Pasta Primavera
1 cup snow peas
1/2 cups asparagus tips
1 cup broccoli florets
1 cup tiny peas
1/4 cup plus 1 teaspoon unsalted butter
1 cup sliced mushrooms
1 cup sliced zucchini
1 cup peeled and seeded tomato chunks
Salt
3/4 cup heavy cream, warmed
1/3 cup pine nuts
1 pound spaghetti or fettuccine, cooked al dente
1/3 cup fresh basil leaves, torn into small pieces
1/2 cup grated Parmesan cheese
- Steam the snow peas, asparagus, broccoli,
and peas until crisp-tender. Set aside and chill until ready
to assemble the dish. Melt 3 tablespoons of the butter in a large
skillet and sauté the mushrooms and zucchini over medium
heat until tender. Set aside.
- Melt 1 tablespoon of the butter in a small
skillet and sauté the tomatoes over medium heat until
their liquid is almost evaporated. Stir in 1/4 cup of the cream
into the tomatoes and set aside.
- Melt the remaining butter in a small saucepan
and sauté the pine nuts over low heat until they are aromatic
but not brown. Set aside.
- Add the steamed vegetables to the pan
containing the mushrooms and zucchini and cook briefly until
warmed through. Salt to taste. Add the rest of the cream to the
vegetables and heat until the cream is hot but not boiling. Add
the pasta to the vegetables, then the basil and Parmesan as needed.
Gently stir in the tomatoes and cream mixture and sprinkle the
pine nuts over the top. Serve immediately as warm plates and
pass around additional Parmesan at the table.
Makes 6 servings.
Save this Recipe on Delicious |||
