SPAGHETTI PRIMAVERA

SPAGHETTI PRIMAVERA image

Yield 4 servings

Number Of Ingredients 21

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4 T. olive oil
salt
1/2 c. shelled fresh peas
3/4 c. heavy cream
3 T. mascarpone
3 T. unsalted butter
1/4 c grated Parmesan
freshly ground pepper
2 T. pine nuts
1 c. thinly sliced mushrooms
1 med. zucchini, sliced
1 c. broccoli flowerets
1/2 c green beans
12 thin asparagus, cut into 1" segments
1 t. finely chopped jalapeno pepper
1 T finely chopped garlic
3 sprigs basil, chopped fine
4 fresh plum tomatoes, seeded and cubed
1/2 lb. spaghetti
2 T. chopped chives
basil leaves for garnish

Steps:

1. Bring 1 gallon water with 1 T oil to boil. Let simmer until ready to cook pasta. 2. In med. saucepan, bring a quart of water with 1/2 t salt to boil. Add fresh peas and cook for 3 min. Drain, cool the peas under cold running water and dreain again. Set aside. 3. In same saucepan, combine cream, mascarpone, butter, Parmesan, pinch salt and pepper. Cook slowly over low heat for 5 min. Romove from heat and set aside. 4. In large skillet, place 2T. olive oil and toast the pine nuts until light brown. Add mushrooms, zucchini, broccoli, beans, asparagus and jalapeno, and cook, stirring, for 5-7 min. Season with s & p. Stir in peas and set aside. 5. Warm the remaining T olive oil in a small pan over med. heat. Add garlic and basil and cook slowly for 2 min. Do not allow garlic to color. Add tomatoes, a and p, and cook another 3-4 min. Mix with the sauteed vegies. 6. Just before serving, add a T salt to boiling water. plunge the spaghetti into the water, stir and cook for 5-7 min. Drain and return the pasta to the pot. Add the reserved Parmesan cream sauce, the chives and half of the sauteed vegie mixture. Toss well for 2 min. and add a little more Parmesan if needs more thickening. 7. Pour the spghetti mixture into a warm bowl. Sprinkle the remaining vegies over it. Decorate with basil leaves and serve with grated Parmesan to side.