Pasta Primavera Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups olive oil, divided
2 cloves garlic, divided, minced
salt and pepper
2 cups button mushrooms, roughly chopped
1 cup asparagus tips, blanched in boiling salted water for 4 minutes
1 cup broccoli florets, blanched in boiling salted water for 4 minutes
1/2 cup frozen peas, thawed
1 cup heavy cream
2/3 cup Parmigianino-Reggiano, plus additional for garnish
2 tbsp butter
1 pound spaghetti
1/2 cup pine nuts, lightly toasted
2 tbsp basil, chopped
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Directions: |
Directions:Heat 2 tablespoons of the olive oil in a medium saute pan over high heat. Add tomatoes, half the garlic and a pinch of salt. Cook until tomatoes have rendered their juice and begin to color, stir occasionally, about 4-8 minutes. Set aside and keep warm
Heat 2 tablespoons of olive oil in a medium saute pan over high heat, sauté the mushrooms with half the remaining garlic and a pinch of salt until they've given off most of their water and are browned, 8-10 minutes. Set aside, season to taste, keep warm
Heat the remaining 2 tablespoons of olive oil over medium high heat in a large saute pan, add remaining garlic, and cook the blanched vegetables until they've taken on a little color but are still firm, about 5 minutes.Set aside and keep warm.
Bring a large pot of salted water to a boil. Meanwhile reduce the cream by half in a pan large enough to hold the cooked spaghetti, stir in the Parmigianino and butter and turn the heat to low. Cook the spaghetti. When the spaghetti is 1 or 2 minutes shy of al dente, drain and transfer it to the pan with the reduced cream to finish.
To serve, Transfer the spaghetti and cream to a warmed bowl large enough to hold all the ingredients with the reserved tomato sauce, mushrooms, sautéed vegetables and the pine nuts. Toss the spaghetti first with the mushrooms, then the vegetables. Garnish with toasted pine nuts, 2 spoonfuls of tomato sauce, a pinch of basil and freshly grated Parmesan, salt and pepper to taste. |
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Number Of
Servings: |
Number Of
Servings:4-6, preparation time 1 hour |
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