Garganelli with Asparagus and Zucchini Ragù
Category: Pasta Dishes | Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg Garganelli Pasta | 250g |
| Asparagus | 400g |
| Zucchini | 160g |
| Shallot | 30g |
| Smoked Pancetta | 100g |
| Extra Virgin Olive Oil | 30g |
| Fresh Thyme | To taste |
| Vegetable Broth | 60g |
| Fine Salt | To taste |
| Black Pepper | To taste |
Instructions:
-
Prepare the Vegetable Broth:
Begin by preparing the vegetable broth to have it ready for the dish. -
Prepare the Asparagus:
Clean the asparagus using a vegetable peeler, removing the tough white ends with a knife. Once trimmed, cut the asparagus into rounds, leaving the tips whole for texture. -
Prepare the Zucchini:
Wash and trim the zucchini, cutting it into small cubes. -
Prepare the Shallot:
Finely chop the shallot to add a rich, savory note to the ragù. -
Cook the Vegetables:
Heat a large skillet over medium heat and add the extra virgin olive oil. Once heated, add the zucchini cubes and sauté for about 5 minutes, or until softened. -
Add Asparagus and Thyme:
Add the prepared asparagus and chopped fresh thyme to the skillet with the zucchini, stirring to combine. Continue cooking for a few minutes until the asparagus softens and becomes fragrant. -
Prepare the Pancetta:
While the vegetables cook, cut the smoked pancetta into small cubes. In a separate pan, cook the pancetta over medium heat until it becomes crispy, then remove it from the pan and drain any excess fat. -
Combine Pancetta with Vegetables:
Once the pancetta is crispy, add it to the pan with the cooked asparagus and zucchini mixture. Stir to combine and remove the pan from the heat. -
Cook the Garganelli Pasta:
Meanwhile, cook the egg garganelli pasta in a large pot of salted boiling water until al dente, according to package instructions. Save about 100g of the cooking water before draining the pasta. -
Combine Pasta with Ragù:
Add the drained pasta to the skillet with the vegetable ragù, then pour in the reserved cooking water. Stir everything together until the pasta is well coated with the ragù and the sauce has thickened slightly. -
Season to Taste:
Add a generous grind of black pepper, and adjust the salt to taste. Continue to toss the pasta until everything is evenly mixed. -
Serve:
Serve the garganelli with asparagus and zucchini ragù hot, garnished with additional fresh thyme if desired.
Enjoy this light yet satisfying dish that beautifully blends the flavors of fresh spring vegetables with the richness of pancetta and the heartiness of homemade garganelli!
