Tonight was a quick and tasty semi vegetarian homage to spring, “pasta primavera!” The weather has been like spring, cross your fingers global warming is lurking! I ate a burger last night so I decided to cave in to my usual duties at home, that being cooking! So I struck out to the corner market and thought maybe a sausage and broccoli rape? No, instead I decided on a dish we used to do at the MOMA years ago with my old chef Yves.

Chef Vacheresse

We mixed bitter greens, endive, radicchio with some pasta, to round out the flavor a roasted pepper  and prosciutto!

This time I had the notion of adding a few more things seasonal, what is seasonal when most vegetables or fruit are available year round? The shelves had some shucked peas, and artichokes, as well some fine asparagus!
This dish required only one pan and a pot for the pasta, so I layered my vegetables according to the cooking time and finished everything off with a dash of olive oil and parmegano and a few strokes of ground black pepper!
Buono  Appetito!

Pasta Primavera

Pasta Primavera, my way!

Servings 4-5
1 bunch peeled asparagus
2 artichoke hearts
1 small onion diced
1/2 a head of garlic peeled and sliced
1 cup peas shucked
1 roasted red pepper peeled and devained
1/8 pound of julienned prosciutto
2 endive julienned
1 small head of radicchio cut into 1/4 inch wedges
1 tablespoon olive oil
salt and pepper to taste
1 lbs linguine

sweat the onion and garlic  add  the artichoke hearts which have been sliced to an 1/8th of an inch and toss with onions.Add in peas,continue stirring for a few minutes, add in prosciutto. Check the tenderness of the artichokes. Meanwhile cook your pasta according to the directions on your box, I used fresh pasta which took no more than 5 minutes, it’s up to you?
I added the final ingredients, endive,radiccho adn finally the red peppers to warm through. Finish pasta with a drizzle of extra virgin olive oil, a heaping handful of Parmagiano  and some fresh cracked black pepper!

Enjoy!