Ziti With Asparagus Peas And Lemon Cream

Servings: 4
Ingredients:

1/2 c  Shelled fresh peas (about
-1/2 lb unshelled)
1/2 lb Asparagus, trimmed, peeled
-and cut on the diagonal
-into 1-1/2' pieces
8 tb Unsalted butter
1 1/4 c  Heavy cream
1    Juice of lemon
1 ts Finely grated lemon rind
Salt
Freshly ground white pepper
1/2 lb Ziti or tubular pasta
3    Hearts of Bibb or butter
-lettuce, separated into
-leaves
1/2 c  Freshly grated Parmesan
-cheese

(From ‘Perla Meyers’ Art of Seasonal Cooking,’ Simon and Schuster).

Place the peas in a vegetable steamer, set over simmering water, and steam,
covered, for 3-5 minutes or until just tender. Remove and run under cold
water to stop further cooking. Drain and set aside.

Add the asparagus to the vegetable steamer. Cover and steam for 3-5 minutes
or until just tender. Remove and run under cold water to stop further
cooking. Drain and set aside.

Add asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or
until just tender. Run under cold water, drain and reserve.

In a large heavy skillet, melt the butter over medium heat and whisk in the
cream. Bring to a boil, reduce the heat, and simmer until reduced by
one-third. Add the lemon juice and rind. Season with salt and white pepper
and keep warm.

Bring plenty of salted water to a boil in a large casserole. Add the ziti
and cook until just tender, al dente. Add 2 cups of cold water to stop
further cooking. Drain thoroughly, and add to the lemon cream together with
the peas, asparagus and Bibb lettuce and simmer until the sauce lightly
coats the pasta and the lettuce has just wilted. Add the Parmesan and toss
gently. Taste and correct the seasoning and serve at once.

Nutritional analysis per serving: 642.3 calories; 52.6 grams total fat;
(33.7 grams saturated fat); 10.9 grams protein; 26.5 grams carbohydrates;
179 milligrams cholesterol; 230.5 milligrams sodium.

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