Pasta Primavera with Green Peas, Asparagus, and Kale

Ingredients:

• 250 g penne pasta
• 250g sugar snap peas, tips and veins removed, cut in half crosswise
• 1 bunch thin asparagus, ends trimmed and cut into skewers
• 1 small bunch kale (preferably Tuscan kale), stems removed, coarsely chopped
• 1/3 cup olive oil, plus more for dressing
• 1 large bunch chives, chopped
• Grated zest of 1 lemon plus 1 tbsp. l. lemon juice
• 1 tbsp. l. chopped tarragon
• 1/4 cup coarsely grated Pecorino Romano or Parmesan cheese

Preparation:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions, stirring occasionally; add the peas, asparagus, and kale 3 minutes before the end of cooking. Drain and reserve 1/2 cup of the pasta cooking water. Drain the pasta and vegetables in a colander.
2. Meanwhile, in a blender, combine the olive oil, chives (set aside 2 tablespoons), lemon zest and juice, 1 teaspoon salt, and a few grinds of pepper. Add 3 tablespoons cold water and pulse until smooth, scraping down the sides of the bowl as needed. Transfer to a large salad bowl. Stir in the tarragon and drizzle with olive oil.
3. Add the pasta and vegetables to the onion puree along with 1/4 cup of the reserved broth and half of the cheese; season with salt and pepper. Mix thoroughly, adding more water as needed if the pasta is too thick.
4. Divide among servings, sprinkle with the remaining cheese and chives, and serve.
   
   You can see another variation noodle dishes.