---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ZITI WITH ASPARAGUS, PEAS AND LEMON CREAM
  Categories: Vegetables
       Yield: 4 servings
  
     1/2 c  Shelled fresh peas (about
            -1/2 lb unshelled)
     1/2 lb Asparagus, trimmed, peeled
            -and cut on the diagonal
            -into 1-1/2 pieces
       8 tb Unsalted butter
   1 1/4 c  Heavy cream
       1    Juice of lemon
       1 ts Finely grated lemon rind
            Salt
            Freshly ground white pepper
     1/2 lb Ziti or tubular pasta
       3    Hearts of Bibb or butter
            -lettuce, separated into
            -leaves
     1/2 c  Freshly grated Parmesan
            -cheese
  
   (From “Perla Meyers' Art of Seasonal Cooking,” Simon and Schuster).
   
   Place the peas in a vegetable steamer, set over simmering water, and
   steam, covered, for 3-5 minutes or until just tender. Remove and run
   under cold water to stop further cooking. Drain and set aside.
   
   Add the asparagus to the vegetable steamer. Cover and steam for 3-5
   minutes or until just tender. Remove and run under cold water to stop
   further cooking. Drain and set aside.
   
   Add asparagus to the vegetable steamer. Cover and steam for 3-5
   minutes or until just tender. Run under cold water, drain and reserve.
   
   In a large heavy skillet, melt the butter over medium heat and whisk
   in the cream. Bring to a boil, reduce the heat, and simmer until
   reduced by one-third. Add the lemon juice and rind. Season with salt
   and white pepper and keep warm.
   
   Bring plenty of salted water to a boil in a large casserole. Add the
   ziti and cook until just tender, al dente. Add 2 cups of cold water
   to stop further cooking. Drain thoroughly, and add to the lemon cream
   together with the peas, asparagus and Bibb lettuce and simmer until
   the sauce lightly coats the pasta and the lettuce has just wilted.
   Add the Parmesan and toss gently. Taste and correct the seasoning and
   serve at once.
   
   Nutritional analysis per serving: 642.3 calories; 52.6 grams total
   fat; (33.7 grams saturated fat); 10.9 grams protein; 26.5 grams
   carbohydrates; 179 milligrams cholesterol; 230.5 milligrams sodium.
  
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