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Maine Pasta Primavera

Serves 4–6

Ingredients

1 ounce or 1 cup tightly packed alaria (midribs removed if desired), rinsed and snipped into 2" strips

Sauce

½ cup tahini
2 Tbsp lemon juice
1 tsp mixed thyme and basil
2 large cloves garlic, chopped
1 to 2 cups alaria cooking liquid, more as needed
¾ pound fresh fiddlehead ferns*, cleaned and cut into 2" lengths
1 small fresh hot chile pepper, seeded and chopped
1 cup broccoli florets
1 cup 3" pieces fresh asparagus spears
2 small carrots, finely sliced
2 cups fresh or frozen green peas
1 pound fettuccine or linguine
1 Tbsp olive oil
A large handful of fresh chopped herbs in season

*You could substitute string beans or asparagus for the fiddleheads.

Method

1. Simmer the alaria in enough water to cover for 20 minutes or until tender. Drain and reserve the cooking water.

2. Combine the sauce ingredients in a blender, and set aside. You can add some alaria cooking water later if it thickens upon standing.

3. Bring a large pot of water to a boil. Blanch each vegetable except the peas.

4. Briefly plunge the fiddleheads into boiling water for 15 to 30 seconds until they turn bright green. Remove them from the pot with a strainer spoon.

5. Repeat for each vegetable except the peas.

6. Place the blanched vegetables, alaria, and peas in a large bowl.

7. Bring the water back to a boil. Add the pasta and cook until al dente.

8. Drain, saving 1 cup of water. Put the pasta back in the pot.

9. Add the oil and stir the sauce.

10. Add the reserved alaria stock if necessary to thin the sauce.

11. Add the vegetables and alaria to the pasta, then add the sauce and combine gently.

12. Add a few tablespoons of reserved cooking water if necessary.

13. Reheat the mixture briefly in the pasta pot, and serve garnished with fresh herbs.

Per serving: Calories 410, Protein 17 g, Fat 16 g, Carbohydrates 55 g, Fiber 12 g, Calcium 199 mg, Sodium 324 mg