Tuesday, March 17, 2009

Garganelli in green!!!

Few day ago I've received my Food & Wine magazine  (April 2009) anIMG_3946d I was immediately taken from the picture of the dish o n the cover. So I've decided to replicate, using though a wonderful fresh pasta, call garganelli (a type of egg pasta characterized by a shape that resembles a small, ridged, rolled tube, similar to a quill.), that my friend Alice sent to me from Italy the last Christmas time. It was time to honor this pasta with a wonderful, rich but still light dressing, perfect for the incoming spring season. Enjoy it!

Garganelli pasta with peas and asparagus

IMG_3945

 

Ingredients
  • 1/2 pound garganelli pasta (or penne)
  • 1 tablespoons extra-virgin olive oil
  • 1 garlic cloves, minced
  • 1/2 pound thick asparagus, cut into 1-inch lengths
  • 1 cups chicken stock *
  • 1 cups  frozen baby peas, thawed
  • 1/4 cup heavy cream
  • 1 tablespoons unsalted butter
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • Salt and freshly ground pepper

Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.

In a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.

Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. In the meantime cook the garganelli for few minutes (since is fresh pasta it'll cook in minutes), drain them and  stir in the pan with the sauce and cook until heated through. Remove from the heat and stir in the butter, parsley and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.

* substitute with vegetable stock for a vegetarian option.

Adapted from here

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