Brighter Spring Vegetable Primavera

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    Spring Vegetable Pasta

     

     

    Spring Vegetable Pasta
    Brighter Spring Vegetable Primavera
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    For a fresh version of a pasta primavera recipe, we used a pair of spring classics—asparagus and green peas—plus other flavor-packed vegetables and aromatics. We found that by sautéing the vegetables in stages in a large Dutch oven, we could ensure that each one maintained its crisp-tender texture while taking on a touch of flavorful browning. Switching from long-stranded spaghetti to small and compact campanelle allowed us to use the risotto method of cooking, which guaranteed that our Spring Vegetable Pasta recipe resulted in tender pasta coated with a light but lustrous, creamy sauce that brought the dish together perfectly.
    Servings
    6 people
    Servings
    6 people
    Spring Vegetable Pasta
    Brighter Spring Vegetable Primavera
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
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    For a fresh version of a pasta primavera recipe, we used a pair of spring classics—asparagus and green peas—plus other flavor-packed vegetables and aromatics. We found that by sautéing the vegetables in stages in a large Dutch oven, we could ensure that each one maintained its crisp-tender texture while taking on a touch of flavorful browning. Switching from long-stranded spaghetti to small and compact campanelle allowed us to use the risotto method of cooking, which guaranteed that our Spring Vegetable Pasta recipe resulted in tender pasta coated with a light but lustrous, creamy sauce that brought the dish together perfectly.
    Servings
    6 people
    Servings
    6 people
    Ingredients
    Servings: people
    Units:
    Instructions
    1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives, and lemon zest in small bowl; set aside.
    2. Strain broth through fine-mesh strainer into 8-cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat.
    3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add sliced leeks and pinch salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot.
    4. To deepen the overall flavor of our Spring Vegetable Pasta and add body to the sauce, we cooked the pasta like rice: Heat remaining 4 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.
    5. When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.
    6. Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing Parmesan cheese and remaining herb mixture separately.
      Spring Vegetable Pasta
    Recipe Notes

    Dutch Ovens are one of the most useful kitchen equipment you can buy; great for cooking pasta and various other one-pot meal recipes! Have you gotten yourself this kitchen essential yet?

    Spring Vegetable Pasta Dutch Oven
    Dutch ovens make the best choice for boiling pasta, braises, pot roasts, and stews, especially as they can go on the stovetop to sear foods and then into the oven to finish cooking! Read the review and buy one here...

    BTW... do you know that pasta is back on the 'good for you' list? But there's a secret that converts any pasta from a high GI food to a low GI one! You'll discover the simple secret in our "Wait... you mean pasta is now good for me?" post.

    Recipe Source: Cook's Illustrated

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