how to make CREAMY PASTA PRIMAVERA with lemon ricotta
It's spring so let's make spring pasta...creamy Pasta Primavera with lemon ricotta using the whipped ricotta we made the last episode.
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RECIPE
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Make Pasta Fagioli | American Masters: At Home with Jacques Pépin | PBS
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Pasta fagioli, or pasta and beans, is a filling dish with pantry friendly ingredients. Pépin's version uses cannellini beans.
Ingredients:
2 tablespoons olive oil
¾ cup pancetta, cut into ¼-inch cubes
1 small onion, chopped
3 cloves garlic, crushed and chopped
1½ cups chicken stock
1¼ cups diced tomato
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup (about 4 ounces) penne pasta
1 (15 ounce) can white cannellini beans
1 to 2 tablespoons unsalted butter
2 tablespoons chopped chives or flat-leaf parsley
Parmesan cheese, for serving
Additional chopped chives, for garnish
Method:
In a large saucepan, heat the oil over medium-high heat. Add the pancetta and cook, stirring, for 1 minute. Add the onions and garlic, cooking until fragrant and translucent, about 3 minutes. Add the chicken stock, tomatoes, salt and pepper. Strain the liquid from the beans and add it to the mixture. Bring to a boil; then add the pasta and cook until it is tender, about 20 minutes. If the mixture looks too dry, add a little water. Add the beans and butter and heat through. Add the chives; taste and adjust the seasoning. Ladle into warm bowls, sprinkle with Parmesan cheese and serve immediately.
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Pasta Primavera Recipe - OrsaraRecipes
Today I would like to share a pasta primavera recipe, perfect dish for the Spring.
Written recipe here:
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Pasta Primavera: Farfalle with spring vegetables, Italian-American recipe - Gianni's North Beach
Pasta primavera is inspired by the original Spaghetti alla Primavera from Sirio Maccioni, co-owner of Le Cirque restaurant in New York City--it's a real Italian-American classic.
Pencil-thin asparagus, tiny peas, and tender fava beans are among my favorites, so I just had to make pasta primavera with these spring farmers' market beauties. But the nice thing about pasta primavera is that it's versatile enough to work well with all kinds of produce. Asparagus not looking so good? Use artichokes instead! Are those gorgeous ramps on sale this week? Use those! Just pick whatever's fresh and delicious in your market and you can't go wrong.
I've lightened the dish up by using no butter and less cream, and this keeps the spring vegetables in sharp focus. Instead, pasta water creates a flavorful broth as the base of the sauce and bow tie pasta instead of spaghetti guarantees you get some veggies with every bite. I prefer the more robust ricotta salata flavor instead of parmigiano as a finishing note, but different strokes, right? And extra virgin olive oil does put some fat back into this really healthy, full-flavored taste of springtime, I'll give you that, but come on, a little ain't gonna kill ya.
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