1 lb whole-grain fusilli, penne or orecchiette pasta
12 asparagus spears, trimmed and cut into 1/2-inch lengths
1 cup peeled and diced carrot (1/4-inch dice)
1 cup fresh or frozen peas
1/4 cup chopped fresh chives
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh parsley leaves
1 tbsp chopped fresh tarragon leaves
1/2 cup goat cheese (about 4 oz), crumbled (NOTE: Don’t use pre-crumbled goat cheese – it doesn’t melt as well.)
2 tbsp olive oil
1/2 tsp each sea salt and fresh ground black pepper, plus additional, to taste (TRY: Eden French Sea Salt - Fine Grind)
Zest of 1 lemon, divided
In a large pot of boiling water, cook pasta according to package directions. About 2 minutes before pasta is done, add asparagus, carrots and peas and continue to cook until pasta is al dente and vegetables are crisp-tender.
Meanwhile, in a small bowl, combine chives, mint, parsley and tarragon. Set aside.
Drain pasta and vegetables, reserving about 1 cup cooking water in a heatproof cup. Return pasta and vegetables to pot and stir in cheese, oil, 1/2 tsp each salt and pepper, three-quarters of herb mixture, half of lemon zest and 1/2 cup cooking water. Add additional salt, pepper and cooking water as desired.
Garnish with remaining one-quarter of herb mixture and remaining half of lemon zest. Serve hot, cold or at room temperature.
Pasta carbonara is usually made with bacon, eggs and loads of cheese, so to clean it up while keeping the dish taste bud-friendly, we're replaced the bacon with chicken, cut down on egg and cheese, and added mixed veggies.
This frittata is delicious warm from the oven, at room temperature or chilled. If you can’t find frozen artichoke hearts (and don’t want to work with fresh ones), use an additional 1 cup frozen peas or 2 cups sliced zucchini.