Pasta Primavera

PASTA PRIMAVERA

Ingredients

8 medium asparagus spears (cut on a bias)

2 small zuchinni (1/4 lengthwise then cut into 1/3)

1/2 lb string beans (cut in 1/2)

6 tbl pine nuts

2 tbl olive oil

1/2 lb white mushrooms (thinly sliced)

1 2/4 c. whipping cream

2 medium shallots (minced)

2 garlic cloves (minced)

zest of 1 lemon

1/8 tsp cayenne pepper

5 tbl butter

2 tbl lemon juice

1 lb thin linguini

1/2 c grated parmigiano reggiano cheese

1/2 c shredded basil

Prep

- cut all veggies

- start a big pot of extremely salty water

- fill a large mixing bowl with ice water and place colander atop

- line a smaller mixing bowl with paper towels

- zest lemon

- put shallots, garlic, lemon zest, cayenne pepper, few grinds of black pepper and a small bowl and hold

Cooking

1. cook the asparagus, string beans and zuchini in boiling water until tender (3-4 minutes) DO NOT OVER COOK. as each vegetable is finished transfer to ice water adn when all are done transfer to bowl with paper towels.

2. in a large sautee pan, over medium heat, add pine nuts and shaking the pan occasionally allowing them to toast (3-5 mins) set aside.

3. add olive oil to the pan, add mushrooms adn cook until tender (5 mins) add shallots garlic, lemon zest, cayenne pepper. set aside

4. in a small sauce pan, over medium high heat, bring cream to a boil and reduce to a brisk simmer (add salt to taste) Wisk in butter until creamy. Add parmesan cheese melt together. Wisk in lemon juice and simmer wisk to thicken you about one minute. i would add a small amount of flour or corn starch to thicken the cream. remove from heat.

5. (while making the sauce) boil linguini (or spagetti) in large pot. strain, then toss veggies, nuts, sauce and basil.