Veg Boxes
choose your fav
Pasta Primavera
300g / 10 oz linguine (fettuccine, or other long and flat pasta)
150g / 5oz white mushrooms , sliced 0.4cm
1/2 large zucchini, cut into 0.5cm rounds
1 bunch broccolini
1 1/2 cup snow peas
1 bunch green asparagus
1 cup green peas , defrosted
10 cherry tomatoes , cut in half
2 garlic cloves , finely minced
CREAM SAUCE:
5 tbsp / 75 g unsalted butter
250 ml thickened / heavy cream
50 g Parmigiano reggiano , finely grated
COOKING:
45 ml extra virgin olive oil
80 ml pasta cooking water , scoop out just before draining
1 tsp cooking/kosher salt
1/4 tsp black pepper
1/2 cup fresh basil leaves , finely sliced
2 tbsp pine nuts , toasted
CREAM SAUCE:
Melt butter in a saucepan over medium-high heat. Add cream and Parmigiano reggiano. Stir, and once the cream starts simmering gently, stir until the cheese melts then take it off the stove and set aside.
PASTA:
Bring a large pot of water to the boil over high heat. Add 1 tablespoon of salt and add the pasta. Cook for the time per the packet minus 1 minute. Meanwhile, cook vegetables.
Reserve pasta water: Just before draining the pasta, scoop out a mug of pasta cooking water and set aside. Drain the pasta.
COOK:
Mushrooms: Heat half the olive oil in a large skillet over high heat. Cook mushrooms for 4 minutes until golden, remove to a plate.
Veg: Heat remaining oil in the same skillet. Cook broccolini, snow peas and asparagus for 2 minutes. Add zucchini, tomato, green peas, garlic, salt and pepper. Cook for a further 3 minutes. Add mushroom back in, toss, then remove from heat.
Toss! Return pasta into the now-empty pot. Add vegetables, cream sauce and 1/3 cup pasta water. Toss over medium heat using 2 wooden spoons until the sauce thickens and clings to the pasta strands rather than pooling in the base of the pot, about 1 to 2 minutes. (If at any stage the pasta gets too thick, add a splash more pasta water and toss on stove).
Basil & pine nuts – Quickly toss through basil. Divide between 4 bowls. Sprinkle with pine nuts. Devour immediately.
from: recipetineats.com
150g / 5oz white mushrooms , sliced 0.4cm
1/2 large zucchini, cut into 0.5cm rounds
1 bunch broccolini
1 1/2 cup snow peas
1 bunch green asparagus
1 cup green peas , defrosted
10 cherry tomatoes , cut in half
2 garlic cloves , finely minced
CREAM SAUCE:
5 tbsp / 75 g unsalted butter
250 ml thickened / heavy cream
50 g Parmigiano reggiano , finely grated
COOKING:
45 ml extra virgin olive oil
80 ml pasta cooking water , scoop out just before draining
1 tsp cooking/kosher salt
1/4 tsp black pepper
1/2 cup fresh basil leaves , finely sliced
2 tbsp pine nuts , toasted
CREAM SAUCE:
Melt butter in a saucepan over medium-high heat. Add cream and Parmigiano reggiano. Stir, and once the cream starts simmering gently, stir until the cheese melts then take it off the stove and set aside.
PASTA:
Bring a large pot of water to the boil over high heat. Add 1 tablespoon of salt and add the pasta. Cook for the time per the packet minus 1 minute. Meanwhile, cook vegetables.
Reserve pasta water: Just before draining the pasta, scoop out a mug of pasta cooking water and set aside. Drain the pasta.
COOK:
Mushrooms: Heat half the olive oil in a large skillet over high heat. Cook mushrooms for 4 minutes until golden, remove to a plate.
Veg: Heat remaining oil in the same skillet. Cook broccolini, snow peas and asparagus for 2 minutes. Add zucchini, tomato, green peas, garlic, salt and pepper. Cook for a further 3 minutes. Add mushroom back in, toss, then remove from heat.
Toss! Return pasta into the now-empty pot. Add vegetables, cream sauce and 1/3 cup pasta water. Toss over medium heat using 2 wooden spoons until the sauce thickens and clings to the pasta strands rather than pooling in the base of the pot, about 1 to 2 minutes. (If at any stage the pasta gets too thick, add a splash more pasta water and toss on stove).
Basil & pine nuts – Quickly toss through basil. Divide between 4 bowls. Sprinkle with pine nuts. Devour immediately.
from: recipetineats.com