Pasta Primavera

This week our Cohort 19 trainees focused on dry cooking techniques - learning how to grill, fry, and sauté. This flavorful Pasta Primavera was a big hit at Thursday’s shift meal, beautiful to look at, delicious to eat, and providing a healthy rainbow of vegetables and herbs. It felt like a little bit of spring on the table!

Pasta Primavera

Recipe yield: 10-12 servings

Ingredients:

  • 1 lb Pasta

  • 1 Zucchini

  • 1 Red onion

  • 2 Bell peppers

  • 3 Garlic cloves, shaved on a mandolin

  • ¼ cup Olive oil

  • ¼ cup Pesto, prepared

  • ¼ cup Heavy cream

  • ¼ cup Basil, chiffonade

  • 1 tsp Ground black pepper

  • 2 tsp Kosher salt

  • Balsamic glaze, for garnish

  • Canola oil as needed

Method of Preparation:

Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.

  1. Thinly julienne all vegetables.

  2. Cook pasta, and set aside.

  3. To finish the dish -  in a large saute pan sear veggies in a bit of canola oil in batches, cooking al dente. Transfer to bowl for finishing.

  4. Heat olive oil in a large pan and briefly cook garlic, do not brown. Add pesto, cream, salt, pepper, and seared veggies, and toss to heat through. Add pasta and basil and toss. Cook until sauce and veggies stick to the pasta. 

  5. Serve hot. Garnish with balsamic glaze or parmesan cheese if desired.

Faith Emerson