Ozark Living

• 1/2 bag pappardelle pasta or similar (8 oz) • 1 (8 to 9-oz) bunch red radishes, with tops • 1 medium leek • 2 tbl extra-virgin olive oil, divided, plus more as needed • 2 oz maitake mushrooms, chopped bite size, or button or cremini work alternately • 4 oz (about 1 heaping cup) sugar snap peas, trimmed and cut into thirds on the bias • 2 cloves garlic, thinly sliced • 1/4 cup white wine • 3/4 cup heavy cream or half & half • 1/2 cup freshly grated parmesan, plus more for serving • Freshly ground black pepper • Lemon zest, for serving 1. Boil pappardelle in salted water according to directions on bag, reserving 1 cup pasta water. 2. Meanwhile, prep vegetables: separate radish tops from radishes and rinse and dry both. Quarter radishes, and roughly chop their greens. Transfer each to separate bowls. Halve leek lengthwise and rinse thoroughly. Remove root and slice into ¼" pieces, keeping dark green parts separate from light green and white parts. 3. Heat 1 tbl olive oil in a large skillet over medium heat. Add radishes and shake pan so that all radishes are cut-side down. Cook undisturbed for 3 minutes, or until undersides are golden. Stir, and cook 3 minutes more, stirring occasionally. Transfer radishes to a medium bowl, add more oil if necessary, and add mushrooms. Cook, stirring occasionally, until mushrooms are golden and tender, 4 to 6 minutes. Transfer mushrooms to bowl with radishes. 4. Return skillet to medium heat and add remaining oil. Add dark green leeks and cook for 2 minutes, until bright green and slightly tender. Add light green leeks and snap peas, season with salt, and cook 2 minutes more. Add garlic and radish greens and cook 1 minute more, until garlic is fragrant and greens are wilted. 5. Add radishes and mushrooms back to skillet, stir to combine, then add wine. Cook, stirring occasionally, until wine has evaporated, 1 to 2 minutes. Add cream, bring up to a simmer, and cook until thickened slightly, 30 seconds to 1 minute. Remove from heat, add pasta, toss, then add parmesan and toss gently until everything is well combined and cheese is melted. If sauce is too thick, add pasta water little by little, stirring aer each addition, until sauce is smooth and velvety. 6. Once plated, zest pasta with lemon and season with black pepper. Serve with additional parmesan on the side. By Erin Rowe As April showers bring in predicted May flowers, we're celebrating all that's spring in Northwest Arkansas. True, March 21is officially the herald of the season, but at least for me, as a chef and lover of the outdoors, I'm truly seeing the fruits (and veggies) of spring this month on menus and grocery shelves. So I've compiled some delicious weeknight-type dinners you can whip up that feature some of spring's first players in the band. Consider them your introduction instruments, what with fresh mushrooms, peas and asparagus playing the first official ditties of spring. It has sprung! So, of course, Pasta Primavera (with an upgrade) and a Nicoise- style Chopped Salad come to mind. And since we'll still have those occasionally fickle and cold, rainy days, I've tossed some comfort food, like Hearty Pesto Rice & Beans Soup, Gourmet Mushroom Risotto, and Lemon Chicken & Orzo Soup in with the lighter options to balance out the unpredictable weather and temps we oen have this month. Regardless, it's time to shi our culinary palate to fresh, because that's the good news of spring growth and gardens. Even the robins are chirping about it, awakening the forests. It's time for some great meals this April. And unlike our avian friends, you don't have to get up to early to make this meal. Consider me your early bird! Apr bounty Pasta Primavera 2 servings 12 • April 2023 • OZArK liViNG

• Cover