Tuesday, August 3, 2010

Pasta Primavera: iliea Style!

Pasta Primavera!

From Pasta Primavera


Hello, everyone. i know it has been a very very long time since my last post, and i apologize. Summer has a way of making me forget to document my kitchen adventures. I have been taking pictures, just not all the time. Anyhow, in the next few weeks i will be trying to play catch up in ilieaskitchen. 
First up is this Springtime recipe i did in May. The Peas were big, fresh and beautiful, and they went perfectly with the new recipe for alfredo sauce i been so in love with recently. 
Traditionally, Pasta primavera is fresh spring veggies with pesto. I used fresh sweet english peas, asparagus, and spinach, but you can substitute any green veggies you like. As most of you know, but some of you don't, but i'm actually allergic to basil, so even though it is delicious, Pesto is OUT. So this is my version, pesto free, of Pasta Primavera. Enjoy!





Pasta Primavera
Serves 2.

1 cup fresh shelled english peas
1 cup 1 inch pieces asparagus
1/2 cup blanched and chopped spinach
1 cup chicken broth or 1 cup water and bouillon, or vegetable broth
1/2 cup half and half
minced garlic, 3 or 4 cloves according to your taste
1 tsp red pepper flakes, plus more for garnish
1 cup freshly grated parmigiano reggiano
1 egg yolk
1- 8oz Package Fresh Spinach Fettuccine

Get a large pot of water on the stove to cook your pasta in. Prepare vegetables: Cut and blanch spinach in chicken broth, reserve blanching liquid. soaking in cold water bath as shown. squeeze, chop, set aside. bring broth back to a simmer, and add peas and asparagus. cover and simmer till bright and soft, about five minutes. Meanwhile grate cheese and mince garlic, and begin to cook your pasta. follow package directions, cook one minute less than called for. remove veggies from broth. add half and half, garlic, and pepper. bring back to just a simmer, remove from heat. in a separate bowl or cup, add egg yolk and a spoonful of hot cream sauce. stir. repeat 4 times. add egg mixture to sauce, whisk well. drain cooked pasta. add half of the cheese, and all of the sauce. toss well, cover and let stand five minutes. stir in the rest of the cheese and the veggies. serve, garnishing with extra cheese and pepper flakes.

Next time in iliea's kitchen:

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