An afternoon of tending to the vegetable garden inspired this lunch. Quick, tasty and healthy. Enjoy!
2 Tbsp. extra virgin olive oil
4 cloves garlic, minced
1/2 Lb. snap peas, cut ends off with kitchen shears
1 red bell pepper, sliced thin
2 carrots, sliced into thin pieces
1 small jar artichoke hearts, oil drained
Kosher salt and freshly ground black pepper
1 pound fusilli (long)
1 Tsp. finely grated lemon zest (do not leave this out!)
1 Tbsp. Dijon mustard
1 cup finely grated Parmesan cheese
1/4 cup evaporated milk
Warm oil over medium heat in a large skillet. Cook garlic for 30 seconds then add peas, peppers, carrots and artichoke hearts. Season lightly with salt and pepper. (you’ll season again later) Cook until vegetables are just tender.
Meanwhile, cook fusilli in a large pot of salted, boiling water. When pasta is nearly done, set aside 2 cups of pasta water, then drain pasta. Toss pasta with vegetables in skillet. With heat on medium low, add 1 cup of pasta water, lemon zest, mustard, Parmesan cheese and evaporated milk. Cook gently until mixture is combined and creamy. Add more pasta water as needed. (you will need at least another 1/2 cup) Taste and season with more salt and pepper.
Wine served: Louis Jadot, Pouilly-Fuisse