From Bon Appetit
Farfalle with Wilted Frisee and Burst Tomatoes
Serves 4 to 6
3 tablespoons extra-virgin olive oil
1 1/2 ounce cherry tomatoes
2 large garlic cloves, minced
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
Frisée, coarsely chopped
12 ounces farfalle (bow-tie pasta)
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/2 cup freshly grated Parmesan cheese
Heat oil in a heavy large skillet over medium-high heat. Add tomatoes and cook, stirring frequently, until tomatoes begin to burst, about 8 minutes. Add garlic, lemon peel, and dried crushed red pepper; cook 2 minutes longer. Add frisée in batches and cook until wilted, about 3 minutes total. Season tomato-frisée mixture with salt and pepper.
Meanwhile, cook pasta in a pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
Add pasta to skillet with the tomato-frisée mixture. Stir in butter. Add reserved pasta liquid by 1/4 cupfuls if dry. Divide pasta among shallow bowls and serve, passing cheese separately.
From Fine Cooking Issue 117; modified for fava beans and english peas
Potato Salad with Garlic Scapes, Spring Peas, and Scallions
Serves 6 to 8
3 lb. small to medium yellow potatoes, such as Yukon Gold, scrubbed
1/4 lb. garlic scapes, pods and tips removed
Fava beans and English peas, removed from pods
1/2 cup mayonnaise
1/4 cup extra-virgin olive oil
1 large lemon, finely grated to yield 2 tsp. zest, squeezed to yield 2 Tbs. juice
Freshly ground black pepper
2 Tbs. plain rice vinegar
1/2 cup thinly sliced scallions
1/3 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh mint
Put the potatoes in a 6-quart pot; add 2 Tbs. salt and enough water to cover by 1 inch. Put the scapes on the potatoes. Bring to a boil over high heat, then lower the heat to medium, and simmer vigorously until the scapes are just tender, about 5 minutes after the water boils. With tongs, transfer the scapes to a cutting board and cut into 1/2-inch pieces.
Continue to simmer the potatoes until just tender when pierced with a fork, about 15 minutes more. Add the peas/beans and simmer until tender, 3 to 4 minutes. Drain the potatoes and peas in a colander. With tongs, transfer the potatoes to a cutting board. Rinse the peas under cold water to stop the cooking, and let drain. While the potatoes cool, whisk the mayonnaise, oil, lemon zest and juice, and 1/2 tsp. each salt and pepper in a small bowl. In a large bowl, mix the vinegar with 2 tsp. salt and stir to dissolve.