This is a perfect creamy but light pasta for early spring, using spring veggies that are often found in the farmers market. This recipe comes from this month’s Cook’s Illustrated, and be warned, it is NOT a quick recipe. This would be a great one to make on the weekend when you have time to invest in the steps it takes to make the stock. If you have the patience you would ultimately create a great tasting dish. While the original recipe called for leeks, I used the spring onions instead, and they worked wonderfully. I decided to try one of Wegman’s speciality pastas, called “Barilotti” which is a grooved pasta that worked well with the sauce (definitely worth a little extra money to get a quality pasta).
The kids loved this one and ended up eating a ton of veggies. The sauce feels creamy and is very flavorful. This is achieved with adding the wine and vegetable broth and cooking it into the pasta, instead of actually adding cream. VERY tasty and healthy too!! This is a great side dish but could also be a one-pot dinner with the addition of some grilled chicken breast or shrimp.