Pasta Primavera from Le Cirque

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Cut the broccolini: separate the florets, halve them lengthwise, then slice the stems diagonally into 2.5 cm / 1" lengths.
2. Cut the snow peas: remove the tough string along the seam, stack a few and slice on the diagonal about 1 cm / 0.4" wide.
3. Cut the asparagus: snap off the woody base, cut off the tips and set them aside whole, then slice the stems diagonally into 2.5 cm / 1" lengths.
4. Make the cream sauce: melt the butter in a saucepan over medium-high heat, add the cream and Parmigiano reggiano, and stir. Once the cream starts to simmer gently, stir until the cheese has melted, then take off the heat and set aside.
5. Boil the pasta: bring a large pot of water to the boil over high heat, add 1 tablespoon of salt and the pasta, and cook for the packet time minus 1 minute. Meanwhile, cook the vegetables.
6. Just before draining the pasta, scoop out a mug of the cooking water and set it aside. Then drain the pasta.
7. Cook the mushrooms: heat half the olive oil in a large skillet over high heat, cook the mushrooms for 4 minutes until golden, then move them to a plate.
8. Cook the vegetables: heat the remaining oil in the same skillet and cook the broccolini, snow peas and asparagus for 2 minutes. Add the zucchini, tomato, green peas, garlic, salt and pepper and cook for a further 3 minutes. Return the mushrooms, toss, then remove from the heat.
9. Toss: return the pasta to the empty pot, add the vegetables, cream sauce and 1/3 cup of pasta water. Toss over medium heat with 2 wooden spoons for about 1 to 2 minutes, until the sauce thickens and clings to the strands instead of pooling in the pot. If the pasta becomes too thick at any point, add a splash more pasta water and toss on the stove.
10. Finish: quickly toss through the basil, divide between 4 bowls and sprinkle with the pine nuts.

Summarized from RecipeTin Eats's video. Watch it for the details.

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