Pasta Primavera with Peas, Asparagus and Kale

• Kosher salt
• 8 ounces penne
• 8 ounces snap peas, trimmed and halved crosswise
• 1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces
• 1 small bunch kale (preferably Tuscan kale), stems removed and leaves roughly chopped
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 1 large bunch fresh chives, chopped
• Grated zest of 1 lemon, plus 1 tablespoon lemon juice
• Freshly ground pepper
• 1 tablespoon chopped fresh tarragon
• 1/4 cup coarsely grated pecorino romano or parmesan cheese

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally.
3. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.
4. Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender.
5. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender.
6. Transfer to a large bowl.
7. Stir in the tarragon and drizzle with olive oil.
8. Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper.
9. Toss well to coat, adding more cooking water to loosen, if necessary.
10. Serve topped with the remaining cheese and chives.
11. Photograph by David Malosh

kosher salt, penne, peas, thin, kale, extravirgin olive oil, fresh chives, lemon, freshly ground pepper, tarragon, pecorino romano

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pasta-primavera-with-peas-asparagus-and-kale.html (may not work)