Usher in springtime with this gorgeous pasta, chock full of fresh veggies.
is buttery and rich but still feels light from the lemon zest and fresh herbs—it’s the perfect dish to make after a visit to your local farmers market. The colorful play of spring vegetables makes it as pleasing to the eyes as it is to your palate; if you’re lucky enough to find beautiful red or purple carrots, add them after cooking to keep from giving your pasta dish a blushing hue.
with easy-to-follow step-by-step photos. With this recipe in your back pocket and our handful of helpful hints and tricks, you’ll be a pasta pro in no time.12 ounces uncooked bronze-cut durum wheat tagliatelle pasta 1 tablespoon finely chopped garlic 1 cup fresh pea shoots, plus more for garnish2 tablespoons chopped fresh chivesHow to Make ItUsing a Y-shaped vegetable peeler, shave asparagus into very thin ribbons to equal 1 cup. Shave the purple carrots into very thin ribbons to equal 1/2 cup.
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