Meadow cress
Moira Kuhn of Marin Roots Farms likes to toss the cress in salads or use as a garnish for sandwiches. Like other members of the brassicas family, this delicate late winter/early spring green has a lovely peppery bite that’s great in pasta. To make the lemon-butter spaghetti: Cook 10 ounces of dried
spaghetti in boiling, well-salted water until just al dente. Drain and set aside. While the spaghetti is cooking, heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. When the oil shimmers, add ¼ cup diced shallots and cook until soft, about 2 minutes. Add 1 bunch of asparagus that’s been thinly sliced on the bias and cook for another 2 minutes, then add
a few handfuls of meadow cress (about 3 ounces; tough stems removed) or other delicate greens, such as watercress. Season with a bit of kosher salt and freshly ground pepper and cook another minute, until the asparagus is tender and the meadow cress is wilted slightly. Remove from the heat and set aside In another large saute pan over medium-high heat, combine ½
cup vegetable or chicken stock and 4 tablespoons of unsalted butter and bring to a simmer. Add the cooked noodles and toss to combine, allowing the noodles to soak up some of the liquid. (If the pasta seems dry, add a splash more broth.) Add the asparagus and meadow cress, along with 2 tablespoons of lemon
zest and ¼ cup lemon juice, and toss to combine. Adjust seasoning with more salt and pepper. Garnish with crumbled goat
cheese and serve immediately.