SPAGHETTI WITH VEGGIES, AROMATIC HERBS AND POPPY SEEDS
11.5 oz Barilla spaghetti
4 tbs evoo, divided
1 shallot, minced
1 carrot, small diced
2 celery stalks, small diced
1 cup green peas
½ cup micro arugula [can substitute regular]
½ cup chervil, stems off
1 tbs fresh mint, chopped
1 tbs micro basil [can substitute regular]
1 tbs poppy seeds
Place a pot of water to boil , cook pasta according to directions.
Meanwhile sauté shallots in half the olive oil for a couple of minutes, add the vegetables and blister over high heat for two minutes, season with salt and black pepper and add 1 cup of pasta cooking water.
Drain pasta, toss over high heat with veggie mixture.
Finish with aromatic herbs, remaining olive oil and top with poppy seeds before serving