for years, as soon as june hits and we have a week of hot weather, my best friend drube (hi drube!) and i start to convince ourselves that summer is over. it’s not even *technically* summer yet, but we just know that from this point on, everything is going to pass in a blur of happiness and before we know it, it will be fall (the worst season imo: fall is like the slow, painful death of my soul and expansion of my double chin). year after year, we’ll be hanging out and realize that it’s june and turn to each other and say “summer’s fucking over”.
i know it sounds ridiculous, but when you think about how short the summer is, you too will start to have anxiety about it. there’s so much i want to pack into a few short months: long bike rides, multiple picnics, rooftop dinners, skinny dipping, pottery classes (yes, really!), days on the island, a couple of cottage weekends – and not enough time to fit it all in. i really should have been a teacher – 2 months of vacay seem pretty necessary right now.
anyway, this leads me to this pasta primavera, which translated really just is spring pasta. i made homemade fettuccine noodles with part rye flour and part semolina for a wonderful texture and rich flavour, and seasonal asparagus, green onions and peas were perfect in helping assure my mind that we haven’t flew through summer yet.
rye flour pasta primavera
2 cups rye flour
1 cup semolina flour
4 large eggs
2 tablespoons evoo
1 cup fresh or frozen peas
1 bunch of asparagus, trimmed and cut to 1 inch pieces
4 scallions sliced lengthwise
2 tablespoons unsalted butter
1/2 cup heavy cream
2/3 cup chicken stock
3/4 cup freshly grated grana padano cheese
salt & pepper
for the pasta: dump flour onto counter and create a little well in the middle, cracking all four eggs into it. whisk the eggs slowly incorporating flour from the edges of the well, until you start to get a shaggy dough. start to knead the dough with your hands to incorporate the rest of the flour – once the dough starts to form, you should be stretching out and folding it over onto itself with every quarter turn, until a smooth ball forms, about 10 minutes. add the dough to an oiled bowl and cover. let dough rest for at least 30 minutes, then roll out using pasta machine. cook in a large pot of well salted water until al dente.
for the sauce: heat olive oil in a large heavy pot until shimmering. add scallions and cook until wilted. add asparagus and broth and bring to a boil. once boiling turn heat to low and simmer until reduced by half. add cream and peas and continue to simmer until slightly thickened. add drained cooked pasta and toss to coat. add cheese and toss again. serve hot.