Ziti with asparagus, peas and lemon cream

4 servings

Ingredients

Quantity Ingredient
½ cup Shelled fresh peas (about 1/2 lb unshelled)
½ pounds Asparagus, trimmed, peeled and cut on the diagonal into 1-1/2\" pieces
8 tablespoons Unsalted butter
1¼ cup Heavy cream
1 Juice of lemon
1 teaspoon Finely grated lemon rind
Salt
Freshly ground white pepper
½ pounds Ziti or tubular pasta
3 Hearts of Bibb or butter lettuce, separated into leaves
½ cup Freshly grated Parmesan cheese

Directions

(From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster).

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.

Nutritional analysis per serving: 642.3 calories; 52⅗ grams total fat; (33.7 grams saturated fat); 10.9 grams protein; 26½ grams carbohydrates; 179 milligrams cholesterol; 230½ milligrams sodium.

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