Buckwheat Pasta Primavera Recipes

BUCKWHEAT FETTUCCINE PRIMAVERA

Steps:

• 1. Cook the pasta according to the packet directions, drain.\n 2. Heat the olive oil in a large fry pan. Add the garlic and sauté for about 2 minutes.\n 3. Then add the prepared asparagus, peas, and zucchini; cook 1 minute.\n 4. Add pasta, cream, Parmesan and butter, season with salt and pepper, and toss to combine; transfer to a platter.\n 5. At the same time, heat remaining oil and garlic in a separate pan, add the tomatoes and basil to a simmer over medium heat for just a minute or two. Place the tomato and basil mix on top of the pasta and garnish with toasted pine nuts.

PASTA PRIMAVERA

Steps:

• For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
• To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
• For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
• Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
• Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

BUCKWHEAT PASTA PRIMAVERA

Steps:

• Bring broth to simmer in heavy medium saucepan. Rinse mushrooms briefly under cold water. Add mushrooms and sun-dried tomatoes to broth; simmer until tender, about 4 minutes. Using slotted spoon, transfer mushrooms and tomatoes to plate; cool. Add carrot and sugar snap peas to broth and cook until crisp-tender, about 3 minutes.Using slotted spoon, transfer vegetables to another plate. Boil broth remaining in saucepan until reduced to 1/4 cup, about 5 minutes. Reserve broth. Discard mushroom stems. Slice mushroom caps and tomatoes.
• Melt butter in heavy large skillet over medium-high heat. Add onion; sauté until tender and golden, about 8 minutes. Add bell pepper and garlic; stir until bell pepper is tender, about 4 minutes. Add carrot, sugar snap peas, mushrooms, sun-dried tomatoes, reserved broth and cream to skillet and bring to boil. Season with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 4 minutes. Drain. Place pasta in large bowl. Pour vegetables and sauce over pasta. Sprinkle with 1 cup Parmesan; toss to coat. Garnish with green onions. Serve, passing additional Parmesan separately.

CHEF JOHN'S PASTA PRIMAVERA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
• Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
• Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.

THE "PERFECT" PASTA PRIMAVERA

Steps:

• Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchiniø- or squash,and corn) as indicated, combine them and keep them warm.
• In a skillet, saute the garlic in the oil for 1 minute,but do not brown.
• Add the tomatoes,mushrooms,carrot,parsle and pepper,and cook the mixture for about 5 minutes.
• Add this to the reserved vegetables, tossing ingredients gently to combine them well.
• To prepare the sauce, in a small heavy saucepan, melt the butter or margarine,and add flour,whisking the roux over med.
• -lowheat for 1 minute- gradually add the milk and broth,stirring constantly till the sauce thickens slightly.
• Stir in the Parmesan and basil,and heat the sauce over med.
• -lowflame,stirring until cheese is melted.
• Pour the sauce over the veggie mixture and toss gently to coat.
• Cook the spaghetti or linguine al dente,drain and keep warm.
• Place the cooked pasta in a large warmed bowl and spread the veggie and sauce mixture over the pasta, toss the the pasta gently,once or twice, and serve with additional Parmesan, if desired.

PASTA PRIMAVERA

Steps:

• Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups). Cut each asparagus into 2-inch pieces. Trim beans and cut into 1-inch pieces.
• Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl.
• Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables.
• In a skillet over medium-high heat, heat the peanut oil and add the mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the mushrooms, chili and parsley to the vegetables.
• Heat 3 tablespoons olive oil in a saucepan and add half the garlic, tomatoes, salt and pepper. Cook about 4 minutes. Add the basil.
• Heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through.
• Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well.
• In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.
• Add the remaining vegetables. If the sauce seems dry, add 3 to 4 tablespoons more cream. Add the pine nuts and give the mixture a final tossing.
• Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.

PASTA PRIMAVERA

Steps:

• Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
• Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
• Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.