BOW TIES WITH SPRING VEGETABLES, ROASTED GARLIC
Ingredients
- 2 2 2tablespoons TABLESPOON_USVolumeflavored oil from oven dried tomatoes (See separate recipe)
- 1 1 1tablespoon TABLESPOON_USVolumeRoasted Garlic (See separate recipe)
- 4 4 4tablespoons TABLESPOON_USVolume(1/2 stick) unsalted butter, cut into small pieces
- 2 2 2tablespoons TABLESPOON_USVolumeoven dried tomatoes (See separate recipe)
- 2 2 2cups CUP_USVolumechicken stock
- 2 2 2teaspoons TEASPOON_USVolumeeach chopped fresh oregano, thyme leaves
- 4 4 4tablespoons TABLESPOON_USVolumechopped fresh Italian parsley leaves 1/2 teaspoon kosher salt
- Freshly ground white pepper
- 2 2 2ounces OUNCE_USVolumeharicots verts or green beans, trimmed
- 1 1 1carrot, trimmed and cut into thin slices
- 12 12 12pencil asparagus cut into 2-inch slices
- 1 1 1cup CUP_USVolumebroccoli florets
- 1/2 0.5 0.5cup CUP_USVolumefresh peas
- 12 12 12ounces OUNCE_USVolumebow tie pasta
- 1/2 0.5 0.5cup CUP_USVolumefreshly grated Parmesan cheese
Instructions
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Bring a large stockpot of water to a boil.
In a large skillet or sauté pan, heat the flavored oil. Add the roasted garlic, butter, tomatoes, and stock. Season with the oregano, thyme, 2 tablespoons of the parsley, salt, and pepper, and reduce until slightly thickened.
Meanwhile, blanch all the vegetables, each type individually, in simmering salted water, about 1 minute. Refresh in cold water, drain well, and set aside.
When the sauce has been reduced, add the vegetables and stir to heat through.
Add salt to the pot of boiling water and cook the bow ties until they are al dente, following the directions on the package. Drain the pasta and stir it into the sauce, coating well. Remove the skillet from the heat and stir in the grated cheese.
To serve, divide the pasta and vegetables among 4 large warm plates or bowls. Sprinkle each serving with some of the remaining chopped parsley and serve immediately.
Presentation
Additional Parmesan cheese can be grated onto the dish after serving.Wine Recommendation
Look for the freshness of a Sauvignon Blanc from Sancere or New Zealand to accompany this pasta. Goldwater’s Dog Point or Villa Maria are both excellent and affordable wines that are perfect accompaniments.
ABOUT THIS RECIPE
I love pasta all year round and this is one of my favorites. Use the freshest seasonal vegetables you can find and be sure not to overcook them. The secret is to keep the vegetables crisp so they crunch when you bite into them.