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Eatwell Pasta Primavera Serves 4 hungry Folks
Posted By email@example.com On April 24, 2013 @ 5:58 pm In Eatwell Farm News,Eatwell Recipes,Weekly Newsletter | No Comments
To get things started bring a large pot of heavily salted water to boil. You will use the same pot and water for all the water cooking.
1 bunch Kale, stems removed and chopped, leaves chopped
1/2 lb carrots chopped
1 cup or more Snap Peas, tipped and chopped, you can blanch them very quickly if you like, or just toss into the final sauce just to warm them a bit
1 lb Pasta, I used Penne because that was what I had on hand
1 Lemon for Zest and Juice
Cook the Kale stems in the boiling water for 1 minute, then add the leaves and cook 2 minutes longer. Remove the kale and put into a bowl of very cold (ice water) to stop cooking. Cook the carrots in the boiling water for 2 minutes, remove and chill with the kale. Drain the water from the vegetables and add lemon zest and juice from 1 lemon. Keep the water in the pot hot while you are prepping the rest of the ingredients as you will use this to cook the pasta.
2 Green Garlics
2 Spring Onions
1 good sized Fennel Bulb
All three are thinly sliced
1 TB Olive Oil
2 TB Butter
1 cup Eatwell Chicken Stock Or Vege Stock
1 cup Cream
1 to 2 tsp Salt
2 to 4 Lemon Verbena Leaves
Parmesan and Pepper to taste
In a large skillet melt the butter in the olive oil. Toss in the onion, garlic, saute for a minute or two, then add the fennel. Cook on medium heat, stirring, allowing these ingredients to just come to the point of turning color. In the meantime, bring your large pot of water back up to boil and start the pasta, cooking to the directions specified on the package. However, if you are using a quick cooking pasta do this at the very end. Add the chicken or vegetable stock and lemon verbena leaves* to the skillet, cook for about 5 minutes on medium high heat to reduce the sauce a bit. Reduce the heat, add the kale, snap peas and carrots, stirring to incorporate into the sauce. Pour the cream over the vegetables and cook on lower temp (so as not to boil). Your pasta should be just about done, drain and add it to the sauce. If your skillet isn’t big enough to handle that all put the sauce back into the big pot and pour the sauce over it, mix well adding the parmesan and pepper if desired then serve.
*I didn’t chop the Lemon Verbena leaves so you can easily remove them from the sauce if you don’t want the flavor too strong. For a burst of flavor you could chop them and add at the very end.
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