Spring Pasta
Pasta and Pizza | Italian cuisine
⏳ Time
20 minutes
🥕 Ingredients
15
🍽️ Servings
1
Description
Recipe by John Davis, chef at the Olive Tree Restaurant.
Ingredients
- Garlic - 1 clove
- Mild Chili Spice - 0.2 oz
- Olive Oil - 1 fl oz
- Shallot - 0.5 oz
- Carrot - 0.7 oz
- Celery stalk - 0.7 oz
- Courgette - 0.7 oz
- Broccoli - 1.4 oz
- Marinated cherries - 2 pieces
- Parsley - 0.2 oz
- Fresh basil leaves - 2 pieces
- Green Tagliatelle Pasta - 2.8 oz
- Green Peas - 0.7 oz
- Salt - to taste
- White Pepper (whole) - to taste
Step by Step guide
Step 1
Heat a skillet and add a crushed unpeeled garlic clove and sliced chili peppers. Sauté for 30 seconds.
Step 2
At the same time, bring water to a boil in a small saucepan, add salt, and drop in a large broccoli florets for 1-2 minutes.
Step 3
Add the julienned carrot and shallots to the skillet. Sauté for another 1-2 minutes. If needed, add more oil. Remove the garlic.
Step 4
In a saucepan that was used for the broccoli, blanch the peas for 1 minute. Cut the broccoli into smaller florets. Slice the cherry tomatoes into eighths.
Step 5
In a large pot, bring water to a boil, add salt, and add the pasta to cook. Cook it for 2 minutes less than the time indicated on the package.
Step 6
In a skillet, add the julienned celery and pour in a bit of pasta water to help steam the vegetables. Sauté for 1–2 minutes, then add the julienned zucchini, minced parsley, and torn basil leaves. If the water has evaporated, add more. Cook, stirring, for 1 minute.
Step 7
Add the broccoli and cherry tomatoes, season with salt and pepper to taste. Pour in some water and simmer for another 2 minutes.
Step 8
Add the peas to the vegetables and sauté for another 2–3 minutes, then add the pasta, pour in a little more water, and simmer for another 2 minutes until the pasta is cooked and the water has evaporated, thickening into a sauce. Serve immediately.
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