Le Cirques Fettuccine With Green Beans And Basil Recipes

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.

LE CIRQUE'S FETTUCCINE WITH GREEN BEANS AND BASIL

Steps:

• Bring a good sized pot of salted water to a boil and add the green beans and cook, perhaps as much as five minutes, but you must check--the beans should be tender but still crisp.
• Drain and set aside.
• Place basil, garlic, parmigiano and olive oil in a food processor or blender and puree until smooth -- you should have about 3/4 of a cup of the mixture.
• Meanwhile, cook the fettucine in boiling salted water until al dente, drain the pasta, and reserve 1/2 cup of the pasta water.
• Melt one tablespoon of the butter in a large skillet and gently saute the green beans to warm them, seasoning with salt and pepper.
• Toss the pasta in with the beans.
• Add the basil puree, the pasta water and the remaining butter and stir well.
• Taste, adjust seasoning, and serve.

LE CIRQUE'S FETTUCCINE WITH GREEN BEANS AND BASIL

Steps:

• Bring a good sized pot of salted water to a boil and add the green beans and cook, perhaps as much as five minutes, but you must check--the beans should be tender but still crisp.
• Drain and set aside.
• Place basil, garlic, parmigiano and olive oil in a food processor or blender and puree until smooth -- you should have about 3/4 of a cup of the mixture.
• Meanwhile, cook the fettucine in boiling salted water until al dente, drain the pasta, and reserve 1/2 cup of the pasta water.
• Melt one tablespoon of the butter in a large skillet and gently saute the green beans to warm them, seasoning with salt and pepper.
• Toss the pasta in with the beans.
• Add the basil puree, the pasta water and the remaining butter and stir well.
• Taste, adjust seasoning, and serve.

GREEN BEANS WITH BASIL

Steps:

• Place beans and water in a saucepan. Bring to a boil; cook, uncovered, for 7 minutes or until crisp-tender. Drain; add the remaining ingredients. Cover and cook for 4 minutes or until vegetables are tender.

BEVY OF BEANS AND BASIL

Steps:

• Blanch fava beans in a pot of boiling well-salted water 1 minute, then transfer with a slotted spoon to an ice bath to stop cooking. Transfer favas with slotted spoon to a small bowl.
• Cook Romano beans in same pot of boiling water, stirring occasionally, until just tender, about 5 minutes, then transfer to ice bath to stop cooking. Drain well and transfer to a bowl.
• Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath. Add to Romano beans.
• Gently peel skins from fava beans (it's not necessary to peel edamame, if using), then add to other beans.
• Cut basil into very thin shreds.
• Cook garlic in oil with a rounded 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, 1 minute. Add beans, water, and zest and cook, stirring occasionally, until heated through. Stir in basil and 2 1/2 teaspoons lemon juice and remove from heat. Season with salt and additional lemon juice if desired. Serve beans warm or at room temperature.

GREEN FETTUCCINE WITH YELLOW TOMATOES AND BASIL

Steps:

• Place tomatoes in a bowl and cover with boiling water. Let stand for a couple of minutes, then slip off their skins. Seed and chop the tomatoes. Pit and slice the olives.
• In a heavy skillet, soften the garlic and the shallots in the olive oil. Add the tomatoes, basil, parsley and hot red pepper. Season with salt and pepper and simmer for 10 minutes.
• Meanwhile, bring six quarts salted water to boil for the pasta.
• When the pasta is ready, drain and place it in a heated serving dish. Add the sauce, toss thoroughly, and garnish with the olives and sprigs of basil. Serve the cheese separately.

LE CIRQUE'S SPAGHETTI PRIMAVERA

Steps:

• Trim broccoli and break into small florets (reserve stems for another use).
• Trim the ends of the zucchini but do not peel.
• Cut each zucchini into quarters lengthwise and then cut each quarter into 1" pieces--you should have 1 and 1/2 cups of zucchini, not more.
• Cut each asparagus spear into thirds.
• Cook each of the green vegetables separately in boiling salted water to cover, just long so that each vegetable remains crisp but tender (Broccoli, zucchini, asparagus and green beans about 5 minutes, peas and pea pods about one minute if fresh, 30 seconds if frozen).
• Drain well then rinse in cold water, drain again, and combine the vegetables in a mixing bowl.
• Heat the canola oil in a skillet and add the mushrooms, season to taste with salt and pepper and cook about two minutes.
• Add mushrooms to the bowl of mixed vegetables.
• Add the chopped chiles and the parsley to the mixed vegetables.
• Heat 3 tablespoons of olive oil in a saucepan and add half the garlic, all the tomatoes and salt and pepper to taste.
• Cook for about 4 minutes, stirring gently so as not to break up the tomatoes.
• Add the basil, stir and remove from heat, keeping it covered.
• Cook the spaghetti in boiling salted water until al dente; drain and return to the pot.
• Heat the other 3 tablespoons of oil in a large skillet and add the remaining garlic and all the vegetable mixture.
• Cook stirring gently, just to heat through.
• In a pan large enough to hold the pasta and the vegetables, melt the butter.
• Once melted, add the chicken broth, the cream, and the parmesan, cooking gently on and off heat till smooth.
• Add the spaghetti and toss quickly to blend.
• Add half the vegetable mixture and the reserved liquid from the tomatoes, tossing over very low heat.
• Add the remaining vegetables, and, if the suace seems too dry, about 1/4 cup more cream--but the sauce should not be soupy.
• Add the pine nuts and give the mixture a final toss.
• Place equal amounts of the pasta mixture in 4 or 8 shallow soup bowls, depending on whether this is to be an appetizer or a main dish.
• Spoon equal amounts of the tomato mixture over each portion.
• Serve immediately.