orecchiette with vegetables

orecchiette alle verdure

4 servings

Look for spring onions with their green tops still attached at the farmers market, or use scallions.

• 4 large roma tomatoes, diced
• 4 tablespoons extra-virgin olive oil
• 2 teaspoons chopped fresh thyme leaves
• Red pepper flakes
• Salt
• ½ pound spring onions or scallions, whites and greens chopped
• 1 cup vegetable broth
• 1 pound orecchiette pasta
• 3½ cups broccoli flowerettes
• 1 cup fresh peas or frozen petite peas
• 8 asparagus spears, cut into ¼-inch pieces

Combine tomatoes and their juices, 3 tablespoons oil, thyme, ¼ teaspoon red pepper flakes and pinch salt in a large serving bowl.

In a medium saucepan, combine onions and broth. Bring to a simmer and cook until onions are very soft, about 5 minutes. Puree in a blender with remaining tablespoon oil and pinch red pepper flakes until smooth.

Bring a large saucepan of salted water to boil. Add pasta and cook until al dente. About 2 minutes before pasta is done, stir in broccoli, peas and asparagus. Drain pasta and vegetables; add to bowl with tomato mixture. Add spring onion sauce to pasta and toss well. Season with salt and serve at once.