooking water. Return to a boil, then add the pasta and vegetables.
Add the Parmesan, basil, salt and pepper. Toss well.
(Recipe from Maria Elia’s “The Modern Vegetarian,” Kyle Books, 2009)
Nutrition information per serving (values are rounded to the nearest whole number): 1,347 calories; 454 calories from fat; 50 g fat (28 g saturated; 1 g trans fats); 152 mg cholesterol; 165 g carbohydrate; 64 g protein; 40 g fiber; 742 mg sodium.
This chilled soup from Maria Elia’s “The Modern Vegetarian” is a surprisingly delicious blend of sweet and savory.
Chilled Tomato, Peach and Ginger Soup
Start to finish: 2 1/2 hours (1 hour active)
1/4 C. olive oil, plus extra for drizzling
2/3 C. thinly sliced shallots (about 4 medium)
1-inch piece fresh ginger, peeled and finely sliced
2 1/4 pounds plum tomatoes
4 garlic cloves, finely sliced
1 red chili, halved lengthwise and seeded
Salt and ground black pepper, to taste
1 C. water
8 basil leaves (Thai is best), torn
In a large saucepan over medium, heat the olive oil. Reduce the heat to medium-low, then add the shallots and ginger and cook until sticky and softened, about 15 minutes.
Meanwhile, bring a large saucepan of water to a boil. Cut a shallow X in the bottom of each tomato, then cut out the cores. Carefully add the tomatoes to the water. After 30 seconds, use a slotted spoon to remove them and set aside.
Repeat this process with the peaches, but let them sit in the hot water for 1 minute, or until the skins begin to loosen. Remove and discard the skins from the tomatoes and peaches, then set aside one of each to use as garnish.
Add the garlic and chili to the shallots, then cook for another 5 minutes.
Roughly chop the tomatoes, reserving any juice, and peaches, then add them and the juices to the shallots. Add the sugar, salt, pepper and water, then bring to a boil. Reduce the heat and simmer for 30 minutes.
While the soup simmers, remove the seeds from the reserved tomato (adding them to the soup), then finely dice the tomato. Repeat with the peach, then refrigerate both.
Remove and discard the chili from the soup. Transfer the soup, in batches if needed, to a blender and puree until smooth. Add water if the soup is too thick. Adjust seasonings. Cool, then cover and refrigerate until chilled.
Serve garnished with diced tomato and peach, basil leaves and a drizzle of olive oil.
Nutrition information per serving (values are rounded to the nearest whole number): 357 calories; 170 calories from fat; 19 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 48 g carbohydrate; 7 g protein; 8 g fiber; 305 mg sodium.(Recipe adapted from Maria Elia’s “The Modern Vegetarian,” Kyle Books, 2009).