Pasta Primavera – Serve with Chardonnay

Food & Food Pairing | Pasta

8 asparagus spears, tough ends trimmed, cut into 1/2 inch lengths
4 ozs green beans, ends trimmed, cut into 1/2 inch lengths
1 red bell pepper, cored and cut into 1/2 inch dice
2 heads brocco, stems removed, cut into small florets
2 tablespoons extra virgin olive oil
1/2 red onion, finely chopped
2 cloves garlic, thinly sliced
Pinch of chili flakes
2 tablespoons rice vinegar
1/4 cup vegetable stock
4 ozs fresh or frozen (and thawed) green peas
Salt and freshly ground black pepper
1 pound chunky pasta (e.g., fusil, penne, farfalle)
2 tablespoons butter, softened
Freshly grated Parmigiano-Reggiano

Bring a large pot of salted water to a boil. Meanwhile, set up an ice bath. Plunge the asparagus, beans, bell pepper and brocco into the boiling water for 30 to 45 seconds Drain, and immediately transfer to the ice bath Once the vegetables are chilled, remove them from the ice bath, pat dry on paper towels, and set aside keep the cooking water boiling for the pasta In a large saute pan, heat the oil over medium-low heat, and add the onion, garlic and chili flakes Cook until the onion and garlic are soft and translucent, about 5 minutes In medium-high and stir in the vinegar Let the liquid reduce until the pan is nearly dry (this may occur quickly, depending on the weight of your pan), and stir in the stock Cook until the quid is reduced by half, add the peas, and season with salt and pepper. Meanwhile, add the pasta to the boiling water Cook until al dente (about 9 minutes), and drain Increase the heat in the saute pan to high, and stir in the blanched vegetables Toss gently over heat for 30 seconds, add the pasta and butter, and toss again to combine Top with Parmigiano-Reggiano. Serve immediately: Serves 4