This vegetarian dish can be served as a main course, as a pasta course, or, without pasta, as a side dish. I was very lucky to find tiny sugar snaps that didn’t need stringing, but most will. Recipe by Barbara Kafka.
Simple Spring Vegetables with Gluten-Free Pasta
- Cook & Prep: 30 m
- Serving: 4
Prepare the Vegetables
Bring three quarts water to a boil in a large saucepan. Add the beans and cook until tender enough to be split with a fork, 8-10 minutes (cooking time will vary depending on the age of the beans). Drain. Set aside.
In the meantime, pour oil into a 10- to 12-inch skillet over medium heat. Add onion and cook until translucent, about five minutes. Stir in the fresh mushrooms and cook for 2-3 minutes more. Set aside.
Place dried mushrooms in a 2-cup glass measure with 1/2 cup water. Cover tightly with plastic wrap and microwave on high for three minutes. Drain.
Cut the dried mushrooms into 1/4-inch pieces with scissors. Add with the snap peas to the onion-mushroom mixture and cook over medium heat for 3-4 minutes, stirring occasionally.
When the snap peas are almost cooked through, add the cooked string beans. Season to taste with salt and pepper.
Toss with pasta and serve warm.
Serves four as a main course, or six as a pasta course