Green Pasta Primavera

First of all, I’d like to say how much this stupid bowl looks like a styrofoam bowl after I took the picture and totally pigged out. Secondly, I probably should’ve used fresher tomatoes or omitted them because they were bitter. Thirdly, free-range is awesome but I’m never buying it again because it’s fucking expensive. I am buying local next time. THAT IS ALL. I love chicken as much as the next person but $7.99/lb is depressing. Buying local is far more “green” than organic anyways!

Springtime meals, to me, should be very light and fresh so a Pasta Primavera is the perfect dish to complement that. I originally wanted to keep it green but tomatoes just seemed like a great idea so I added a few grape tomatoes to accent it and the red really does pop. Originally made with an olive oil “sauce”, more recent Pasta Primaveras are made with a light cream sauce that I feel is much too heavy for a Springtime dish so I only added 1/4 cup of cream instead.

Green Pasta Primavera

1.5 c. onion, chopped

1 tablespoon minced garlic

1 head broccoli, chopped into smaller pieces

6 – 7 asparagus shoots

1/3 c. frozen peas, defrosted in warm water

a few grape tomatoes

1/3 c. grated Parm

1/8 c. heavy (whipping) cream

1/8 c. milk

Fettuccine Pasta

4 large basil or parsely chopped into ribbons

olive oil

s/p

Cook Fettuccine pasta according to package. While pasta is boiling, chop up your stuff and blanch chopped asparagus and broccoli in boiling water for 4 – 5 minutes or until bright green. Transfer to bowl of ice water to stop cooking. Heat olive oil in a skillet over medium-high heat. Saute onions until translucent. Try not to burn or caramelize too much. Add garlic and cook until aromatic. Strain your vegetables and add blanched broccoli and asparagus, defrosted peas, and tomatoes. Add cream and milk and stir. Slowly add half the parmesan cheese until melted. This will not make a particularly creamy dish so don’t be sad that it’s looking a little dry. Season with salt and pepper. Add cooked, al-dente pasta straight from the water, straining the rest under cold water with a tablespoon of olive oil. I had cooked way too much pasta but used it in another dish! Add your chopped basil and serve.

If you’re using parsley, cook it a little to take out some of that raw, bitter taste (I’m not a fan). Serve a fresh over cooked pasta along with some freshly grated parm and you’re good!

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