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You are here: Home / Recipes / Le Cirque’s pasta primavera

Le Cirque’s pasta primavera

24 July 2017 By Gaia

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, Le Cirque's recipe

Salva Stampa
Pasta primavera
Autore: Gaia
Tipo di ricetta: Pasta
Cucina: Italian
Tempo di preparazione:  30 Minuti
Tempo di cottura:  30 Minuti
Tempo totale:  1 Ora
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
  1. In a skillet, heat 5 tbsp. extra virgin olive oil, add the minced garlic and cook until golden.
  2. After a couple of minutes, add the blanched vegetables (except tomatoes) and cook for another 2 minutes, stirring constantly.
  3. 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.
  4. 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.
  5. Add the cooked spaghetti to the vegetables+cream sauce and toss.
  6. Garnish each plate of pasta primavera with some cherry tomatoes.
3.5.3226

 

Filed Under: Recipes Tagged With: New York City

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