MEZZALUNA WITH PEAS


This crowd-pleasing dish celebrates fresh spring vegetables


AND ASPARAGUS This is a fresh and elegant spring dish that you can whip up in no time. Look for minced garlic in jars in the produce section.


PREP TIME 5 MIN. – COOK TIME 10 MIN. READY IN 15 MIN. – SERVINGS 4


2 (12 oz) pkg green asparagus 1 (8 oz) pkg fresh peas 2 (9 oz) pkg fresh basil pesto mezzaluna pasta 1 lemon


2 tbsp olive oil 1 cup chopped onions 1 tbsp minced garlic 3 tbsp butter 1 cup grated Pecorino Romano


STEP 1 Bring a large pot of salted water to a boil. Trim the woody ends from the asparagus and discard. Cut the asparagus into 2-inch pieces. Cook the asparagus and peas for 3 min. Add the mezzaluna and cook for 3 min. Drain the pasta and vegetables and set aside. STEP 2 While pasta and vegetables cook, zest the lemon. Heat the olive oil in a skillet over medium-high heat and sauté the onion and garlic until soft, 2 min. Add the butter, pasta, peas, asparagus and lemon zest and stir until the butter is melted and pasta and vegetables are coated with sauce, about 2 min. Sprinkle with cheese.


Per serving: 367 calories, 26g fat, 12g saturated fat, 67mg cholesterol, 628mg sodium, 41g carbohydrate, 3g fiber, 3g sugar, 14g protein


IMPRESSIVE EASY YET


Toss well Gently fold ravioli with a wooden spoon or rubber spatula before serving to ensure this delicate sauce is evenly distributed throughout the dish.


32 MARCH/APRIL 2016


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124