Preparation time: 15 minutes
Cooking time: 15 minutes

Light, very healthy. and overwhelmingly green, this is a vegetarian delight. I originally conceived the core of this dish for a vegetarian client's fiftieth birthday. Over the years it has evolved to include other herbs and vegetables. Although I'm sure that it will continue to evolve, the basic rules always remain: Use the best, freshest, greenest compatible herbs and only garden-fresh vegetables.

If you want to vary the vegetables, select those that require the same amount of cooking time, or blanch some in advance if necessary.

I really like the edge that the sharp Asiago adds when shaved over the pasta. However, you can use whatever grating cheese you like or use none at all!

Garlic puree

1. Preheat oven to 100 °C (200 °F). Tightly wrap garlic in aluminium foil. Bake about 1 hour for whole bulbs - 30 minutes for halved bulbs.
2. Using a very sharp knife, cut whole bulb in half crosswise, and gently force "jam" out by pushing on the closed end.
3. For every 6 cloves, blend in 1 tbsp of extra virgin oil - using a fork or a small food processor.

Method

1. Place a small pan of water over high heat. Bring to a boil.
2. Cut an X at the bottom of each tomato. Dip tomatoes in boiling water for 30 seconds, or just until skins have loosened but tomatoes have not softened. Do not turn the heat off.
3. Rinse tomatoes under cold running water. Peel, core. and seed them. Remove membranes and cut tomatoes lengthwise. into 1/8-inch strips. Set aside.
4. Top and tail the snap peas. Wash them well. Place in boiling water for 10 sec-onds. Drain and immediately place in an ice-water bath to set texture and colour. When chilled. remove from ice bath. Pat dry and set aside.
5. Wash and dry spinach. Trim off any hard stems. Stack leaves and cut into ¼-inch dice. Set aside.
6. Trim scallions and wash well. Pat them dry and cut crosswise on the diagonal into 1/2-inch lengths. Set aside.
7. Wash zucchini. Trim and cut it in half lengthwise. Holding zucchini together. cut it crosswise into 1/8-inch-thick slices. Set aside.
8. Cut basil leaves into chiffonade. Set aside.

Cooking

1. Bring 2 gallons of water and 1/3 cup salt to a boil over high heat.
2. Heat olive oil in a large sauté pan over medium heat. Add the garlic puree and stir to combine. Stir in snap peas, Spinach, scallion, and zucchini and sauté for 2 minutes. Add the stock and tomato and bring to a boil. Lower heat and simmer for 2 minutes. Remove front heat and season to taste with salt and pepper.
3. Place the pasta in the boiling water and cook for 3 1/2 to 4 minutes, or until al dente - You can use dried pasta, but remember to adjust the cooking time accordingly.
4. Drain well but do not rinse. Immediately add pasta to the vegetables. Add the basil chiffonade and chopped herbs and toss to combine. Taste and adjust the sea-soning with salt and pepper.

Presentation

1. Heap equal portions on each of 6 warm dinner plates.
2. Using a cheese shaver or a very sharp knife. shave the cheese over all. Serve immediately.

Iron Horse Sauvignon Blanc