CIA Culinary Intelligence

Mushrooms, Beets, and Baby Greens with Herb & Truffle Vinaigrette and Walnuts

You may be able to find golden or striped beets at your market. They are wonderful in this elegant salad. Be sure to cook golden beets separately from red beets, if you are planning to combine colors. Otherwise, your golden beets will be dyed by the red ones.

Makes 8 Servings

24 baguette slices, cut ¼ inch thick on the bias
½ cup extra virgin olive oil, divided use, or as needed
½ cup crumbled goat cheese
½ cup mascarpone
2 tablespoons salt, divided use
½ teaspoon ground black pepper, divided use
4 medium red beets, tops removed
3 cups halved white mushrooms
3 cups assorted exotic mushrooms (portabellas, shiitakes, porcini, oyster, morels, etc.)
1 cup Herb & Truffle Vinaigrette (recipe follows), divided use
1 head Belgian endive, cut into ribbons
1½ cups baby arugula
3 cups mesclun greens
1⅓ cups chopped toasted walnuts
4 teaspoons white truffle oil, as needed

1. Preheat the oven to 400°F.
2. To make croutons, brush each baguette slice on both sides with a little of the olive oil. Place them on a baking sheet, and bake until golden brown on the first side, about 2½ minutes. Turn the croutons over to brown opposite side, about 2½ minutes more. Remove from the oven.
3. Preheat the broiler.
4.  Blend the goat cheese and mascarpone until smooth. Season with a little salt and pepper. Spread 1 tablespoon of the cheese mixture on one side of each crouton. Broil until the cheese is melted. Remove from the broiler and reserve.
5. Place the beets in a saucepot with enough cold water to cover them by about 2 inches. Add salt to taste. Bring the water to a simmer and cook the beets until they are tender enough to pierce easily with the tines of a fork, 30-40 minutes. Remove the beets from the water and let them cool until they can be handled easily. Slip the skins from the beets and cut them into medium dice. Place them in a bowl and drizzle 3 tablespoons of the olive oil over them. Add salt and pepper to taste, toss until evenly coated, and reserve.
6. Heat a large sauté pan over medium-high heat. Add 2 tablespoons of the remaining olive oil to the pan. Add the mushrooms to the pan in a single layer, working in batches to avoid overcrowding the pan. Sauté the mushrooms until golden brown and tender, 4-5 minutes. Continue until all of the mushrooms are sautéed. Transfer the mushrooms to a bowl, add ¾ cup of the vinaigrette, and toss until evenly coated.
7. Toss together the endive, arugula, and mesclun and toss with the remaining vinaigrette. Make a bed of the mushrooms and top with the greens. Scatter the beets around the greens and garnish with the walnuts and croutons. Drizzle with the truffle oil and serve at once.

Herb & Truffle Vinaigrette
Makes 1 cup

½ cup minced shallots
2 tablespoons sherry vinegar
2 tablespoons lemon juice
½ teaspoon minced garlic
½ teaspoon salt, as needed
¼ teaspoon ground black pepper, as needed
½ cup extra virgin olive oil
2 tablespoons truffle oil
3 tablespoons chopped marjoram
3 tablespoons chopped parsley
2 tablespoons chopped mint

1. Combine the shallots, sherry vinegar, lemon juice, garlic, salt, and pepper in a bowl and whisk until blended. Let this mixture rest for 5 minutes to allow the flavors to blend.
2. Add the oils to the vinegar mixture in a thin stream, whisking as you add it. Whisk in the herbs. Taste the dressing and add a little more salt or pepper if necessary. The vinaigrette is ready to use now or it can be stored in the refrigerator for up to 4 days.

This recipe is from the CIA cookbook, Breakfasts & Brunches, which is available for purchase online and at bookstores nationwide.

Shaved Brussels Sprouts Salad with Clementines, Pomegranate, Pine Nuts, and Cheese

Salads like this, mixing fruit with vegetables, have become quite popular in Italy, including some made with vegetables that we wouldn’t normally think of eating raw. Give it a try, you won’t be disappointed, the combination is great.

Makes 4 servings

1 lb Brussels sprouts
1 medium carrot, very thinly shredded
½ cup pine nuts, toasted
Salt and freshly ground black pepper as needed
¾ cup Pecorino Romano or aged Asiago, shaved
Juice of 1 lemon
¼ cup extra-virgin olive oil, mild
¾ cup clementine or orange segments
½ cup pomegranate seeds (about 1 fruit)

1. Choose very fresh Brussels sprouts. After partially removing the hard part at the bottom of the core, shave the Brussels sprouts very thinly with a mandolin, being careful not to break them up too much, and place into a bowl large enough to accommodate them. Shred the carrot into the bowl, then add the pine nuts, seasoning, half of the cheese, the lemon juice, and the olive oil and toss together.
2. Divide among 4 plates and garnish with the clementine or orange segments and the remaining cheese, and sprinkle the pomegranate seeds all over.

Recipe Note: You may also add thinly shaved radishes or beets to this salad, but only add beets at the very end, to avoid them bleeding on the plate.

This recipe is from the CIA cookbook, A Tavola! Recipes and Reflections on Traditional Italian Home Cooking, which is available for purchase online and at bookstores nationwide.

Holiday Indulging When You Have Diabetes

With the abundance of temptations during the holidays, it can be challenging to maintain a healthy blood glucose level. The Culinary Institute of America's Assistant Professor Jennifer Stack, M.S., R.D., C.D.E. suggests you enjoy some of your holiday favorites by making them part of the following flavor- and fiber-rich meal. The caraway and herb-roasted pork tenderloin, paired with a jicama and red pepper salad and braised cabbage, is low in carbohydrates, calories, and saturated fats to save room for some holiday indulgence.

To include sweets and treats with your meal you must be willing to follow three important guidelines to help you maintain a healthy and safe blood glucose level. First, talk to your doctor and diabetes healthcare team about appropriate blood glucose levels before meals and after meals. Second, use a home blood glucose monitor (HBGM) to check your blood glucose before and after the meals where you plan to include sweets and treats. And finally, talk to a registered dietitian to help you set an appropriate and realistic carbohydrate limit for your meals and snacks.

The pork tenderloin can be sliced thinly to help you limit your portion size to 3 ounces. The pork will dry out if overcooked, so use a meat thermometer to monitor the internal temperature of the meat. In both the jicama salad and the braised cabbage, agave nectar can be used in place of sugar. It has a lower glycemic index than table sugar so it is not as likely to raise your blood glucose level as quickly after consumption.

The following recipe for Caraway and Herb-roasted Pork Tenderloin was developed by Jennifer Stack for a diabetes-friendly cookbook.

The vegetable recipes that follow were adapted from The Culinary Institute of America Vegetables cookbook (2007, Lebhar-Friedman), which is available for purchase at local bookstores or online at www.ciaprochef.com/fbi/books.html.

Watch the video on YouTube

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Caraway and Herb-roasted Pork Tenderloin

Serves 5

• 1 pound pork tenderloin
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 tablespoon caraway seeds
• 4 shallots, finely minced
• 2 large cloves of garlic, minced
• 1 teaspoon coarse salt

1. Combine all ingredients and spread on the pork tenderloin. Wrap the tenderloin tightly in plastic wrap and chill for a minimum of 2 hours or overnight in the refrigerator.
2. Roast pork at 350 degrees F for about 45 minutes until a meat thermometer registers 145 degrees F. After 30 minutes of cooking, raise the oven temperature to 450 degrees F for the remaining cooking time. Remove from oven and let rest for 10 minutes covered with a foil tent. Slice thinly and serve with braised cabbage.

Nutrition analysis 3-ounce serving: 190 calories, 26g protein, 4g carbohydrate, 7g fat, 2g saturated fat, 373mg sodium, 72mg cholesterol, less than 1g fiber.

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Jicama and Red Pepper Salad

Serves 8

• 3 tablespoons lime juice, about 2 limes
• 1 tablespoons sugar
• 1 teaspoon Tabasco sauce
• Salt and pepper, as needed
• 4 tablespoons canola oil
• 1 medium jicama, peeled and julienned
• 1 large red pepper, cut into julienne
• 2 tablespoons chopped cilantro
• 2 scallions, sliced thin on the bias
• 2 teaspoons minced garlic

1. To make the dressing, combine the lime juice, sugar, Tabasco, salt, and pepper in a medium bowl. Add the oil in a steady stream, whisking constantly.
2. Add the jicama, red pepper, cilantro, scallions, and garlic to the dressing and toss to combine.
3. Cover the salad and marinate in the refrigerator for at least 30 minutes and up to 3 days before serving. Serve the salad chilled or at room temperature.

Nutrition analysis 4.5-ounce serving: 111 calories, 1g protein, 11g carbohydrate, 7g fat, 0.5g saturated fat, 80mg sodium, 0mg cholesterol, 5g fiber.

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Braised Red Cabbage

This German-inspired dish mixes sweet and tart flavors to create a fine side dish for chops or game. Although red cabbage is traditional (the acid of the vinegar helps set the bright magenta color), you also can use green cabbage or a crinkly-leaved savoy cabbage.

Serves 6 to 8

• 1 tablespoon canola oil
• 1 cup thinly sliced onion (halved before slicing)
• 4 cups shredded red cabbage
• 1/2 cup thinly sliced tart green apple (peeled and cored)
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons red wine vinegar
• 1 cinnamon stick
• 1 pinch ground cloves
• 1 teaspoon sugar or agave nector
• 1 teaspoon salt
• freshly ground pepper, as needed
• 1 tablespoon currant jelly
• 1 teaspoon lemon juice, or as needed

1. Heat the oil in a Dutch oven over medium-low heat. Add the sliced onion and sauté until translucent, 6 to 8 minutes. Stir in the cabbage and cook until limp, 3 minutes.
2. Add the apple, broth, vinegar, cinnamon, cloves, sugar, salt, and pepper. Raise the heat to high and bring to a boil. Cover the pan, reduce the heat to low, and braise. Stir occasionally until the cabbage is tender, about 30 minutes.
3. Remove from the heat and stir in the jelly and lemon juice. Taste and season with additional salt, pepper, and lemon juice, if needed. Remove the cinnamon stick before serving.

Nutrition analysis 4-ounce serving: 77 calories, 2g protein, 12g carbohydrate, 3g fat, 0g saturated fat, 423mg sodium, 0mg cholesterol, 2g fiber.

Potato Salad with Tuna, Olives, and Red Peppers (Rin Ran)

Sponsored by:

Masters Collection®

This salad is best if the potatoes are warm when you dress and toss the salad. We recommend that you search out good quality oil-packed tuna for this recipe.  Specialty shops and delicatessens are a good source. Water-packed tuna, especially albacore, is fine, but the salad wont’ be quite as luscious.

Makes 4 servings

1 lb new potatoes
Salt as needed
2 large red bell peppers, seeded and diced
1 cup pitted green olives
One 8-oz can oil-packed tuna, drained
6 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp ground cumin
1 tsp paprika
Freshly ground black pepper as needed
1/4 cup coarsely chopped flat leaf parsley

1. Cook the potatoes in lightly salted water until they are just done, tender but firm enough to slice, 20 to 25 minutes. Let cool slightly, then peel and dice.
2. Combine the warm diced potatoes, diced peppers, and olives in a salad bowl. Break the tuna up with your fingertips as you add it to the salad. Set aside.
3. Combine the oil, vinegar, cumin, paprika, black pepper, and salt in a small bowl, whisking until the dressing is combined and thickened. Pour this over the salad ingredients and toss gently until all the ingredients are evenly dressed. Serve on a chilled platter or plates garnished with parsley.

Cook with the proper tools. Use the 10” Sauce Whisk and the Paring Knife to create Potato Salad with Tuna, Olives, and Red Peppers.

This recipe is from the cookbook, One Dish Meals with The Culinary Institute of America, which is available for purchase online and at bookstores nationwide.

Stay Cool with Summer Melons

Savoring cool, silky sweet pieces of cold melon is a delicious way to melt away summer's heat. The chefs at The Culinary Institute of America suggest you explore the assortment of delicious varieties available at your local farmers' markets and recommend you add melon into more than fruit salad this year. Freshen up green salads married with savory and acidic ingredients by adding chunks of melon. Purée melon into a refreshing cold soup, add to cocktails, pair with cheese, or chill into a refreshing sorbet.

Melons are divided into two main categories—muskmelon and watermelon. Under these two headings, a surprisingly varied array of types, colors, flavors, and levels of sweetness can be found. Muskmelons can have netted veins covering their rind as found on the cantaloupe, or smooth waxy rinds like the honeydew. Muskmelon varieties can have orange, green, golden, or pale yellow to white flesh with all their seeds held in a stringy wet mass located in the center of each melon. Watermelons come in a variety of sizes with the typical red or bright yellow flesh and with or without seeds.

"When selecting a melon, look for one with the appropriate color that is heavy for its size and that has a 'full slip' at the stem end," says CIA's Farm Liaison/Produce Buyer Paul Wigsten. "The latter indicates that the melon was fully ripe and fell easily from its stem end. Melons with a jagged piece of stem still attached or a flat cut at the stem should be avoided as they were prematurely harvested."

Perfect for a hot summer evening, the following Summer Melon Salad with Prosciutto is sure to please your guests. Pair it with a sliced French baguette and chilled Riesling or Gewürztraminer wine for a refreshing and relaxing end of the day.

These and more recipes are explained and illustrated in The Culinary Institute of America's Guide to Produce Identification, Fabrication and Utilization (2011 Delmar, Cengage Learning) cookbook available at bookstores nationwide or at www.ciaprochef.com/fbi/books/KPSProduce.html.

Watch the video on YouTube

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Summer Melon Salad with Prosciutto

Makes 10 portions

• 1 pound cantaloupe, scooped into balls or cut into slices
• 1 pound honeydew, scooped into balls or cut into slices
• 10 ounces prosciutto, thinly sliced
• 2 tablespoons aged balsamic vinegar
• Cracked black peppercorns, as needed
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 5 cups mesclun mix

1. Arrange the melons and prosciutto on chilled plates.
2. Drizzle the melon and prosciutto with the vinegar and garnish with the cracked pepper.
3. Whisk together the lemon juice and olive oil. Toss together with the mesclun greens.
4. Divide the salad among the plates and serve immediately.

Nutrition analysis with tomato per 5.5-ounce serving: 150 calories, 9g protein, 11g carbohydrate, 9g fat, 770mg sodium, 20mg cholesterol, 1g fiber.

Cool Summer Salads: Let the Garden Be Your Inspiration for Light, Refreshing Meals this Summer

When it is too hot to cook and you want something light, cool, and refreshing, look to the garden for inspiration. Panzanella is an Italian bread and tomato salad made with garlic, basil, parsley, olive oil, and vinegar. Dazzling when prepared with a combination of red and yellow tomatoes, it can easily be made in about 15 minutes. Whether you pick your produce right from your own garden or purchase it at a local farm stand, the chefs at the CIA recommend using the freshest available.

Having guests for dinner? A rustic salade niçoise is easy to accomplish with a little planning, and many of its components can be prepared ahead of time. Of note for purists is that several French chefs, including Eric Ripert and François Payard, have gone on record as stating that a true niçoise salad can only be made with canned tuna packed in olive oil.

"When making a salade niçoise, roast the tomatoes, fennel, and pepper to give the salad complexity," the CIA's Chef Lou Jones advises. "The roasted vegetables can be prepared a day or two ahead of time. You could also blanch the green beans, hard-cook the eggs, and prepare the artichokes ahead of time, too. But for the best texture and flavor in your potatoes, cook them no more than an hour or so before you plan to eat."

These and other great recipes can be found in The Culinary Institute of America's latest cookbook, Bistros and Brasseries (2008, Lebhar-Friedman), and in Gourmet Meals in Minutes (2004, Lebhar-Friedman). Both are available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.


Panzanella
(Bread Salad with Fresh Tomatoes)

Makes 8 servings—Preparation Time: 15 minutes

• 1 baguette, 24-inch, preferably 2 days old
• 1 tablespoon butter
• 1/2 cup plus 3 tablespoons extra virgin olive oil
• 1/4 cup garlic, chopped
• 2 pounds tomatoes
• 1/2 cup balsamic vinegar
• 2 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1 bunch basil
• 1/2 cup parsley, roughly chopped

1. Cut the baguette into 1-inch cubes. Toast in a 350ºF oven for 1 to 2 minutes or until crisp and dry, stirring occasionally if necessary.


2. Place the butter and 2 tablespoons of the olive oil into a 10-inch sauté pan over medium heat. Allow the butter to melt and then add the garlic. Sauté the garlic for 2 to 3 minutes until it is translucent, but not brown. Toss the cooked garlic, butter, and oil with the diced bread.


3. Slice the tomatoes and place in a large bowl. Add the vinegar, remaining olive oil, salt, and pepper.


4. Layer one quarter of the basil leaves on top of each other and roll into a tight bunch. Thinly slice the bunch of leaves crosswise to create long strips of basil approximately 1/8-inch thick. Just before serving, toss the bread, basil, and parsley with the tomatoes. Adjust the seasoning with additional salt and pepper if necessary.

Chef's note: While this recipe calls for toasting the bread, other variations include soaking the bread in water before tossing it with the remaining ingredients.

Salade Niçoise.

Photo Credit: CIA/Ben Fink

Salade Niçoise
(Niçoise Salad)

Makes 6 servings

Dressing

• 1/2 cup white balsamic vinegar
• 3/4 cup extra virgin olive oil
• 2 cloves garlic, crushed
• 10 basil leaves, finely chopped
• Salt and pepper as needed

Salad

• 1/2 cup extra virgin olive oil
• 2 cloves garlic, chopped, divided use
• 1 tablespoon fresh thyme leaves, divided use
• 5 plum tomatoes, blanched and peeled
• 1 fennel bulb
• 1 each yellow and red pepper
• 1 1/4 cups new potatoes or fingerlings
• 4 cups arugula
• 3 cups mesclun lettuce
• 12 radishes, quartered
• 1 1/2 cups haricots verts, parcooked and halved
• 6 artichoke hearts, quartered
• 3 hard-boiled eggs, quartered
• 6 anchovy fillets, cured in vinaigrette
• 1 12-ounce can tuna in oil, drained
• 3/4 cup black niçoise olives

1. Preheat the oven to 275°F.


2. To make the dressing, place the vinegar in a bowl and gradually add the olive oil while whisking thoroughly to form an emulsion. Add the garlic, chopped basil, and seasoning.


3. Prepare the salad's components. Brush a baking sheet with olive oil. Sprinkle a little of the chopped garlic and thyme onto the baking sheet. Cut the tomatoes into eighths and remove the seeds to make "petals." Lay these tomato petals into the baking sheet, brush with some of the olive oil, and sprinkle with a little more of the garlic and thyme. (You should have about half of the garlic and thyme still remaining to add to the fennel.)


4. Place this tray in the oven and cook until the tomatoes lose their rawness and yield slightly to the touch, 15 to 20 minutes. Remove them from the oven and set aside to cool.


5. Parcook the fennel in boiling salted water for 10 minutes. Remove it from the water with a slotted spoon. Cut the fennel in half vertically. Slice it thinly using a mandoline set 1/16-inch thick. Lay theses slices on a baking sheet in the same fashion as the tomatoes. Brush with the remaining olive oil and sprinkle with garlic and thyme. Cook them the same way you did the tomatoes. The fennel will take a little longer to soften fully—about 30 minutes. Remove the fennel from the oven and increase the oven temperature to 350°F.


6. Rub the red and yellow peppers with olive oil and bake them in the oven for about 40 minutes, or until soft to the touch. Remove them from the oven. Peel away the skin, remove the seeds and stems, and cut the peppers into 2-inch julienne.


7. Cook the potatoes in boiling salted water for about 20 minutes. When cooked, drain and cool slightly. Cut into 1/4-inch dice and, while still warm, toss them in a bowl with seasoning and 3 tablespoons of the dressing.


8. Mix the arugula and mesclun together in a bowl with a little dressing and season to taste with salt and pepper. Now for the fun and creativity: Arrange the mixed lettuces on your chosen plates and design your salad using all its component parts. Finish the plate with a little drizzle of dressing.

Go "Green" for Earth Day with Thai Pea Soup

In 1970, the first Earth Day was organized to promote environmental awareness and encourage stewardship of our natural resources. That first, massive grassroots movement by student demonstrators, schools and communities, began with Senator Gaylord Nelson's efforts to put environmental concerns on the political agenda.

Never before has the state of our environment been more important. More than ever, Americans are making smarter choices to help keep Mother Earth "green." From recycling to choosing cleaner energy sources to buying organic and sustainable local produce, we're making small steps to help the environment.

Early spring is a great time to "go green" in the kitchen. As our thoughts turn to gardening and farming, it's time to turn over a new, green leaf.

In early spring, farm markets will put out their first crops of the season – peas, asparagus, and early greens. One of the "greener" farmer's traditions is to plant peas on St. Patrick's Day. The sturdy peas take root in the cold ground and provide the spring kitchen with one of the sweetest green treats.

The Culinary Institute of America's Thai Fresh Pea Soup uses fresh peas and green curry to create a subtle twist on an old spring classic. It can be prepared in under half an hour so you'll have plenty of time to get outside and work in the garden.

"Once you puree the soup in a blender, make sure to taste it for flavor and texture," says CIA Chef Eve Felder. "Adjust the flavor with salt. If you prefer a smoother consistency, push the soup through a strainer to remove the skins."

The Asparagus with Shiitakes, Bowtie Pasta and Spring Peas uses three different varieties of peas – sugar snap peas, snow peas and green peas – for a bright, spring flavor. The vegetables are cooked minimally to help retain their bright green flavor and natural sweetness.

These and other green recipes can be found in The Culinary Institute of America's Vegetables Cookbook (2007 Lebhar-Friedman), which is available for purchase at bookstores nationwide or at www.ciachef.edu/enthusiasts/cookbooks_dvds.

The Culinary Institute of America's Thai Fresh Pea Soup.

Photo Credit: CIA/Ben Fink

Thai Fresh Pea Soup

Serves 8

• 6 cups vegetable broth, plus as needed
• 1 cup chopped onions
• 4 garlic cloves, finely minced
• 2 teaspoons green curry paste
• 8 cups shelled peas (thawed if using frozen)
• Salt and pepper as needed
• 1 teaspoon lightly toasted mustard seeds
• 1/4 cup chopped mint

1. Add about 1/2 cup of the broth to a soup pot and bring to a simmer over medium heat. Add the onions, garlic, and curry paste. Sauté, stirring frequently, until the onions are softened and translucent, about 5 minutes. Add the remaining broth to the pot and bring to a boil. Add the peas, cover the soup, and simmer over low heat for 10 minutes.


2. Remove the pot from the heat and let the soup cool for at least 10 minutes before pureeing with a handheld blender. Strain the soup through a sieve and reserve the liquid if you are using a countertop blender or food processor. Add the solids to the blender jar or food processor bowl; do not overfill. Add a little of the liquid, replace the cover (without the vent from the lid or feed tube), and puree until smooth. Add more liquid if necessary to help puree the solids. Transfer the pureed soup to a clean pot. Continue until all of the solids are pureed. Blend the soup and adjust the consistency by adding some of the remaining reserved liquid. (The soup is ready to finish now or it can be cooled and stored up to two days in the refrigerator or up to 1 month in the freezer.)


3. Return the soup to a simmer over low heat. Season to taste with salt and pepper.
   Serve the soup in heated bowls, garnished with the toasted mustard seeds and chopped mint.

Nutrition analysis per 11-ounce serving: 140 calories, 8g protein, 26g carbohydrate, 1g fat, 860mg sodium, 0mg cholesterol, 8g fiber

Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas.

Photo Credit: CIA/Ben Fink

Asparagus with Shiitakes, Bowtie Pasta, and Spring Peas
Serves 8

• 3 pounds asparagus, peeled and trimmed
• 3 tablespoons olive oil
• Salt and pepper as needed
• 1 cup snow peas
• 1 cup sugar snap peas
• 2 cups frozen green peas
• 2 cups dried bowtie pasta
• 1 tablespoon butter
• 3 cups sliced shiitake mushrooms
• 3 tablespoons minced shallots
• 3 tablespoons chopped marjoram
• 2 bunches scallions, split lengthwise, thinly sliced
• Parmesan, shaved, to taste

1. Bring a medium saucepan of salted water to a boil to blanch the peas and a large pot of salted water to boil to cook the pasta. Preheat the broiler.


2. Toss the asparagus with the oil and 1 teaspoon of salt. Place in a baking pan under the broiler, turning occasionally, until tender and lightly browned, about 8 minutes. Slice the asparagus on a diagonal into 1-inch pieces and reserve.


3. Cook each type of pea separately in the boiling water until almost tender, about 2 minutes each. Remove them from the water using a slotted spoon or small strainer and rinse with cold water to stop the cooking. Drain well and reserve. (The vegetables can be prepared in advance and held in covered containers in the refrigerator for up to 12 hours.)


4. Cook the pasta in boiling water until tender to the bite, about 10 to 12 minutes. Drain well, reserving some of the pasta water to adjust the consistency of the dish.


5. Heat the butter in a sauté pan until it begins to turn brown. Add the shiitakes and shallots and sauté until they are light brown, 2 to 3 minutes. Add the asparagus, green peas, snow peas, sugar snap peas, marjoram, 1 teaspoon salt, and a pinch of pepper. Sauté, stirring or tossing, until the vegetables are thoroughly heated, about 3 minutes. Add the hot pasta and toss the pasta with the cooked vegetables and scallions until evenly blended. Add a little of the pasta water to moisten the dish if necessary. Serve on heated plates and top with shaved Parmesan.

Nutrition analysis per 12-ounce serving: 370 calories, 23g protein, 52g carbohydrate, 9g fat, 430mg sodium, 5mg cholesterol, 14g fiber