Sav's Pasta Primavera

March 2, 2018

An easy vegetarian dish that sings of spring from Saverio Castelluci of Alfresco Pasta.

Ingredients

2 bunchesbroccolini, stems halved lengthwise

½ poundyellow squash, cut into 2” strips ¼” thick

2garlic cloves, minced

¼ cupolive oil

salt and pepper

2 poundsred and yellow cherry tomatoes

6scallions, cut in 2” sections

1 bunchasparagus, cut into 2” sections

1 poundFresh Alfresco Pasta Garlic Parsley Pappardelle, or ½ pound dry wide noodles

2 tablespoonsunsalted butter

¼chopped Italian parsley

½ cupfreshly grated Parmesan cheese

Preparation

1. Preheat oven to 425 degrees F, toss broccolini, squash and tomatoes with garlic, and olive oil, season with salt and pepper. Roast vegetable for 15-20 minutes, or until charred and tender but not burned. Tomatoes should be slightly dehydrated, but still hold their shape.

2. Blanch scallions and asparagus in a large pot of salted boiling water for 1 minute. Plunge in ice water to stop cooking, drain and set aside.

3. Add the pasta to the pot of boiling water and cook al dente. Reserve ½ cup of cooking water. Drain pot, and return the pasta, all vegetables, cook 1 minute over high heat. Toss in the butter, moving pan to incorporate. Serve immediately sprinkled with parsley and Parmesan.