Spring Pea Pasta
  • 3 Tablespoons olive oil
  • 1 shallot, minced
  • 4 garlic cloves, sliced very thin
  • 1 cup chopped asparagus (1-inch)
  • 2 Tablespoons yuzu kosho
  • 2 cups vegetable stock
  • 2 Tablespoons coarse kosher salt
  • 1 pound spaghetti
  • 1 cup fresh peas
  • 1 cup peeled fava beans
  • 4 Tablespoons unsalted butter, softened
  • ½ cup grated pecorino cheese
  • 8 ounces jumbo lump crabmeat
  • 1 lemon, cut into wedges
  1. Bring a large pot of water to a boil.
  2. Heat the oil in a large skillet over medium-high heat. Add the shallot, garlic, asparagus, and yuzu kosho and cook, stirring, until the shallot has softened, about 2 minutes. Pour in the stock.
  3. Add the salt and spaghetti to the boiling water and cook until the pasta is 2 minutes shy of being al dente.
  4. Drain the spaghetti and add it to the skillet, along with the peas and favas. Cook, tossing with tongs, until the spaghetti has absorbed most of the stock, about 90 seconds. Toss in the butter. Turn off heat and toss in the cheese and crabmeat.
  5. Divide among pasta bowls or plates and serve with the lemon wedges. Serves 4-6.
  6. Note: Add a handful or two of sliced mushrooms with the asparagus, if desired.
Recipe by The Culinary Cellar at https://theculinarycellar.com/a-springtime-meal-with-gloria-chabot/