Passover Pasta Primavera
Pasta made with matzo cake meal is extremely light in texture and is no fuss to prepare when it’s rolled and cut by hand into thin strips. The vegetables, in shades of green, provide a range of spring color.
1 cup matzo cake meal
2 large eggs plus 1 large yolk
3 tablespoons water
2 tablespoons olive oil
Potato starch for dusting
2 tablespoons olive oil
½ pound asparagus, trimmed and thinly sliced, leaving tips whole
1 medium zucchini, halved lengthwise, then thinly sliced crosswise
1 cup frozen peas (optional)
6 scallions, thinly sliced, keeping white and pale green parts separate from greens
⅓ cup grated Parmigiano-Reggiano plus some for serving
1 teaspoon grated lemon zest
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