Ingredients
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1/4 lb dried italian linguine (can use fresh pasta or spinach linguine)
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2 cups broccoli florets
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1/4 lb green beans, trimmed and cut into 1-inch pieces
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1/4 cup sugar snap pea, stems removed (or snow peas)
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1/4 lb asparagus, split lengthwise and cut in half
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2 tablespoons finely minced fresh dill
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2 tablespoons finely minced garlic
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1/4 teaspoon red pepper flakes
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1 teaspoon olive oil
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4 tablespoons basil pesto
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1 (10 ounce) can baby clams
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salt & freshly ground black pepper
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snipped fresh Italian parsley (for garnish)
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toasted pine nuts (for garnish)
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grated parmesan cheese
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1/4 cup finely chopped scallion, green part only (or green onions)
Instructions
- Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes, until al dente.
- Meanwhile, steam the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes.
- Remove the broccoli and beans and set aside.
- Add the peas and asparagus to the steaming basket and steam for 3 to 4 minutes. Remove and set aside with the other vegetables. Reserve the steaming broth.
- Drain the pasta and return it to the pot. Add the vegetables, dill, garlic, scallions or green onions, pepper flakes, oil and 1/2 to 3/4 cup reserved steaming broth (omit broth if using pesto), and heat over medium heat for 1 to 2 minutes, stirring to coat thoroughly. Add pesto and baby clams, if desired.
- Season to taste with salt and pepper. Garnish with snipped fresh parsley and toasted pine nuts, and grated Parmesan cheese at the table.
- Serve immediately.