Perfect and Poisonous (inert_virulence) wrote in creativecookery,
Perfect and Poisonous

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Pasta Primavera

Alright, this is a little recipe I made up, just because I've made lots of different pasta primaveras in the past. It's really easy to make, and doesn't take much time at all. I made this to go with turkey and potatoes for Easter 2006. Have fun!

1. 3 cups bowtie pasta
2. 1 1/2 teaspoons salt
3. 7 or 8 middle-sized stalks asparagus
4. 10-15 thick baby carrots OR 2 whole carrots
5. 3/4 cup chicken broth
6. 4 tablespoons course Dijon mustard
7. 3/4 cup whipping cream

1. Boil about 5 cups of water.
2. Add pasta and salt. Boil 8 minutes.
3. While pasta boils, thinly chop asparagus and carrots, into rounds.
4. Add vegetables to pasta. Boil another 4 minutes.
5. Drain whole mixture and return to pot. Lower heat to medium.
6. Add whipping cream and chicken broth. Cook 3 minutes, stirrinng constantly.
7. Add mustard. Cook another 3 minutes. Do not stop stirring.

Notes: If you like asparagus tips (as I do), feel free to include them! However, you should take care not to damage them (and therefore leave them whole and intact) if you plan to add them into your pasta.
Tags: food
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