Рецепт Pasta Primavera
This now-classic pasta dish is not originally Italian, but was reputedly invented at Le Cirque restaurant in New York in the early 70s by a restaurateur named Sirio Maccioni. Mr. Maccioni’s dish is more complex than mine and his invention recommends that we cook the vegetables twice (once in water and again in oil) and then he topped the dish with a tomato concassé. I think tastes have lightened a lot since the 70s and so I make a simpler and easier version that just emphasizes the fresh spring taste of just green vegetables and fresh basil. I also added lemon zest to the sauce, which really brightens the taste. Pasta primavera makes a beautiful spring dinner. On the days that I make this, I make only this, no salad, meat or bread, just a big, happy bowl of this—it is a light and satisfying meatless meal.
Pasta Primavera
Ingredients:
- 2 tablespoons olive oil
- 8 ounces mushrooms, wiped clean and coarsely chopped
- 3 cloves garlic, finely minced
- 1 cup broccoli florets
- 1 cup asparagus spears, sliced into 1-inch segments
- 1 medium zucchini, washed and sliced into 1-inch strips
- ½ cup frozen peas
- 1 pound angel hair pasta
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon grated fresh lemon zest
- 1 cup grated Parmesan, plus extra for serving
- Fresh basil, rinsed and sliced into thin strips
Preparation:
Put a medium saucepan half filled with water on to boil. In another small skillet, heat the two tablespoons of olive oil. Add the mushrooms and garlic and a pinch of salt and cook until the mushrooms are slightly browned, about 5 minutes. Set them aside. Salt the water that is now boiling in the medium saucepan and blanch the broccoli, asparagus and zucchini for 3 minutes, pouring in the peas for the last 30 seconds. Strain the vegetables and quickly transfer them to a bowl of ice water (to keep them from continuing to cook and preserve their pretty green color). When the vegetables have cooled, strain them again and set them aside.
Bring a large pot of water to boil, add a tablespoon of salt to the water and add the pasta. Cook the pasta until it is al dente. While the pasta is boiling, put the cream in a large, wide pan and boil it for 2 minutes. Add the butter, Parmesan, lemon zest and salt and pepper to taste. Turn the heat down low and as soon as the pasta is done, drain it, and add it to the cream mixture. Add the green vegetables and mushrooms and stir to combine and warm together. Transfer to a serving bowl or bowls and top with the fresh basil. Serve with additional Parmesan on the side.
Tags: asparagus, broccoli, pasta, pasta with vegetables, Peas, Vegetables, zucchini