Makes 6 servings in the original recipe, but based on our experience you will get more servings than this. This is a recipe where you will want to prepare your mise en place, have everything ready to cook before you start cooking.
Ingredients
6 ounces green beans
1 pound asparagus
1 medium zucchini
1 cup frozen peas
6 tablespoons unsalted butter
8 ounces white mushrooms
1 pound large plum or roma tomatoes
½ cup heavy cream
1 pound dry fettucine
2 cloves garlic
Fresh basil leaves (to make ¼ cup after shredding)
1½ tablespoons lemon juice
Grated parmesan cheese
1 pound asparagus
1 medium zucchini
1 cup frozen peas
6 tablespoons unsalted butter
8 ounces white mushrooms
1 pound large plum or roma tomatoes
½ cup heavy cream
1 pound dry fettucine
2 cloves garlic
Fresh basil leaves (to make ¼ cup after shredding)
1½ tablespoons lemon juice
Grated parmesan cheese
Instructions
- Trim the green beans and cut into ¾-inch pieces.
- Snap the tough ends off the asparagus stalks and cut into ¾-inch pieces on a bias.
- Cut zucchini into ½-inch pieces.
- Measure and thaw the peas.
- Trim the mushrooms and cut them into thin slices.
- Peel and core the tomatoes and chop coarsely.
- Peel and mince the garlic.
- Shred fresh basil to make ¼ cup.
- Bring 6 quarts water with 1 tablespoon salt to boil for pasta.
- Bring 3 quarts water with 1 tablespoon salt to boil for vegetables.
- Fill a large bowl with ice water to blanch the vegetables after cooking.
- Add green beans to boiling water and cook for 90 seconds.
- Add asparagus and cook for 30 seconds.
- Add zucchini and cook for 30 seconds.
- Add peas and cook for 30 seconds.
- Drain the vegetables and immediately add them to the bowl of ice water.
- Once the vegetables are well chilled, about 3 minutes, drain and set aside.
- In the same pan used to cook the vegetables, heat 3 tablespoons of butter on medium until foamy.
- Add mushrooms and cook until soft and starting to turn golden brown, 8-10 minutes.
- Add tomatoes and simmer on medium until the tomatoes begin to lose their shape, about 7 minutes.
- Add cream and simmer until slightly thickened, about 4 minutes, then cover to keep warm and set aside.
- Cook the fettucine until al dente.
- Heat 3 tablespoons butter in a large skillet on medium until foamy.
- Add garlic and cook until fragrant, about 30 seconds.
- Add vegetables and toss over medium heat until the vegetables are infused with garlic and warmed through, about 2 minutes.
- Drain pasta and toss well with the sauce.
- Add vegetables, basil, and lemon juice; toss to mix well and serve with parmesan on the side.
Trim the green beans and cut into ¾″ pieces. |
Snap the tough end off the asparagus spears and then cut on a bias into ¾″ pieces. |
Cut the squash into ½″ pieces. |
Peel the tomatoes with a vegetable peeler, remove the cores, and chop them coarsely. |
Trim and thinly slice the mushrooms. |
Measure the heavy cream, mince the garlic and basil. |
Mise en place is done, only now do we cook. |
Two pots of boiling water and a skillet, ready to go. |
The vegetables are blanched: cooked first in boiling water ... |
... then immersed in ice water. |
Sauté the sliced mushrooms in butter. |
Add tomatoes and cook until the tomatoes start to lose their shape. |
Add cream and simmer to slightly thicken the sauce. |
It's all coming together: the vegetables warming in a butter/garlic sauce, the cream sauce warmed, and pasta cooking. |
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