Creamy Pasta with Asparagus and Peas
For this simple and delectable dish of pasta, asparagus and peas, use slender asparagus and you won’t need to scrape the stalks. If you still believe that asparagus should be a harbinger of spring (even though it’s in the market nearly year-round now), make this dish a tradition by serving it every April or May.
- 12 ounces farfalle, tricolor rotini, gemelli, or other
favorite short, chunky pasta shape
- 1 to 2 tablespoons extra-virgin olive oil, as desired
- 2 to 3 cloves garlic, minced
- 10 to 12 ounces slender asparagus
- 1 cup frozen green peas (or fresh shelled peas, if available)
- 1 medium yellow summer squash, quartered lengthwise and thinly sliced
- 1/3 cup sliced sun-dried tomatoes
- 1/4 cup minced fresh parsley
- 12.3-ounce package firm silken tofu
- 2 tablespoons lemon juice (or the juice of 1/2 lemon)
- Salt and freshly ground pepper to taste
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, trim 1/2 inch from the bottoms of the asparagus spears. Peel the bottom halves only if need be; if tender and slim, this won’t be necessary. Cut the spears into approximately 1 1/2-inch lengths.
Heat the oil in a wide skillet. Add the garlic and sauté over low heat until golden.
Add 1/4 cup water along with the asparagus, peas, squash, and dried tomatoes. Cover and cook for 5 minutes, or until the vegetables are all just tender-crisp.
Combine the silken tofu and lemon juice in a food processor or blender and process until perfectly smooth. Stir in with the vegetables and cook just until heated through.
Combine the cooked pasta and vegetables in a large serving container. Add the parsley; toss gently and thoroughly. Season with salt and pepper, and serve at once.