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Penne alla Primavera Recipe courtesy of Molto Gusto (ecco 2010)

A perfect way to take advantage of fresh spring produce and a great dish to make with your kids. Get them involved with the preparation, then it's no problem getting them to eat their vegetables. Serves 6. 6 tablespoons extra virgin olive oil 3 garlic cloves, thinly sliced 2 medium carrots, peeled, halved lengthwise, and  sliced 1∕4 inch thick 4 ounces morels, halved if large, or cremini  mushrooms, thinly sliced 8 ounces asparagus, stalks sliced 1∕4 inch thick on the  bias, tips reserved separately 1 cup fresh or frozen peas, thawed if frozen 1 cup fava beans 4 scallions, white part only, thinly sliced Maldon or other flaky sea salt and coarsely ground  black pepper Kosher salt 1 pound penne rigate 1∕3 cup coarsely chopped fresh Italian parsley 1∕3 cup coarsely chopped fresh basil 1∕3 cup coarsely chopped fresh mint Freshly grated Parmigiano Reggiano for serving Heat 14 ⁄ cup of the oil in a large pot over medium-high heat until hot. Add the garlic and cook, stirring, until barely golden, 1 to 2 minutes. Add the carrots, reduce the heat to medium, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the mushrooms and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add the sliced asparagus and cook for 2 minutes, then add the aspar- agus tips, peas, fava beans, and scallions, season well with Maldon salt and pepper, and cook, stirring, until all the vegetables are just tender, about 2 minutes longer. Remove from the heat. Bring 6 quarts of water to a boil in another large pot and add 3 tablespoons kosher salt. Drop the pasta into the boiling water and cook until just al dente. Drain the pasta, reserving 1⁄2 cup of the water. Add the pasta and 1⁄4 cup of the reserved pasta water to the vegetables, stirring and tossing over medium heat to mix well. Cover, reduce the heat to low, and allow to steam together for 2 minutes. Stir in the remaining 2 tablespoons olive oil and a splash or two more of the reserved pasta water if

necessary to loosen the sauce, then stir in the herbs and serve immediately, with grated Parmigiano on the side. Mario Batali

Penne alla Primavera  

Mario Batali's Recipe for Penne Primavera from his book Molto Gusto