Recipe: Pasta primavera
Ingredients
- 1/2 cup olive oil plus 2 tbsps
- 1 bunch green onions - chopped
- 1 large leek
- 2 jalapeno - diced
- 1 bunch basil
- 3 cups chicken or vegetable broth
- 2 cloves garlic
- 2 green zucchini - diced
- 1/2 cup freshly shucked peas
- 1 cup sugar snap peas
- 1 bunch asparagus - stalks diced - tips left whole
- 1/2 cup Parmesan cheese - or as needed
- salt and fresh ground black pepper to taste
- 1 pound fettuccine
Instructions
Step 1
Take 1 large leek, trim off and discard the dark green parts. Chop the remaining part, wash thoroughly.Chop 1 bunch green onions, then soak in cold water. Then drain them and put into a bowl.
Step 2
Shuck the English peas, this is the 1/2 cup freshly shucked peas. Put into a bowl.Chop 1 cup sugar snap peas. Put into the bowl with English peas.
Step 3
Slice green zucchini into strips, dice the strips. Then put into the bowl with the onions.Slice the jalapeno, and dice the slices up.
Step 4
Have the pasta water boiling, Hold the 1 bunch basil by the bottom.Dump into the boiling water for 2 seconds. Then dump into ice cold water which locks in the color.
Tear off the leaves into a bowl. Add 2 cloves garlic, 1/2 cup olive oil and 3 cups chicken or vegetable broth.
Then put into a blender, blend well.
Step 5
Add 2 tbsp olive oil into a pot over medium heat. Add the diced green onions mixture. Stir around.Add diced jalapeno and a couple pinches of salt. Cook for about 10 minutes.
Add the peas mixture and a couple of chicken broth. Turn the heat to medium high.
Braise for 5 minutes. Then add asparagus. Cook 3 minutes more.
Then Add 1/4 cup of basil and garlic mixture. Cook for a minute. Turn off the heat.
Step 6
Boil 1 pound fettuccine for about 8 minutes. Drain and put into a bowl.Dump in the vegetable mixture. Stir around. Pour in the remaining basil and garlic mixture. Stir well.
Add 1/2 cup Parmesan cheese, Give it a toss. Wrap it, and let sit for 5 minutes.
Step 7
To serve, Put some on a serving plate, topped with some Parmesan cheese.
