Gourmet Pasta Primavera Recipe
Here is a well sought after recipe of pasta primavera. The pasta primavera is one of the most popular creations of the italian cuisine. The primary ingredient in this is pasta. Easy eater, fussy eater. No problem! try this recipe for pasta primavera and win over all.
Ingredients
12 ounces slender asparagus
1 medium (8 ounce) yellow crookneck squash
1 pound vermicelli
1 clove garlic, peeled and cut in half
1 1/2 cups thawed frozen peas
1 red pepper, cut in small cubes
1 cup thinly sliced scallions, including green tops
1 1/2 cups heavy cream
1 cup (4 ounces) grated Parmesan cheese
3 tablespoons chopped fresh basil or 2 teaspoons dried
Freshly ground black pepper
Salt, if needed
Directions
Bring a large pot of water to the boil for the pasta and vegetables.
Break off and discard the tough bottoms of the asparagus stems.
Slice the stems into 1/2-inch rounds, leaving the tips about 1 inch long.
Cut the yellow squash into 1/2-inch dice.
Salt the water and add the vermicelli and the halved garlic.
Cook at a rapid boil for 3 minutes.
Add the sliced asparagus stems and tips and the yellow squash and cook for an additional 3 minutes until the pasta is al dente and the vegetables are crisp-tender.
Drain in a colander and discard the garlic.
Return the drained pasta and vegetables to the pot and place over low heat.
Add the peas, red pepper and scallions and toss until combined.
Add the cream, Parmesan and basil and, using 2 large forks, toss the pasta until the cheese melts and a creamy sauce is formed.
Grind on a generous amount of black pepper and add salt if desired. (Parmesan can be salty, so you may not want to add any.)
Break off and discard the tough bottoms of the asparagus stems.
Slice the stems into 1/2-inch rounds, leaving the tips about 1 inch long.
Cut the yellow squash into 1/2-inch dice.
Salt the water and add the vermicelli and the halved garlic.
Cook at a rapid boil for 3 minutes.
Add the sliced asparagus stems and tips and the yellow squash and cook for an additional 3 minutes until the pasta is al dente and the vegetables are crisp-tender.
Drain in a colander and discard the garlic.
Return the drained pasta and vegetables to the pot and place over low heat.
Add the peas, red pepper and scallions and toss until combined.
Add the cream, Parmesan and basil and, using 2 large forks, toss the pasta until the cheese melts and a creamy sauce is formed.
Grind on a generous amount of black pepper and add salt if desired. (Parmesan can be salty, so you may not want to add any.)
