PASTA PRIMAVERA--(This was fantastic! Wigs)
1 bunch broccoli, trimmed and broken into bite-size
flowerets, blanched about 3-5 minutes, set aside
2 small zucchini, trimmed, cut into bite-size lengths. There should be about 1 1/2 c. Blanch about 3-5 minutes, set aside. (Note: These were julienned in a mandolin in class.)
4 asparagus spears, each about 5" long, blanched and set aside.
1 1/2 cups green beans, trimmed and cut into 1" lengths, blanched about 5 minutes, set aside
salt
1/2 c fresh or frozen green peas, defrosted if frozen, blanched 1 minute if fresh
3/4 c fresh pea pods, trimmed and blanched 1 minute
1 Tb vegetable oil
2 c thinly sliced mushrooms
freshly ground pepper
1 tsp chopped hot, fresh chile or 1/2 tsp dried red pepper flakes
1/4 c finely chopped Italian flat-leaf parsley
6 Tb olive oil
1 tsp finely chopped garlic
3 c red, ripe tomatoes, peeled and squeezed, reserving the liquid, and then cut into 1" cubes
6 fresh basil leaves, chopped, about 1/4 c or 1 tsp dried basil or in class Marie used 1 heaping teaspoon basil pesto.
1 lb spaghetti
4 Tb butter
2 Tb chicken stock
1/2 c heavy cream, approximately
2/3 c freshly grated Parmesan cheese
1/3 c pine nuts, toasted
Note: In class the instructor added some sauteed yellow & red bell peppers that had first been julienned.
Combine all the vegetables in a mixing bowl. Heat the vegetable oil in a skillet and add the mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook for about 2 minutes. Add the mushrooms to the vegetable mixture. Add the chopped chile and parsley.
Heat 3 Tb olive oil in a saucepan and add half the garlic, the tomatoes, salt and pepper to taste. Cook for about 4 minutes, stirring gently so as not to break up the tomatoes more than is essential. Add the basil, stir and set aside.
Heat the remaining 3 Tb olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, just to heat through.
Cook pasta in boiling, salted water until al dente. Drain well.
Melt the butter in a large pan. Add the chicken stock, 1/2 c cream and cheese, stirring constantly. Cook gently until smooth. Add the pasta and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing and stirring over very low heat. Add the remaining vegetables and, if the sauce seems too dry, add about 1/4 c more cream. The sauce should not be soupy. Add the pine nuts and give the mixture one final tossing. Serve in hot bowls, spooning equal amounts of the tomatoes over each serving. Makes 4 to 8 servings.
Note: Good served with a Sauvignon Blanc wine.
1 bunch broccoli, trimmed and broken into bite-size
flowerets, blanched about 3-5 minutes, set aside
2 small zucchini, trimmed, cut into bite-size lengths. There should be about 1 1/2 c. Blanch about 3-5 minutes, set aside. (Note: These were julienned in a mandolin in class.)
4 asparagus spears, each about 5" long, blanched and set aside.
1 1/2 cups green beans, trimmed and cut into 1" lengths, blanched about 5 minutes, set aside
salt
1/2 c fresh or frozen green peas, defrosted if frozen, blanched 1 minute if fresh
3/4 c fresh pea pods, trimmed and blanched 1 minute
1 Tb vegetable oil
2 c thinly sliced mushrooms
freshly ground pepper
1 tsp chopped hot, fresh chile or 1/2 tsp dried red pepper flakes
1/4 c finely chopped Italian flat-leaf parsley
6 Tb olive oil
1 tsp finely chopped garlic
3 c red, ripe tomatoes, peeled and squeezed, reserving the liquid, and then cut into 1" cubes
6 fresh basil leaves, chopped, about 1/4 c or 1 tsp dried basil or in class Marie used 1 heaping teaspoon basil pesto.
1 lb spaghetti
4 Tb butter
2 Tb chicken stock
1/2 c heavy cream, approximately
2/3 c freshly grated Parmesan cheese
1/3 c pine nuts, toasted
Note: In class the instructor added some sauteed yellow & red bell peppers that had first been julienned.
Combine all the vegetables in a mixing bowl. Heat the vegetable oil in a skillet and add the mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook for about 2 minutes. Add the mushrooms to the vegetable mixture. Add the chopped chile and parsley.
Heat 3 Tb olive oil in a saucepan and add half the garlic, the tomatoes, salt and pepper to taste. Cook for about 4 minutes, stirring gently so as not to break up the tomatoes more than is essential. Add the basil, stir and set aside.
Heat the remaining 3 Tb olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, just to heat through.
Cook pasta in boiling, salted water until al dente. Drain well.
Melt the butter in a large pan. Add the chicken stock, 1/2 c cream and cheese, stirring constantly. Cook gently until smooth. Add the pasta and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing and stirring over very low heat. Add the remaining vegetables and, if the sauce seems too dry, add about 1/4 c more cream. The sauce should not be soupy. Add the pine nuts and give the mixture one final tossing. Serve in hot bowls, spooning equal amounts of the tomatoes over each serving. Makes 4 to 8 servings.
Note: Good served with a Sauvignon Blanc wine.