I love Cooks Illustrated and America’s Test Kitchen. I learn so many great little tricks and tips from all of their recipes. Today they posted a link to a recipe for Spring Vegetable Pasta where the pasta is cooked like risotto so the end pasta is a broth based dish, not a creamy pasta, and it features great green vegetables that I love like peas, leeks, and asparagus. The dish is topped with grated cheese as you plate it. Naturally.
It looks and sounds like it will be amazing. Check out the video of Julia cooking this dish for Christopher. It looks fairly straight forward as long as you set up your mice en place beforehand.