Creamy Pasta with 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, or gemelli
- 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.