Spring Vegetable Pasta with Butter and Parmesan Nage

Recipe by Trey Foshee, executive chef, George’s at the Cove

I cook at home just like everyone else cooks at home — I look in the fridge and see what’s in there. But I have two little girls, so I make a lot of simple pasta and fish dishes. One technique my girls really like is to take some pasta water and add some butter to it to make a simple butter sauce, or nage. Then I add veggies and whatever else is around. This is my standard kid-friendly-but-still-good-for-adults pasta that I use at home. You can use whatever vegetables you like or that are in season as well as whatever pasta shapes you like. My girls like rotelles and the bow ties.


Serves 4

1 lb (1 box) pasta
6 T butter, divided use
1/4 C fresh peas
1/4 C asparagus, sliced thin
1/4 C carrots, peeled and jullienned
1/4 – 1/2 C reserved pasta water
2 oz Parmigiano Reggiano, finely grated


In a large pot, boil water and cook 1 lb (1 box) of pasta according to the package directions. Before draining the pasta, reserve 1/4 – 1/2 cup of pasta water. While the pasta cooks, heat 2 T butter in a large pan. Add the peas, asparagus, and carrots and cook 3–4 minutes. Add the reserved pasta water to the pan with the vegetables and turn the heat up to high. Reduce the water so it barely covers the bottom of the pan and the vegetables are cooked. Lower the heat to low and add the additional 1/4 cup (4 T) of butter while swirling the pan to incorporate the butter into the water. Toss the pasta into the vegetables and heat through for a minute or two. Add the Parmigiano Reggiano and stir well to incorporate. Serve in bowls with more Parmigiano Reggiano on the side and freshly ground black pepper (for the adults).

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