But really, how could you not like pasta? You know, don’t even tell me if you don’t. I don’t think my heart could take it. I feel like we’re in a good place in our relationship, and I can’t rightly handle any deal breakers. I have to wash my hair today; that’s already too much for me.
Anyway, what we have here is a ridiiiiiculous pasta primavera, but super-stripped down on the front end for your babes. I included some peas in the kid-friendly recipe. Ya know, color! And health or whatever.
The mature version is loaded with veggies, a bit of dry white wine, a little bit and a lot of butter, tons of good Parmesan and a heavy hand of fresh herbs. You may cry. Just keeping adding cheese at the end and I’m sure you will.
As a matter of fact, I’m tearing up right now.
I may need a moment. Or more pasta?
One 14.5-ounce box rotini
4 tablespoons butter, divided
3/4 cup chicken stock, divided
1 cup freshly grated Parmesan, or more
1 cup frozen peas, thawed and divided
2 tablespoons extra virgin olive oil
4 cups broccoli florets
1 medium bunch asparagus, ends trimmed and cut into 2-inch pieces
4 cloves garlic, minced
1/4 cup dry white wine
2 cups cherry tomatoes
1 tablespoon fresh thyme leaves
Freshly chopped parsley for garnish
Coarse salt and freshly ground pepper, to taste
Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, according to the box directions. Save a cup of the pasta water and drain the rest.
At this point, scoop out two cups of the cooked pasta and place it back in the pot. Add 1 tablespoon butter and 1/4 cup chicken stock. If needed, add a little bit of the reserved pasta water to create a thin sauce. Grate 1/4 cup fresh Parmesan into the dish and stir to combine.
Serve to your kids as is, or with 1/4 cup warmed peas, with extra grated Parmesan on top.
Place the remaining cooked pasta back in the pot.
In the meantime, heat the extra virgin olive oil in a large saute pan over medium-high heat. Add the broccoli florets and asparagus pieces to the pan. Add 1/4 cup water and cover to steam, about 3 minutes.
To the pan, add the garlic, 1/4 cup white wine, remaining 1/3 cup chicken stock, 2 tablespoons butter, the cherry tomatoes and the fresh thyme leaves. Season with coarse salt and freshly ground pepper. Let saute for a few more minutes until the colors pop. Finally, add the peas and toss. Off the heat, add the last tablespoon of butter and another 1/3 cup freshly grated Parmesan. If needed, stir in a little of the reserved pasta water to create a sauce. Toss to combine.
Serve the adult-friendly pasta primavera with fresh parsley and more freshly grated Parmesan cheese — and that extra white wine, for Pete’s sake!
And that extra white wine, for Pete’s sake.
Follow Bev on her blog, Bev Cooks, if you think you can even handle more.
from FN Dish – Food Network Blog http://ift.tt/1EVIg9C
One Recipe, Two Meals: Pasta with Butter and Peas for the Kids, and a Veggie-Packed Primavera for You