Radiators Primavera
Vibrant herbs and fresh vegetables come together with Sfoglini’s Radiators in this luxurious sauce that delivers the promise of a delightfully nourishing bowl. Tender asparagus, sweet, meltingly tender leeks, and crunchy broccoli are tossed with pasta that cooks in its sauce to create a dish that truly becomes more than the sum of its parts!
INGREDIENTS
MAKES FOUR - SIX SERVINGS
- 1/4 cup Italian parsley, minced
- 1/4 cup chives, minced
- 1 1/2 cups grated Parmesan cheese, divided, plus more to serve
- 3 cups vegetable or chicken broth
- 3 cups water
- 1 1/2 pounds leeks
- 8 ounces asparagus
- 8 ounces broccoli crowns
- Kosher salt, to taste
- 3-4 tablespoons extra virgin olive oil
- 1 cup frozen peas
- 4 cloves of garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine or vermouth
- 1 pound Sfoglini Radiators
- 2 tablespoons lemon juice
DIRECTIONS
Combine the parsley, chives, and ¼ cup of the cheese in a small bowl. Set aside.
Prepare the vegetables by roughly chopping the dark green parts of the leeks and set aside. Halve the white and light green parts lengthwise, then slice into ¼” thick pieces. Trim the tough ends off the asparagus and set aside, then slice the spears on the bias into ½” pieces. Roughly chop the thick stems of the broccoli crowns and set aside. Chop the florets and thin stems into pieces no larger than ¾”.
Bring the broth and water to a simmer in a large saucepan; add the dark green leek pieces, tough asparagus ends, and thick broccoli stems, and salt to taste and simmer for 10-15 minutes. Use a slotted spoon to remove the vegetables, transfer to a bowl, and drain as much of the broth from the bowl back into the pan as possible. Discard the vegetables and keep the broth warm over low heat.
Heat the oil in a large saute pan or dutch oven over medium heat until shimmering. Add the leek pieces and ¼ teaspoon salt and cook, stirring frequently, until they have started to brown, 4-6 minutes. Add the asparagus and broccoli to the leeks and cook for another 4-6 minutes, continuing to stir frequently but gently. Lower the heat if the vegetables start to brown. Add the peas, garlic, and red pepper flakes to the pan, bring the heat to medium low, and cook for 1 more minute. Remove the vegetables from the pan and wipe it clean.
Bring the pan back to medium heat and add the wine and Sfoglini Radiators. Gently stir the pasta as the wine comes to a boil, and cook until nearly all the wine has evaporated. Add the warmed broth to the pan and bring to a simmer, continuing to stir the pasta gently. Cook the pasta for 10-12 minutes, stirring gently and frequently, until most of the liquid has evaporated and the Radiators are al dente. Remove the pan from the heat and add the vegetables, half of the parsley mixture, lemon juice, and remaining Parmesan to the pan. Stir together and season with salt and pepper to taste. Serve with the remaining parsley mixture and more Parmesan cheese alongside.
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Chef’s Note: The lemon juice in this recipe should be fresh, not bottled. The brightness of the flavor is essential to this dish. In a pinch, the step of simmering the unused vegetable parts can be omitted, but this part of the recipe really adds a depth of flavor to the sauce that would otherwise be missed. Different vegetables can be used in addition to, or in place of, the ones listed: green beans (add two minutes before the peas), fresh spinach (stirred in with the vegetables when they are added to the cooked pasta), or chopped artichoke hearts (add two minutes before the peas), to name a few. Leftovers reheat very easily in a pan over low heat with splashes of water added, stirring regularly.
Pasta Swaps: This recipe would also work well with Sfoglini Whole Grain Radiators, Cavatelli, or Einkorn Ziti.