Vignole Spring Vegetables With Fresh Pasta Food

CREAMY PASTA WITH SPRING VEGETABLES

Steps:

• Bring medium pot of water to boil. Cook pasta according to package instructions and reserving at 1/2 cup of pasta cooking liquid.
• Prepare vegetables. Trim the end of of leeks and clean with cold water. Thinly slice white portion, discarding the dark green section. Snap off the woody bottom of the asparagus and cut into 2 inch pieces.
• Meanwhile, heat large skillet (biggest you have!) over medium high heat (about 6-7) and add butter and 1 tablespoon of olive oil to pan. When the butter starts sizzling, add the leeks and cook for 1 minute. Add the peas, asparagus, and 3 tablespoons of the pasta cooking liquid and cook for 3 minutes. Season with sea salt and black pepper. Stir in cream cheese and garlic powder until incorporated. Add some more of the pasta water if necessary.
• Add the pasta to the veggie mixture. Toss together and top with parmesan cheese, tossing again to incorporate cheese.
• Divide into bowls. Serve with shredded parmesan, additional salt and pepper and red pepper flakes if you like a little spice!

SPRING VEGETABLE FETTUCCINE ALFREDO

Steps:

• Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
• Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
• Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
• Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.

SPRING VEGETABLES WITH WARM VINAIGRETTE

Steps:

• Bring a wide pot of salted water to a boil. Trim the baby carrots, leaving just 1/2 inch of the green tops, then peel and halve lengthwise. Trim the spring onions, removing the root and all but 2 inches of the tops, and halve lengthwise. Snap or cut off the tough ends of the asparagus and peel the bottom half of each. Cut each spear in half crosswise (or into thirds, if long).
• Fill a large bowl with ice water. Add the carrots to the boiling water; cook until crisp-tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain. Add the spring onions to the boiling water; cook until crisp-tender, about 3 minutes, then cool in the ice water and remove to the colander. Repeat with the asparagus, cooking about 3 minutes. Pat the vegetables dry with a clean towel. (The vegetables can be prepared up to this point several hours ahead; cover and refrigerate.)
• Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the spring onions; sprinkle with the sugar, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium; push the onions to one side of the skillet. Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine; bring to a simmer and cook until thickened, 2 minutes. Toss with the onions. Remove from the heat and let cool slightly.
• Add the carrots, asparagus, parsley and dill to the skillet; toss to combine.

CREAMY PASTA WITH SPRING VEGETABLES

Steps:

• Preheat oven to 425 degrees.
• Cut asparagus into 1 1/2 inch pieces discarding the tough ends.
• Cut mushrooms in half or quarters.
• Cut bell pepper into 1 inch squares or strips.
• Combine vegetables in a bowl. Add olive oil and toss lightly.
• Add garlic, salt and pepper. Gently mix well.
• Pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender.
• Snip basil with kitchen scissors.
• Prepare pasta according to pakage instructions.
• In a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. Stir constantly so it doesn't burn to the bottom of the pan.
• Drain pasta and transfer to large bowl. Add veggies, heated cream and basil. Toss lightly.
• Mix 1/4 c of parmesan cheese into the pasta.
• Spoon onto serving plates or dishes. Sprinkle with remaining paremesan and some additonal black pepper.