Sirio Maccioni’s NYC restaurant Le Cirque is famous for many things – the fancy dining room, the parade of movie stars, the not-so-Italian menu. And pasta primavera. The recipe is simple as it is delicious: crunchy, blanched vegetables are combined with a rich cream-and-parmesan sauce, then added to al dente spaghetti.
Pasta primavera
Autore: Gaia
Tipo di ricetta: Pasta
Cucina: Italian
Tempo di preparazione:
Tempo di cottura:
Tempo totale:
Porzioni: 4
Ingredienti
- 100 gr asparagus tips, blanched
- 100 gr fresh peas, blanched
- 100 gr broccoli florets, blanched
- 6 zucchini, sliced
- 10 cherry tomatoes
- 250 ml heavy cream
- 100 gr Parmigiano Reggiano, grated
- 50 gr butter
- extra virgin olive oil
- 1 garlic clove, minced
- fresh basil leaves
- salt and pepper
Metodo
- In a skillet, heat 5 tbsp. extra virgin olive oil, add the minced garlic and cook until golden.
- After a couple of minutes, add the blanched vegetables (except tomatoes) and cook for another 2 minutes, stirring constantly.
- Now add the heavy cream and the grated parmigiano cheese. Season with salt and pepper and let simmer for a few minutes until the sauce gets a smooth texture.
- In another skillet, pour 3 tbsp. extra virgin olive oil and add the diced cherry tomatoes. Season with salt, pepper and a few basil leaves. Cook for 2 minutes.
- Add the cooked spaghetti to the vegetables+cream sauce and toss.
- Garnish each plate of pasta primavera with some cherry tomatoes.