Comida y Vida

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PASTA PRIMAVERA para mi mama Last Friday, I made Pasta Primavera for my mama as a birthday gift. It was part of the expensive and exquisite dinner I prepared for her that consisted of a cheese platter complete with grapes and some Italian cold cuts and Swiss and French cheeses. I also roasted chicken and prepared a dessert of cold peaches in Prosecco. PASTA PRIMAVERA INGREDIENTS GARLIC, minced 1/2 ONION SPINACH ASPARAGUS, sliced to 3 cm GREEN/YELLOW Bell Peppers, sliced OLIVES, halfed PROSCUITTO and/or PARMA HAM GRUYERE, grated 200 mL of all purpose cream 1 beef broth cube SALT and PEPPER to taste Olive Oil Truffle Oil Nutmeg (1 tsp) 2 tbsp Butter, unsalted 400 grams of Linguine pasta HOW TO MAKE IT: Boil the pasta noodles in water, oil and salt. While you are waiting for the pasta to become “al dente”, soak the spinach well, and wash off any dirt stains. Likewise, cut the other ingredients. When the pasta has already become al dente, strain this and set aside for a while. Saute the onions and garlic in olive oil for a few seconds. Then, add the bacon/ham and let the meat sweat, meaning, allow it to cook in its fat. After this, add in the butter and let it melt with all the oils. Once this is done, add in the asparagus and let it simmer for a while. Afterward, add in the olives, bell peppers and beef broth cube. Add more olive oil if necessary. Once everything becomes slightly cooked, add in the spinach and let it simmer for a good 30 seconds or so. Add in the cream and the truffle oil and bring to a boil. Add some butter if preferred. Then, once it begins to boil, add in the pasta and the grated cheese and toss evenly. Top with more Gruyere and some Parmesan as well as some more slices of Prosciutto. Add also some parsley.

PASTA PRIMAVERA para mi mama

Last Friday, I made Pasta Primavera for my mama as a birthday gift. It was part of the expensive and exquisite dinner I prepared for her that consisted of a cheese platter complete with grapes and some Italian cold cuts and Swiss and French cheeses. I also roasted chicken and prepared a dessert of cold peaches in Prosecco.

PASTA PRIMAVERA INGREDIENTS

GARLIC, minced
1/2 ONION
SPINACH
ASPARAGUS, sliced to 3 cm
GREEN/YELLOW Bell Peppers, sliced
OLIVES, halfed
PROSCUITTO and/or
PARMA HAM
GRUYERE, grated
200 mL of all purpose cream
1 beef broth cube
SALT and PEPPER to taste
Olive Oil
Truffle Oil
Nutmeg (1 tsp)
2 tbsp Butter, unsalted
400 grams of Linguine pasta

HOW TO MAKE IT:

Boil the pasta noodles in water, oil and salt. While you are waiting for the pasta to become “al dente”, soak the spinach well, and wash off any dirt stains. Likewise, cut the other ingredients. When the pasta has already become al dente, strain this and set aside for a while.

Saute the onions and garlic in olive oil for a few seconds. Then, add the bacon/ham and let the meat sweat, meaning, allow it to cook in its fat. After this, add in the butter and let it melt with all the oils. Once this is done, add in the asparagus and let it simmer for a while. Afterward, add in the olives, bell peppers and beef broth cube. Add more olive oil if necessary.

Once everything becomes slightly cooked, add in the spinach and let it simmer for a good 30 seconds or so. Add in the cream and the truffle oil and bring to a boil. Add some butter if preferred. Then, once it begins to boil, add in the pasta and the grated cheese and toss evenly.

Top with more Gruyere and some Parmesan as well as some more slices of Prosciutto. Add also some parsley.

1 year ago
1 note
  1. comidayvida posted this
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