Spring is here.  I got fresh asparagus for 99 cents a pound and nothing says spring more than that.  When I bought it I knew that Pasta Primavera was not far behind.

In this case, the pasta I used was Orzo.  I took the casserole dish of it over to my daughter, Erin’s, house when she was still on bedrest from having the baby.  This dish is delicate, rich, and creamy and has spring in every single bite.  For  a nice change grill the asparagus rather than steaming it.

Orzo Primavera

• 1 lb orzo
• 2 tbs olive oil
• 1 lb asparagus, steamed or grilled until crips tender and cut in 3 inch lengths
• 1 onion, peeled and chopped
• 2 cloves of elephant garlic, one peeled and cut in half and one peeled and sliced thinly
• 3 carrots, peeled and julienned, steamed
• 1 cup pecans or pine nuts, toasted
• 1 cup grated Parmigiana-Reggiano
• 2 cups heavy cream
• Salt and Pepper to taste
• 1/4 cup fresh basil leaves, chopped

1. Bring the cream to a simmer in a saucepan or microwave safe bowl.  Add one elephant garlic clove, cut in half.  Set aside for at least 30 minutes.
2. Cook the orzo until tender, drain, add a little oil and set aside.
3. Add the sliced garlic, olive oil, and onions to the pan and cook until the onions are transparent.  Do not allow to brown.  Add the asparagus, the carrots, basil, and the nuts.  Stir carefully to coat with oil.
4. Stir in the orzo and heat through.
5. Just before serving remove the garlic from the cream, pourit in the orzo mixture and stir.
6. Stir in the grated cheese.
7. Allow to heat through, plate it and top with shaved parmesan.  Serve immediately.

Serves 8

Image:MaryeAudet

Post from: Baking Delights

I love Pasta Primavera.  It is light, flavorful, and really fast.  Can you ask for more? I don’t think so!  The only thing I thought it was missing is a little “bite-cha-back.  You know what I mean.

Chipotle.

This is my entry for  Presto Pasta Night.  You gotta use the freshest ingredients that you can find.  Nitrate free applewood smoked bacon, baby asparagus, the whole thing.  Fresh and fast for the best flavor- keep the vegetables crisp and serve it immediately upon mixing.  The whole thing takes less than 15 minutes.

Because I am using stronger flavors in this I am using a whole wheat angelhair pasta.  The whole wheat gives the pasta a chewy texture and enough flavor to hold up to the intense flavors.  If you are thinking of a light and romantic pasta primavera you don’t know me at all.  This is intense, passionate, and it will bite you back.

Pasta Primavera

1 lb whole wheat angel hair pasta

1/2 lb excellent bacon, chopped

1 lb asparagus, chopped and any tough ends removed

2 onions, chopped

4 cloves garlic, peeled and chopped

1 cup steamed baby artichokes, sliced

1/2 cup raw pumpkin seeds

2 teaspoons finely chopped dried chipotle, or to taste

1/2 lb baby spinach

1/2 cup grated romano cheese

1. Cook bacon until crisp.  Remove from pan with a slotted spoon and set aside.  Pour off all but 1-2 tablespoons of bacon grease.
2. Steam the asparagus just until crip tender, and set aside.
3. Steam the artichoke and set aside.
4. Add the garlic, onion, pumpkin seeds and chipotle to the bacon pan.  Saute until the onion is tender and cooked.
5. Meanwhile, cook the pasta.  Do not over cook it!

1. Drain the pasta.  Add to the pan with the vegetables in it.
2. Add the bacon and spinach.
3. Stir the pasta, mixing in a the ingredients well.  Continue stirring over the heat just until the spinach begins to wilt.
4. Sprinkle with the Romano cheese and serve immediately with more grated cheese.

images;(c) marye audet 2009

Post from: Baking Delights