Recipe Archives->Pasta->Pasta Primavera 09

Pasta Primavera
Serving Size  : 8

salt
2 small zucchini, halved lengthwise and bias cut to 1/2"
2 small yellow squash, halved lengthwise and bias cut to 1/2"                
1 bunch asparagus, cut into 2" pieces
12 green beans, bias cut into julienne slices
12 wax beans, bias cut into julienne slices
1 cup frozen peas, defrosted
1 lb spaghettini
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 shallot, finely minced
1 teaspoon garlic, finely chopped
Pinch red pepper flakes
1 Pt grape tomatoes, Halved
2 tablespoons creme fraiche
1/4 cup fresh basil, torn
1 tablespoon fresh thyme
1 tablespoon fresh chervil
1/2 cup Parmesan cheese

Bring a large pot of water to a boil.  Add a pinch of salt.  Have
a bowl of ice water nearby.  Working with 1 vegetable at a time,
blanch the zucchini for 30 seconds; squash for 30 seconds; asparagus
for 1 minute; green beans for 1 minute; wax beans for 1 minute.
As each vegetable is done, scoop into the cold water.  Drain
vegetables and set aside.

Cook the pasta until al dente.  Melt the butter over medium heat
in a large pot. Add the olive oil, shallot, garlic, and red pepper
flakes.  Cook 5 minutes.  Add the blanched vegetables and the
tomatoes.  Saute 2 minutes.  Add the creme fraiche and herbs.
Drain the pasta and toss with the vegetables.  Top with parmesan
cheese.

Printable version: pasta-primavera09.txt.