Farm Report

Pasta With Asparagus and Spring Greens

serves 4


  • 10 to 12 ounces tube shaped pasta (penne, rigatoni)
  • 1 pound fresh asparagus
  • 2 tablespoons olive oil
  • 2 to 3 cloves garlic, minced
  • 6 to 8 ounces fresh greens, such as arugula, watercress, or baby spinach leaves (or a combination), well rinsed, stemmed if desired
  • 1/2 cup grated fresh Parmesan cheese, feta cheese, or crumbly goat cheese (such as Montrachet)
  • Salt and freshly ground pepper to taste


  1. Cook the pasta according in plenty of rapidly simmering water, then drain.
  2. Meanwhile, trim woody ends from the asparagus spears and scrape any tough skin with a vegetable peeler. Slender spring asparagus usually needs no scraping. Cut the spears into 2-inch long pieces and set aside.
  3. Heat the oil in a small skillet and add the garlic. Saut/(c) over low heat for a minute or two or until golden. Add the asparagus and a small amount of water. Cover and steam until the asparagus is done to your liking but still bright green. Add the greens, cover, and steam very briefly (less than a minute will do), just until wilted down slightly.
  4. Combine the pasta with the asparagus and greens mixture and cheese in a serving bowl and toss well. Season with salt and pepper and serve at once.

This simple pasta dish showcases leafy greens as well as asparagus, another classic spring vegetable.


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