Just in time for spring, here is my spaghetti primavera recipe. If you have ever been to Le Cirque or Osteria del Circo in spring you may have order this exact recipe. If you want to make it healthier, you can reduce the amount of cream and butter added but I don’t recommend it. This recipe is a tried and true recipe that is incredible the way it is.
1/3 cup pine nuts
¼ cup olive oil
2 tomatoes, medium diced
¼ flat-leaf parsley finely chopped
¼ cup basil chopped
1 tsp finely minced garlic
Salt and freshly ground pepper
2 cups broccoli rabe, cut into 1-inch pieces
2 small zucchini quartered lengthwise and sliced 1/4 inch thick
6 asparagus stalks, peeled and sliced 1/4 inch thick
1pound imported spaghetti
½ pound mushrooms, sliced
1 cup fresh baby English peas
¼ cup chicken stock
1 ½ cups freshly grated Parmesan cheese
2/3 cup heavy cream
3 Tbls butter cut into small pieces
Directions
1. Preheat the oven to 300°. Spread the pine nuts in a pie plate and toast for about 12 minutes, or until golden.
2. In a small skillet, heat 2 tablespoons of the olive oil. Add the tomatoes, 1/4 cup of the parsley, the basil and 1/2 teaspoon of the garlic and cook over moderate heat, stirring, until the tomatoes soften, 2 or 3 minutes. Season with salt and pepper.
3. Bring a pot of water to a boil. Add the broccoli, snow peas, zucchini and asparagus, bring back to a boil and blanch for 30 seconds. Using a slotted spoon, quickly transfer the vegetables to a colander. Rinse under cold water to stop the cooking. Drain and pat dry.
4. Return the water to a boil and add salt. Add the spaghetti and boil until al dente, about 11 minutes.
5. Meanwhile, in a large skillet, heat the remaining 1/4 cup of olive oil. Add the mushrooms and cook over moderately high heat, stirring occasionally, until the mushrooms are lightly browned. Add the remaining 1 tablespoon of parsley and 1/2 teaspoon of garlic. Add the blanched vegetables and the baby peas and toss over high heat until most of liquid has evaporated and the vegetables are just tender.
6. Reheat the tomato sauce. Drain the spaghetti and return it to the pot. Add the chicken stock, Parmesan, cream and butter and stir over low heat until the cheese melts. Add the vegetables, season with salt and pepper and toss thoroughly. Transfer the spaghetti to 6 plates, top with the tomato sauce and serve.
