March 02, 2021
Pasta is what is for Dinner!
Two Peas in their Pod
When Spring Asparagus come in that is a great time to make this recipe. Actually you can make this all year round, especially when you want some Spring in the Air!! Enjoy!
16 oz cavatelli pasta
1 Tbsp olive oil
8 oz asparagus, cut into 1 1/2-in pieces
1 yellow bell pepper, cut into 1 1/2-in pieces
2 cups small broccoli florets
1 small zucchini, chopped
Salt and pepper to taste
2 Tbsp unsalted butter
1 shallot, minced
4 garlic cloves, minced
Zest of 1 lemon
Dash crushed red pepper flakes
1 cup Chicken stock
1/2 cup heavy cream
3 Tbsp lemon juice, divided
1 cup frozen peas
1/2 cup shredded Parmesan cheese
1 1/2 cups halved grape tomatoes
1/4 cup chopped basil
2 Tbsp Italian parsley, for garnish
Extra Parmesan cheese, for garnish
Crushed red pepper flakes, for garnish
Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.
Meanwhile, in a large skillet, heat the olive oil over medium high heat. Add the asparagus, peppers, and broccoli. Sauté for 2 to 3 minutes, stirring occasionally. Add in the zucchini and cook for 1 to 2 minutes or until vegetables are tender, but still crisp. Season vegetables with salt and pepper, to taste. Transfer the vegetables to a large plate or bowl.
Place the skillet back on the stove. Melt the butter over medium heat. Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice.
Stir the peas into the pot with the pasta. Stir in the cooked vegetables. Pour the lemon cream sauce over the pasta and vegetables and stir until well combined. Stir in the Parmesan cheese and remaining tablespoon of fresh lemon juice. Gently stir in the tomatoes and basil. Season with salt and black pepper, to taste.
Pour the pasta primavera into a large serving bowl or dish. Garnish with parsley, extra Parmesan cheese, and crushed red pepper flakes.
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