I had a delicious pasta dish (
Tagliatelle alla Primavera) on Saturday at
Gemma in NYC. By Tuesday night, I was trying (and pretty successfully at that) to recreate it in my own kitchen.
Cook pasta according to package instructions (usually about 11 minutes in boiling water). I put a few chunks of butter in the bottom of a large bowl, to toss the pasta with when it finished cooking and was drained.
I cut off the bottoms of the asparagus, then chopped the stalks into about 2-inch sections. With the squash, I cut the ends off, but waited until it was parboiled to slice it into disks.
After the vegetables had cooked (in a saucepan of boiling water) for just a few minutes to slightly tenderize, I drained them and put them in a pan to sauté with the olive oil and chopped garlic. I didn't really time it, but probably something like 5-10 minutes, until they looked cooked, added a little Parmesan, salt, and pepper while the veggies were still in the pan, then added that whole mix atop the lightly buttered pasta, and tossed.
A great thing about this dish is you can use whatever green vegetables you like--peas, broccoli, artichoke, etc.
This version served two, but could easily be altered for any number of people.
If you like the sound of this dish, check out my (also vegetarian) version of
Pane e Vino's Fusilli con Melanzane e Scamorza
here.
Buon Appetito!
-- Leslie Anne Wiggins
Photo credits: the BEAT