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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | beans | 16 | ounces | fresh pasta | 4 | tablespoon | extra virgin olive oil | 2 | cloves | garlic minced | 1/2 | cup, chopped | Green Onion, thinly sliced | 8 | spear, medium (5-1/4\" to 7\" long) | Asparagus | 1 | cup | Peas, frozen | 10 | cherry | Tomatoes | 1/4 | cup | cream, half and half | 1 | tablespoon | basil | 1/4 | cup | ricotta cheese | 1 | teaspoon | sea salt | 1 | teaspoon | black pepper | 2 | teaspoon | extra virgin olive oil |
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Steps
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Sequence
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Step
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| | 1 | Blanch fav beans. Cool. Remove wrinkled skins. Bring a large pot of well salted water to a boil over high heat. Add the pasta (Farfalle pasta is recommended). Boil till al dente. Stir fry garlic in olive oil on medium heat.
Add spring onion. When it is translucent, add the asparagus and fava beans sprinkle with sea salt and sauté for a minute or two until the asparagus takes on a deeper green color. Add a cup of the pasta water to the sauté pan and cover the pan. Cover the pan and cook for 2 minutes or until the asparagus and fava are tender. Add the peas and cherry tomatoes, another cup of pasta water and cook until the peas and tomatoes are wrinkled, for a minute or two more. Add the remaining 2 tablespoons of olive oil and the cream and mix well. Cook to reduce and thicken the sauce. Drain when just al dente and put them in the pan. Stir t with the primavera sauce. |
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