Post by braided-rug on Jul 28, 2006 20:11:59 GMT 10
Penne primavera (Penne with spring vegetables)
500g penne pasta
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
A liberal amount of freshly ground black pepper
1 clove garlic, finely chopped
1 cup or so fresh young broad beans, about 1cm across
250g young asparagus spears, trimmed and sliced on the angle into 4-5cm pieces
1 cup or so podded fresh peas, or use frozen
0.5 cup cream
0.75 cup freshly grated parmesan
While the penne is cooking in a liberal amount of boiling water, warm the butter and oil in a large saucepan, add the garlic and cook gently for a few minutes. Meanwhile steam or boil the vegetables for 5 or so minutes until just tender, and add them to the butter and oil and season with salt and pepper. Drain the penne and add to the saucepan together with the cream and parmesan and stir to mix. (Serves 4-5)
Fava beans/broad beans?
From: www.theitaliangardener.com.au/webcontent2.htm
500g penne pasta
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
A liberal amount of freshly ground black pepper
1 clove garlic, finely chopped
1 cup or so fresh young broad beans, about 1cm across
250g young asparagus spears, trimmed and sliced on the angle into 4-5cm pieces
1 cup or so podded fresh peas, or use frozen
0.5 cup cream
0.75 cup freshly grated parmesan
While the penne is cooking in a liberal amount of boiling water, warm the butter and oil in a large saucepan, add the garlic and cook gently for a few minutes. Meanwhile steam or boil the vegetables for 5 or so minutes until just tender, and add them to the butter and oil and season with salt and pepper. Drain the penne and add to the saucepan together with the cream and parmesan and stir to mix. (Serves 4-5)
Fava beans/broad beans?
From: www.theitaliangardener.com.au/webcontent2.htm
