A friend approached Joe and said, “Joe, I just tried this great soup. It is called pasta ee fa-gee-oli. You have to try it.”
Joe responds laughing, “That’s not how you say it. It is pronounced pasta fazool.”
“No Joe. It’s pasta ee fa-gee-ol-ee.” It is pasta and bean soup and it is delicious.”
“I’ve eaten pasta fazool my whole life. It is Dad’s favorite soup and he loves to make it. In our house, we call it, pasta fazool.”
How do you say, “Pasta e Fagioli”?
Actually, according to online reference, you do not pronounce the “e” and fagioli has two syllables, fa-joli. The pronunciation is very lyrical and dances off the tongue with the accent on the “joli”. Saying “fagioli” is fun and so is saying “fazool”. The rhythm of the Italian word is upbeat and more captivating than the English translation, “beans”. Yet no matter how you say it, pasta e fagioli is delicious and needs to be in your soup repertoire. It is an Italian soup made with pantry staples of beans and pasta created out of necessity from humble origins. At its core, the soup is made with only four ingredients, beans, pasta, onion, and garlic. 5 ingredients if you count the water. 6 if you count the parmesan cheese. In my household, we always count the parmesan cheese.
Pasta e Fagioli
From my research, there are as many versions of pasta e fagioli as there are neighborhoods in Italy. Traditionally, pasta e fagioli has a stew-like consistency, somewhere in the middle of thick and thin. Too thick and it tastes gloppy, too thin and it is less filling. If Goldilocks were Italian, the three bears would leave pasta fagioli instead of porridge for Goldilocks to sample. She would taste each bowl of pasta fagioli to find the one that was “just right”, with the proper consistency and texture. Whether pasta e fagioli is thick like a stew or not, it is a magical soup with comforting flavor from the beans, pasta, aromatics, and parmesan cheese. Like Mac and Cheese, pasta e fagioli is pure comfort food and not only fuels the body but soothes the soul.
Italian heritage of Pasta e Fagioli.
Switching It Up
Traditional pasta fagioli recipe does not use stock because the soup’s foundation is the same water that cooks the beans and pasta along with aromatics and leftover rinds of parmesan cheese. Cooking everything in one pot helps develop the stew-like consistency of the soup. Plus, using rinds from parmesan cheese adds a nutty and cheese flavor to the water that is really lovely. It is a great technique to use when you need to bump of the flavor of a mild tasting broth or soup.
For my version, I made the soup with a thinner consistency, but it is loaded with lots of pasta, beans, and tomatoes. I chose not to cook the pasta and beans together but cooked them separately. Often, pasta gets gummy in soups because they become saturated and overcooked. I find this very unappetizing and do my best to avoid gummy pasta whenever possible.
Additionally, I made this soup with fresh cranberry beans and the cooking liquid turns dull and grey. I worried that the bean cooking liquid would make the soup unappealing. So, erring on the side of caution, I cooked the beans separately as well. By cooking the pasta and beans separately this gave me more control over the lifespan of the cooked pasta, the consistency of the soup, as well as the color and overall appearance.
Instead of using plain water, I combined vegetable broth, pasta water and the bean cooking liquid to make up the soups’ stock. This mixture keeps the traditional elements but lightens it up both in flavor and viscosity. I chose vegetable stock over chicken stock because chicken stock makes everything made with it taste like chicken soup.
Cranberry beans are stunning to look at with its’ ivory color and magenta splatter. Unfortunately, the beans lose their fun purple appeal as they cook, creating beans with an ivory-grey tone and ugly grey-beige liquid. The vibrant colorful appearance is gone. Have no fear, despite the dull cooked appearance, cranberry beans have a lovely mild and herbal flavor from the aromatics in the cooking liquid. When you cook fresh beans, do not salt the water. Instead add onions, garlic, and herbs to season the liquid. The cranberry beans will absorb all the aromatics and taste wonderful.
If you can find cranberry beans, buy them. This time of year, fresh cranberry beans are available at Farmer’s markets or specialty grocery stores. A pound and a half of cranberry beans in their shell will give you enough beans for this soup. The bonus of using fresh beans over dried beans is they do not take as long to cook, and there is no need for the overnight soaking.
To save time, use canned cannellini beans, reserving their liquid for the stock and rinsing them. Look for the low salt, or no salt variety as canned foods are often high in salt.
More soup recipes
Not only does pasta fazool have the power to nourish the body for a day of hard work, but it also has the power to heal emotionally. Eating soup is grounding, comforting and uplifting on any given day. I am not sure why all I know is how I feel after eating a bowl of soup. While eating soup there is a sense of timelessness and that might be the reason for the feeling of calm and comfort.
Making soup gives me the same satisfaction and reassurance. I find it to be a meditative process with a delicious outcome. What I love about making soup is I can use up odd and end pieces of food like vegetables, chicken or fish and give them new life. Pasta fagioli is the perfect foundation for such an activity. You won’t get the traditional soup, but the premise is the same. Use what you have in the pantry or the refrigerator, even if it is just pasta and beans, and transform those leftovers into a substantial meal.
I dedicate this post in loving memory to my father-in-law, Phil Palumbo. There is no special occasion for this dedication other than I cannot say pasta fazool or enjoy eating this soup without thinking of him and feeling his love.
Pasta e Fagioli
Some people say "Cheese" when having their pictures taken, but in our family, we say, "Pasta Fazool." It is a family tradition started from Joe's dad because it is such a fun word to say. No matter how you say it, Pasta e Fagioli, Pasta Fazool, or Pasta and Beans is a hearty heartwarming soup made from pantry ingredients and just hits the spot when every you need a pick-me-up.
It may look like a lot of ingredients in this recipe for such a basic soup, but each ingredient is consistent with the Italian tradition of using simple pantry ingredients and creating something magical. You can make this as easy as you wish by using store-bought stock and canned beans, or follow my lead and make everything from scratch. Yet, I hope one day, when you are stuck inside from bad weather, you take the time and make this soup from scratch. There is nothing like a homemade soup and its heartwarming lift you get from spending the day creating something delicious to eat for your family.
Cooked pasta absorbs a lot of the liquid in the soup. As a result, some people add warm pasta to individual bowls of the soup instead of the pot. This prevents the pasta from getting gummy from overcooking. But I believe the pasta adds flavor and a nice consistency to the soup, so I do not do that. To prevent the pasta from overcooking, make sure you cook it al dente because the pasta will continue to cook in the warm soup. Also, when I heat up leftovers of pasta fagioli, I add more vegetable stock to loosen it up.
- 2 cups (500 ml) dried cannellini beans or great northern soaked overnight Or, fresh cranberry beans
- 1 onion cut in quarters
- 3 garlic cloves peeled and smashed
- 3 bay leaves
- 2 sprigs rosemary or one sprig sage
- 1 rind parmesan
Pasta e Fagioli
- 6 slices bacon cooked and cut into ½ inch pieces optional -see notes for substitutes
- 4 TB (1/4 cup / 60 ml) extra virgin olive oil or you can use a combination of rendered bacon fat and olive oil
- 2 celery stalks diced
- 1 onion, cut in small dice
- ½ tsp red pepper flakes
- 3 large cloves garlic, minced
- 3 bay leaves
- Bouquet garni of 3 parsley sprigs, 1 sprig sage, 2 sprigs rosemary
- Beans from the bean recipe, drained from their liquid. Or 1-14.5 oz can cannellini beans, great northern beans, or kidney beans
- 2 Parmesan rinds, plus grated or shaved for serving
- 4 cups (1 liter) vegetable stock
- 2 cups (500 ml) water, or a combination of pasta water and the bean's cooking liquid
- 1 - 14.5 oz (425 g) can diced tomatoes with liquid
- 4 - 6 oz (125 -175 g) dried pasta such as ditalini, small elbows, or small tube-shaped pasta
- Parmesan Reggiano cheese grated or shaved
If you are using fresh cranberry beans you won’t need to soak them overnight as they have not been dried out.
If you are using dried beans and forgot to soak them overnight, place the beans in a large pot filled with water. Bring the pot of water to a boil and cook for 5 minutes. Turn off the heat and soak for one hour. Drain the water and proceed as directed for cooking the cranberry beans.
If you are using canned beans, drain and reserve the bean liquid. Rinse the beans. Begin the recipe at step 1 under Pasta e Fagioli.
Place the fresh cranberry beans or soaked beans in a large pot and add the quartered onion, 3 cloves of garlic smashed, 3 bay leaves, 2 sprigs of rosemary. Bring to a boil then turn down the heat to a simmer. Cook until tender, but not breaking apart, about 35 minutes for fresh cranberry beans, or 1 hour or longer for the dried beans. Check the beans frequently so you do not overcook them.
Remove the aromatics, onion, garlic, herbs, pour the beans into the bowl of a fine mesh strainer set over a bowl to catch the liquids. Drain the beans and reserve the bean water. Set aside.
Pasta e Fagioli
In a 5 qt Dutch oven or large stock pot, add the olive oil, (or a combination of olive oil and rendered bacon fat to equal 4 TBS (1/4 cup / 60 ml)), set over medium heat. Heat up the oil to melt the bacon fat if using. Add the onions and celery and a Kosher salt. Sauté until the vegetables are soft and transparent, being careful not to brown the vegetables, about 5-8 minutes. Add the red pepper flakes and minced garlic and sauté until for about 1 minute.
Once the vegetables are soft, add the vegetable stock, and 2 cups water (or a combination of pasta water, bean cooking liquid, and water). Add the bay leaves, bouquet garni, parmesan rinds, and chopped tomatoes with their liquid. Bring the soup to a simmer and cook for 10 minutes.
Continue to simmer the stock and add the cooked beans and crispy bacon pieces. Simmer for ten to twenty minutes. Taste and adjust the seasoning as needed. Add the cooked noodles and cook until they are warmed through.
Serve hot with thin slices, or finely grated Parmesan Reggiano.
Pasta e fagioli is best eaten the day it is made but it can be reheated on the stove or in a microwave. You may want to add some extra stock when heating up leftover soup, as the beans and pasta will absorb the liquid in the soup.
Joe's dad often added scraps of meat like ham to the soup to make it more substantial or cook the beans with a ham bone. According to Joe, Dad often used the soup to use up odds and ends of food that was leftover in the refrigerator or the pantry.
I like bacon in this soup as it adds a lovely smokey flavor. Pieces of fried prosciutto are a nice addition as well, but it does not have the smoky flavor of bacon.
If you do not eat pork, a traditional substitute is anchovy filets. Add 4-6 fillets to the sautéed onion and celery when you add the red pepper flakes. You want to cook them down so they melt into the oil before you add any liquids.
For a plant based version, omit the bacon, anchovies, and parmesan cheese rind. You will need additional seasoning to add more body and flavor to the pasta fagioli, which can come from additional garlic and herbs. Or maybe a small amount of miso though not too much to change the soup's Italian flavorings. I have yet to try nutritional yeast, but that is another option as well.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
A silky and chunky mushroom sauce recipe perfect with fresh or dried, long wide shape pasta. With a pound and a half of mushrooms, it has a deep mushroom flavor seasoned with dry Spanish sherry and fresh rosemary.
My stress level is very high now and I desperately need to chill out. In-between two nor’easters, extended power outages, and no internet, I migrated my website from one hosting service to another. Maybe I should have waited until the storms cleared, but then I would still be waiting. No internet.
For over a week my website fluctuated between it’s old home and new one, appearing with different styling and connections. Just like we went from house to house seeking warmth and shelter after the storm. Fortunately, we had a place to go, not like my website that was floating between two homes.
Mushroom Sauce to Sooth the Soul
Amid cleaning out my refrigerator and freezer and restocking our supplies, I spied a pint of store made fresh cream of mushroom soup. I grabbed it up like it was the last pint of soup in the store. Instinctively, I knew other than my internet service returning, cream of mushroom soup was the medicine I needed to calm my mind.
Back home, with each sweet and earthy slurp my body melted into the serene soup. Selfishly, I wanted more and next to mushroom soup, pasta with mushroom sauce grounds me. Like cream of mushroom soup, mushroom sauces for pasta is at the top of my favorite food list. When two of the most comforting foods combine, it is difficult to hold onto any worries. It is time to make this at home.
How to store mushrooms Once I open a sealed package of fresh mushrooms, I put any remainder mushrooms in paper bag. Mushrooms get slimy in plastic bags and containers.
Pappardelle with Sherry Mushroom Sauce
Wide flat noodles are my preferred pasta shape with this smooth mushroom sauce. Often pappardelle or tagliatelle are hard to find so penne is a good substitute. If you can get fresh pasta go for it, but make sure you time the pasta to reach just shy of al dente when the sauce is done cooking. Fresh pasta is best eaten right after it is cooked.
This recipe is adapted from Lidia's Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Tagliatelle with Mushroom Sauce.
- .5 oz (14 g) dried porcini mushrooms*
- 1 cup (250 ml) boiling water
- 1 lb. (454 g) dried or fresh pappardelle pasta or tagliatelle, or penne
- 2 TB extra virgin olive oil
- 1.5 lbs 750 g assorted mushrooms, sliced thin
- 1 leek cleaned and minced
- 3 cloves of garlic minced
- ½ tsp Kosher salt
- Fresh ground black pepper
- 2 TB fresh rosemary minced (thyme or sage)
- 3 TB tomato paste
- 2 TB dry sherry or Cognac
- 1 - 1.5 cups (250 - 375 ml) reserved mushroom liquid, or a combination of vegetable or chicken stock and mushroom liquid
- 2 TB butter
- Handful of Italian parsley chopped for garnish
- Fresh finely grated Romano cheese
Reconstitute the dried mushrooms
Place the dried porcini mushrooms in a small bowl and pour the boiling water over the mushrooms. Stir the mushrooms and poke at them to submerge the mushrooms under the water. Quickly cover the bowl with plastic wrap and set aside for 20 minutes. Remove the mushrooms from the liquid my lifting them out with your hands or a slotted spoon and rest them on a cutting board. Pour the liquid through a fine mesh strainer, lined with a double layer of cheese cloth, into a small bowl. Finely chop the reconstituted mushrooms and set aside. Reserve the mushroom liquid for later.
Fill a large stock pot with water and bring to boil. Once the pasta water reaches a vigorous boiling point and add about 2 teaspoons of Kosher salt.
Prepare the mushroom sauce
While the water is coming to a boil, heat a large skillet, about 12 inches (30cm) or sauté pan over medium-high heat. Add 2 tablespoons of extra virgin olive oil add all the fresh mushrooms to the pan. (If you use a smaller pan, you may want to sauté the mushrooms in a couple of batches.) Sauté stirring occasionally until they are cooked through and all their liquid has evaporated.
Add the minced leeks, garlic, minced reconstituted porcini mushrooms, half the minced rosemary, Kosher salt and fresh ground black pepper then stir to coat the vegetables. Cook until the leeks are soft about 5 minutes. Push aside the vegetables to uncover the hot spot of your pan and add the tomato paste to toast it over the hot spot for about a minute. Mix the tomato paste with the vegetables and cook for 4 minutes. Add the liquid, either just the mushroom stock or a combination of mushroom and chicken stock no more than 1. 5 cups (375 ml), and the butter. Turn down the heat to medium and simmer the mushroom sauce until the butter is melted and incorporated into the sauce, about 5 minutes. Taste and add more salt and pepper if needed.
Add the pasta to the salted boiling water and cook until al dente. Refer to the directions on the back of the pasta box. Occasionally stir the pasta so the strands do not stick together. Once cooked, remove the pasta from the water using tongs and add it directly into the pan with the mushroom sauce. Toss to evenly coat the pasta with the sauce. Sprinkle with the remaining minced rosemary and serve.
Serve immediately garnished with minced parsley with finely grated fresh Romano cheese.
Dried porcini powder is another way to get earthy mushroom flavor when cooking with cultivated mushrooms. Start with 1 teaspoon. Taste, then adjust with more if needed.
More mushroom recipes for the mushroom lover:
Mix up the Mushroom Sauce
Instead of a pasta sauce, spread the mushroom sauce over polenta, grilled steaks, chicken or white fish.
Top bruschetta with the mushroom sauce. Toast slices of crusty French or Italian bread then paint each slice using a garlic clove. Top the garlic toasts with the mushroom sauce and serve as an appetizer.
Add some cream or crème fraîche to the mushroom sauce for a creamy adaptation. Start with a half of cup (125 ml) and taste. If you use cream add it with the stock, but do not let the sauce boil. If you use crème fraîche, add it at the end before you add the pasta.
Switch up the herbs to reflect the season. Mushrooms taste delicious with thyme, rosemary and sage, but in the summer months, try it with basil.
Experiment with the texture. For a slightly smoother sauce, purée half of the sauce until smooth, then add the purée back with the other mushrooms. Adjust the thickness with more stock.
For a heartier mushroom sauce, add roughly chopped tomatoes to the sauce before you add the stock. Proceed as directed.
If it wasn’t for free Wi-Fi at various stores in my area I would not have been able to get my website up and running and publish this post. Thanks to Panera and Starbucks for providing the service. It was a real-life saver for many people like myself during the aftermath of two nor’easters within a weeks’ time. This is not an ad or a sponsored post, just a friendly thank you.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
When schedules are tight, and you want a hearty dinner with little preparation, a pasta dinner with turkey meat sauce is the answer. I can’t tell you how many times I relied on this meal over the years. When my kids lived at home, pasta with turkey meat sauce was a regular, if not weekly dinner. Fortunately, they never tired of this very dependable and affordable meal.
Pasta served with a simple meat sauce made with ground turkey and canned tomatoes are the basis for this recipe. We use ground turkey a lot for burgers, meatloaf, or a meat sauce. Don’t get me wrong, I love a juicy beef cheeseburger and believe Bolognese sauce is food for the Gods, yet the boys preferred ground turkey. Luckily, when it comes to making a meat sauce, their preference for ground turkey was easy to satisfy. Unlike ground beef, ground turkey is the perfect choice when you want a quick meat sauce. Turkey does not require several hours of cooking to break down and develop rich flavor like beef does. In fact, because turkey is so lean, the longer it cooks the tougher it gets.
Originally, my intention for making this sauce was to create a meal that was easy to make, and my kids would eat. With little toddlers running around I often did not have time to chop a lot of vegetables. A substantial meal with little prep was the ideal dinner. Aside from the amount of time the turkey meat sauce needs to cook, the most difficult part is preparing the garlic. As for the rest of the meal, ground turkey quickly browns then cooks in a sauce of chopped up canned tomatoes, grated carrots, and the minced garlic. The time it takes to boil water and cook the pasta provides a window of 30 – 40 minutes. This gives the meat sauce plenty of time to cook. The result is a meat sauce with bright flavor, and my attention could easily move between making dinner and my children’s needs.
As the boys grew up and if time allowed, I added other vegetables or seasoning. It is a great sauce to use up any loose vegetables hiding in the refrigerator. Anything goes be it, red pepper flakes, pancetta, fresh herbs, winter squash, mushrooms, or other vegetables. You name it, this hearty sauce develops into whatever your inspiration desires. However, keep in mind, adding more ingredients changes your quick dinner into one requiring extra preparation and cooking time.
For a vegetarian/vegan pasta sauce: Tomato Sauce with Rosemary and Balsamic Vinegar
What I really like about this meal, is it so adaptable. I find it difficult to call this a recipe, instead, it is a foundation for endless possibilities. It is a simple family dinner that can easily be made with whatever ingredients are in your pantry or refrigerator. There is no need to measure, use what you have and adjust to your tastes. If you only have one 28 oz can of crushed tomatoes, it will still taste great. If you don’t have fresh herbs there is no need to run to the store, used dried herbs. What is important is putting a nutritious homemade dinner on the table and enjoying time spent with your family and friends.
Spaghetti with Turkey Meat Sauce
- 1 lb (453 g) ground turkey
- 2 TB extra virgin olive oil
- 5 cloves garlic green germ removed and minced
- ¼ tsp red pepper flakes optional
- 1 medium or 2 small carrots about 2.5 oz / 75 g grated on a box grater
- 1- 1½ tsp Kosher salt divided
- 1 28 oz (800 g) can of whole tomatoes in purée rough chopped
- 1 14.5 oz (411 g) can of crushed tomatoes
- 1 tsp dried oregano
- 1½ tsp dried basil
- 1 tsp granulated sugar
- 1 lb box spaghetti or other favorite pasta
- 1 TB balsamic vinegar
- small handful of fresh basil leaves
- small handful of fresh parsley
Fill a stock pot 2/3 up with water and place on a burner over high heat.
Place another large saucepan or 5qt Dutch oven over a burner set to medium-high heat. Pour in 2 TB of extra virgin olive oil. When the oil starts to shimmer, add the ground turkey to the pot and break it up. Let the ground turkey cook undisturbed for about 3 minutes. Once the turkey meat starts to brown break up any large chunks and stir. Cook the ground turkey until the meat is no longer pink and the juices collected on the bottom of the pot have evaporated, about 2-3 minutes.
Add the grated carrots, minced garlic, red pepper flakes, if using, and ½ tsp Kosher salt. Stir and cook for about for a couple of minutes.
Add both cans of tomatoes with their juices, dried oregano, and dried basil to the ground turkey and stir. Bring the sauce to a brisk boil, then turn down the heat to medium. Add the granulated sugar, 1/2 tsp of Kosher salt and stir. Taste and correct for seasoning with more Kosher salt if needed. If you are using no-salt canned tomatoes, you may need the full 1½ tsp of kosher salt to the sauce. Don't add more sugar until it has simmered for several minutes. You should not need extra sugar, but sometimes a pinch is required. The sugar helps sweeten the sauce and balance the flavor.
Simmer the sauce for about 15 minutes. Taste and adjust for seasoning.
When the sauce is done simmering, and just before serving, turn off the heat and add the chopped fresh herbs and balsamic vinegar to the sauce. Stir to mix.
Meanwhile, when the water comes to a boil add about 1 TB of Kosher salt to the boiling water and cook the pasta following the instructions on the back of the pasta box. Ideally, time the pasta to finish cooking just after the sauce is finished cooking.
Drain the pasta from the water and add a little olive oil and stir. Plate the pasta with sauce and serve with grated Romano or Parmesan Cheese.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Do you know that feeling you get when the family or friends are together and all is good with the world? It can happen spontaneously by a simple gesture or after a big heartfelt moment. I treasure those moments, the feeling of complete satisfaction and joy. Peace. At those times the little things do add up and are greatly appreciated. A simple “Thank you”, carries a generous statement of gratitude. “You are doing a great job”, gives a small boost of confidence. “I am here”, builds reassurance that you are not alone. Even a home cooked meal gives family and friends a time and place to gather, share show gratitude, promote confidence and feel connected.
I know it sounds cliché, but in our home that moment and feeling would happen when we served pasta for dinner. When pasta was on the table, everyone was happy. A pasta dinner satisfied all taste and food preferences in the family. There were no protests at dinner, even if it did include an ingredient that was not a particular favorite. That offending food would get pushed aside and everything else devoured without complaint. When the, “… What?… Why? …Really?…Again? …I hate that,” dinner drama was not a focal point of the evening, the five of us would be relaxed, the conversation would flow, jokes told, and all was right with the world.
On the occasions when I combined two favorite foods in one meal, that made the evening a special occasion. My children love ham almost as much as they love pasta and a dinner of pasta with ham, (and peas), filled them with joy. Andrew, Evan and Taylor loved it so much, they ate the peas without complaint. If I asked any one of them what they wanted for dinner, pasta with ham was frequently requested.
Now that my sons are independent, they enjoy cooking this meal for their friends and significant others. Often, on a late weekend afternoon, I would get a call asking me how to make this pasta dinner. My oldest son, Andrew, claims that it was after he made pasta with ham and spring vegetables for Amanda, “the woman of his dreams”, their relationship went from casual to true love. Now, Andrew and Amanda are happily married so don’t underestimate the power of a good home cooked pasta dinner.
When it’s pasta for dinner, all is right with the world.
Pasta with Ham and Spring Vegetables
- 1 lb pasta penne, farfalle or fusilli are great choices
- 12 oz cured ham sliced in strips 1 inch by 1/4 inch
- 1 cup fresh or thawed frozen peas
- 1 to 2 lbs of asparagus
- 1 small leek cleaned and white and light green parts sliced thin
- 1/2 cup vegetable broth preferably homemade or low salt store bought
- 1/2 cup grated Parmesan or Romano cheese
- 3 garlic cloves minced
- 2 Tbls chopped fresh tarragon plus one sprig of tarragon
- 1 Tb olive oil
- 1-2 Tb butter
- Kosher salt
Prep all ingredients before you begin cooking.
Clean and cut off the woody end of each asparagus spear. Hold onto to each end of an asparagus spear and bend it bringing both ends together. Where it snaps off, the bottom portion is the woody tip, discard. Cut the remainder of the asparagus spears into thirds.
Peel the garlic and remove the green germ (sprout of a new garlic plant), then mince the garlic,
Slice the ham to even strips shorter than the asparagus.
Fill a 5 qt stock pot halfway to three quarters full with fresh water. Set the stock pot with the water on a burner and turn the heat to high. Bring the water to a rapid boil and cook pasta according to the directions on the back of the pasta box.
Reserve some of the pasta cooking water when finished cooking.
Make the spring vegetable and ham sauce.
Begin preparing the sauce while you are waiting for the water to boil. Melt 1 Tbl olive oil and 1 Tbl butter in a large 12-inch skillet, or sauté pan. Once the butter has melted add the leeks and garlic to the pan. Add a small pinch of Kosher salt and sauté stirring lightly. Add the prepared asparagus and tarragon spear to the leeks and briefly sauté. Add about 1/2 cup vegetable broth, cover the pan, and braise the vegetables on medium heat for about 5 minutes. The asparagus will not be completely cooked through at this point. You want them to still be crisp with some liquid in the pan. Take the top off the skillet and add the sliced ham and peas. Continue cooking the vegetable and ham mixture at a low simmer, uncovered. This should be around 3-5 minutes before the pasta is done. You are just warming up the ham and peas since they are already cooked.
Putting it all together
Once the pasta is done, turn off the heat, scoop out some pasta cooking water and set aside, and drain out the water through a strainer. Return the pasta to the pot on the stove. Add the grated cheese and a small amount of the pasta water, start with about 1/4 cup or less, to the pasta and stir until the cheese is melted and everything is evenly distributed. Add the vegetable and ham sauce, minced tarragon, and 1 Tb of butter or olive oil to he pasta. Stir until mixed through.
Serve immediately with grated cheese and fresh ground black pepper on the side.
1.It is hard to mess up with pasta, with the exception of overcooking it. Over cooked pasta is mushy and miserable. Use the back of the box as a guideline for cooking time and begin tasting a couple of minutes before the recommended total cooking time. Cook the pasta al dente. There will still be a firm texture, but not chewy or raw tasting. The color of the pasta will have an even appearance and there will be nothing mushy or gummy about it. 2. Just like overcooked pasta, overcooked vegetables are a major disappointment. They lose their shape, texture and flavor when they are overcooked. I like my vegetables cooked but still crisp in texture with a bit of freshness left in them. Watch the vegetables and taste for desired doneness.
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.