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Pasta
Primavera Recipe
A light and fresh Pasta Primavera Recipe - it's a vegetable and herb
celebration of Spring on a plate.
We've put together a delicious recipe to celebrate Spring and the
renewal of the world after Winter. It's light and colourful tasty and
fresh, and above all it's healthy and full of energy. It's made from
vegetables, herbs, olive oil and a little white wine, and
is a dish suitable for absolutely everyone. Go ahead and try it for
yourself - you won't be
sorry.
And, if you want to make your own pasta here's the Great
Machine that we
use, it won't let you down >>
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We're proud to announce our: Spanish
Cooking Courses. Come
and stay with us in a great garden apartment on Spain's sunny
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Click
on the photo to find out more. Learn
to cook and Experience the real Spain.
Ingredients
for Two People (just multiply for more)
150g./5ozs. Fresh pasta (or use dried penne as
we did to demonstrate).
One clove of garlic - finely chopped.
One large onion - chopped into fairly chunky
pieces.
A medium sized courgette/zucchini
- cut into
roughly 3/4"/2cm. dice.
One stalk of spring celery finely sliced.
Half a red bell pepper - roasted and cut into
medium dice (as above).
Three or four large mushrooms - sliced and
browned in a little olive oil.
One smallish beef tomato roughly chopped.
2ozs. about 50g. fresh peas.
2ozs. about 50g. fresh green beans sliced.
Half a dozen small brocolli florettes.
A selection of fresh herbs - we used: parsley,
thyme, mint, basil, oregano and marjoram, but you can use almost any
fresh herb.
Two tablespoons of good quality olive oil.
2ozs. about 50g. freshly grated parmesan to
sprinkle.
A small glass of dry white wine or dry sherry -
112ml./4fl.ozs.
Salt and freshly ground black pepper to taste.
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OK - bring the peas to the boil in a pan of
water and boil for two minutes.
Add the green beans and boil one minute more.
Add
the brocolli - bring back to the boil and
then remove from the heat, cover and leave for five minutes.
Drain and refresh in cold water - set to one
side.
Now in a large
non stick fry pan - brown the onions
in the olive oil with
the celery for about five minutes.
Reduce
the heat and add the garlic - cook a
further 2 - 3 minutes.
Add the wine, pepper, mushrooms, peas, beans
and brocolli and stir over a medium heat for two minutes.
Season with salt and pepper.
Meanwhile - bring a large
saucepan
of salted water
to the boil and throw in your pasta - roughly two minutes for fresh
pasta or follow the instructions on the packet if you're using
dried.
Drain the pasta and throw in the sauce -
tossing well.
Pile into a large warmed serving dish and
garnish
with your fresh herbs and a good sprinkle of parmesan.
We bought this non-carcinogenic Le Creuset fry pan 3 years ago because
we were fed up with crumbling dangerous teflon on many past purchases!
We have used it regularily on the hob and in the oven and it is still
perfect and non stick. Well worth the investment.
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Ask Pam
if you have any recipe queries..................she loves to help.
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