Pasta Primavera Recipe

From Dorothy McNett's Recipe Book.

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Pasta Primavera

From Dorothy McNett's recipes at Asparagus, green peas, and green beans! Great to serve with New Jersey Chicken Savoy...

10-12 spears fresh tender young asparagus
1 1/2 cups shelled green peas
1 1/4 cups thin fresh green beans
1 pound fresh or dried pasta, such as butterflies
water for cooking the pasta
1 - 2 teaspoons sea salt, if desired
1 teaspoon extra virgin olive oil
2 tablespoons extra virgin olive oil
3-4 cloves garlic, or even more
1-2 tablespoons fresh chives
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 cup warm vegetable stock (warm 30-40 seconds in microwave)
2 teaspoons flour
1/2 cup grated Fontina cheese

Wash the vegetables well, and allow the moisture to cling to them. Cut the asparagus and beans into 3/4 inch lengths. Place the asparagus, peas, and beans in glass or ceramic bowl or casserole. (do not use plastic!) Cover. Cook in microwave 3 minutes. Set aside. In a pasta cooker or large deep pan bring water to a rapid boil, add salt and olive oil. Bring back to a boil, and then add the pasta. Cook for 2-3 minutes, if fresh and 8-10 minutes if using dried pasta. (Or until the pasta is al dente or according to the package directions.) While the pasta is cooking, heat the 2 tablespoons oil in a sauté pan. Add the garlic and chives, sauté a few seconds. Sprinkle with the salt, pepper. Whisk the flour into the pan, blending well. Whisk in the stock and bring to a boil. Add the precooked vegetables and heat gently. When pasta is done, drain and add to the vegetables. Pour onto a large platter or serving bowl, garnish with the grated cheese and serve.

Recipe created 1995-03-21.

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