Pasta with Hamptons Summer Vegetables
For this recipe I always use the freshest, youngest, and most tender vegetables that are available in season. Growing them yourself or picking them up at a local farmstand is the most fun. I enjoy gathering baby peas bursting from their pods, sweet baby carrots, ripe tomatoes, and young, proud green-and-white asparagus spears, to which I add tender zucchini. I always marvel at the colorful selection in my basket. Generally, I combine the fresh vegetables with a delicate pasta like angel hair (capellini). Everybody likes this light spring/summer meal. Add a simple salad and a crusty breadstick and enjoy!
Serves 4 to 6
Ingredients:
- 2 tbsp. olive oil
- ½ c. pine nuts
- 2 cloves garlic, minced
- 1 c. sliced white mushrooms
- 1 c. sliced zucchini (yellow and green), lightly steamed
- 1 c. broccoli florets, lightly steamed
- 1½ c. baby carrots, lightly steamed
- 6 green-and-white asparagus spears, sliced and lightly steamed
- 1 c. snap peas
- 1 c. grape tomatoes, halved
- ¾ c. chopped fresh basil
- Salt and pepper
- ⅔ c. heavy cream
- 2 c. grated Parmesan cheese
- 1 lb. capellini, cooked
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Instructions:
- In a large saucepan, over medium heat, add the oil and sauté the pine nuts and garlic until golden brown, 2 to 3 minutes.
- Add the mushrooms and sauté for 2 to 3 minutes. Add the steamed vegetables, peas, tomatoes, a half cup of the basil, and salt and pepper to taste. Cook until the vegetables are heated.
- Stir in the cream, 1 cup of the Parmesan, and the remaining one-quarter cup basil. Serve over the pasta, accompanied with the remaining 1 cup of Parmesan for sprinkling.
