Pasta Primavera Recipe
Ingredients
3 tablespoons olive oil
2 large carrots, scraped and minced
2 leeks, white part only, rinsed and minced
11/2 cups chicken stock
2 tablespoons finely chopped flat-leaf parlsey
1 cup light cream
1/3 pound prosciutto, finely chopped
1/2 pound mushrooms wiped, stems trimmed, sliced
1/2 pound asparagus, trimmed, blanched, and cut into fourths
3 cups broccoli florets, trimmed and blanched
1 10 ounce package frozen tiny peas, defrosted
1/2 cup light cream
1 pound fresh or homemade fettuccine noodles
1 cup freshly grated imported Parmesan cheese
Salt and freshly grated black pepper to taste
Directions
Heat the oil in a medium-large skillet until hot but not smoking.
Add the carrots and leeks and saute them over medium-high heat until wilted.
Add the chicken stock, parsley, and 1 cup of cream.
Stir to blend and gently boil to reduce by half.
While the cream is reducing, bring a large quantity (at least 5 quarts) of water to a boil in a pot.
Add salt.
Add the prosciutto, mushrooms, asparagus, broccoli, and peas and the remaining cream to the skillet.
Heat until the vegetables are warmed and just cooked through.
While the vegetables are heating, add the pasta to the boiling water, stirring to separate the strands, and cook until al dente.
Drain the pasta well, add the sauce, pepper, salt, and parmesan cheese.
Add the carrots and leeks and saute them over medium-high heat until wilted.
Add the chicken stock, parsley, and 1 cup of cream.
Stir to blend and gently boil to reduce by half.
While the cream is reducing, bring a large quantity (at least 5 quarts) of water to a boil in a pot.
Add salt.
Add the prosciutto, mushrooms, asparagus, broccoli, and peas and the remaining cream to the skillet.
Heat until the vegetables are warmed and just cooked through.
While the vegetables are heating, add the pasta to the boiling water, stirring to separate the strands, and cook until al dente.
Drain the pasta well, add the sauce, pepper, salt, and parmesan cheese.
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