Spring Vegetable Ragout With Fresh Pasta

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Freshly ground black pepper

1-1/2 tsp. freshly grated lemon zest

1/3 cup loosely packed pea shoots or watercress sprigs; more for garnish

Freshly grated Parmigiano-Reggiano for garnish (optional)

4 Tbs. cold unsalted butter, cut into 1/2-inch pieces

1/2 cup shelled peas or peeled fava beans

1/4 cup loosely packed chopped mixed fresh herbs, such as basil, chervil, mint, parsley, and/or tarragon; more for garnish

3/4 lb. fresh pasta sheets

3 cups mixed spring vegetables (such as medium-thick asparagus, baby carrots, baby turnips, spring onions, and sugar snap peas), trimmed and cut into 1- to 3-inch long by 1/2- to 3/4-inch-wide piecesĀ 

Kosher salt

1 small clove garlic, minced

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