Green Goddess Pasta Primavera

• total time: 11 minutes

Ingredients

1 package pappardelle

2 zucchini, shaved into ribbons

1 bunch asparagus

1 cup fresh peas

1 large leek, thinly sliced

3 packed cups arugula

4 tbsp butter

3 tbsp herb oil

1/3 cup dry Sauvignon Blanc

1 lemon, zested and juiced

1 cup freshly grated parmesan

Flaky salt

Black pepper

Directions

Bring a large pot of heavily salted water to a boil. Blanch the fresh peas and asparagus for about 1 minute until bright green, then remove with a slotted spoon and set aside.

In a large skillet, melt the butter with 1 tablespoon herb oil over medium heat. Add the leeks with a pinch of salt and cook slowly until caramelized, about 8 minutes.

Add the asparagus, zucchini ribbons, and peas. Toss gently until just tender.

Pour in the Sauvignon Blanc and simmer for 2 minutes until slightly reduced.

Cook the pappardelle until al dente, reserving 2 cups of pasta water before draining.

Add the pasta directly into the skillet with the parmesan, lemon zest, and a splash of pasta water. Toss continuously until glossy, adding more pasta water as needed.

Fold in the arugula just until lightly wilted. Finish with lemon juice, black pepper, flaky salt, and herb oil.