Four-Herb Fettuccine with Green Vegetables and Shaved Asiago

Directions

Place a small pan of water over high heat and bring to a boil.

Cut an X at the bottom of each tomato. Dip tomatoes in boiling water for 30 seconds, or just until skins have loosened but tomatoes have not softened. Do not turn the heat off. Rinse tomatoes under cold running water. Peel, core, and seed them. Remove membranes and cut tomatoes lengthwise, into 1/8 inch strips. Set aside.

Top and tail the snap peas. Wash them well. Place in boiling water for 30 seconds. Drain immediately and place in an ice-water bath to set texture and color. When chilled, remove from ice bath. Pat dry and set aside.

Wash and dry spinach. Trim off any hard stems. Stack leaves and cut into ¼ inch dice. Set aside.

Trim scallions and wash well. Pat them dry and cut, crosswise on the diagonal into ½ inch lengths. Set aside.

Wash zucchini. Trim and cut it in half lengthwise. Holding zucchini together, cut it, crosswise, into 1/8 inch thick slices. Set aside.

Cut basil leaves into chiffonade. Set aside.

Bring 2 gallons of water and 1/3 cup of salt to a boil over high heat.

Heat olive oil in a large sauté pan over medium heat. Add the garlic puree and stir to combine. Stir in snap peas, spinach, scallion, and zucchini, and sauté for 2 minutes. Add the stock and tomato and bring to a boil. Lower heat and simmer for 2 minutes. Remove from heat and season to taste with salt and pepper.

Place the pasta in the boiling water and cook for 3½ to 4 minutes, or until al dente. Drain well but do not rinse. Immediately add pasta to the vegetables. Add the basil chiffonade and chopped herbs and toss to combine. Taste and adjust the seasoning with salt and pepper.

Heap equal portions on each of 6 warm dinner plates. Using a cheese shaver or a very sharp knife, shave the cheese over all. Serve immediately.