Pasta Primavera by Jeanne Horak from Cooksister.com
1. Fill a large pan with cold water, add ½ tsp salt and 1 tbsp vegetable oil and allow to boil on a high temperature.
2. Wash and chop all the vegetables. Mince the garlic, slice the leek and courgette into thin (3mm) rounds and halve the courgettes to make half moons. Slice the asparagus into 2cm lengths, removing any woody bits of the stem.
3. By now your water will be boiling. Add enough pasta for 4 people (320-400g, depending how big their appetites are!). Stir the pasta occasionally to make sure it does not stick to the bottom of the pan
4. In a large, heavy bottomed frying pan, melt 2 tbsp of Lurpak® over medium heat, then add the garlic and leek. Sauté for 3 minutes, stirring to break up the leek slices.
5. Add 75ml of water and stir 1 tsp of vegetable stock powder (or crumble half a vegetable stock cube) into the vegetables. Allow to cook for about 5 minutes until all the water has evaporated, then turn off the heat.
6. Using a vegetable peeler, make about 4 tbsp of Parmesan shaving.
7. By now your pasta should be cooked. Drain the pasta and return it to the cooking pot. Stir in the mascarpone into the pasta and add the vegetables one ladle at a time. The heat of the pasta will melt the mascarpone and make a creamy sauce as you stir.
8. Serve immediately, garnished with Parmesan shavings and season with salt and pepper to taste.
Ingredients
- 400g short pasta (like penne)
- 1 large leek
- 1 large clove of garlic, minced
- 2 large courgettes
- 1 cup fresh shelled peas
- 150g fresh asparagus spears
- 2 tbsp Lurpak®
- 1 tsp vegetable stock powder (or ½ a stock cube)
- 150g mascarpone cheese
- 30g Parmesan cheese, shaved
- Handful of fresh baby spinach leaves
- Salt and pepper to taste
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