Green Pasta Primavera (SERVES 6 | 30 MINUTES OR LESS)
Tossing cooked pasta with puréed, toasted pine nuts and pasta water creates a delicious cheese like coating for the noodles.
½ cup plus 3 Tbs. pine nuts
¼ cup olive oil, divided
1 Tbs. lemon juice
8 cloves garlic, minced (3 Tbs.)
2 medium leeks, sliced (2 cups)
1 lb. broccoli rabe, chopped
2 cups frozen peas, thawed
6 cups baby spinach
8 oz. farfalle pasta
Toast pine nuts in skillet over low heat 5 minutes, or until golden, stirring frequently. Remove pan from heat.
Blend ½ cup toasted pine nuts in food processor with 2 Tbs. oil, lemon juice, and 1 Tbs. water until smooth. Set aside remaining 3 Tbs. toasted pine nuts.
Heat remaining 2 Tbs. oil in large skillet over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden.
Stir in leeks, and season with salt, if desired. Sauté 5 minutes. Add broccoli rabe, and cook 10 minutes, stirring occasionally. Add peas, and cook 2 minutes more. Stir in spinach, and remove from heat.
Meanwhile, cook pasta according to package directions.
Drain pasta, reserving 1⁄3 cup cooking water. Return pasta to pot; stir in sauce and reserved pasta-cooking water. Fold in broccoli rabe mixture. Serve topped with whole toasted pine nuts.