Buckwheat Pasta Primavera
7,2 / 10
- 14 ozs Pasta
- 18 ozs Vegetables (carrots, potatoes, asparagus, green beans)
- 2 Tbsps vegetable oil
- 1 onion (thinly sliced)
- ⅔ cup cream (48% fat)
- freshly ground Black pepper
- ¾ cup grated Parmesan
1 Cutting board, 1 Small knife, 1 Bowl, 1 Citrus juicer, 1 Blender oder Blitzhacker, 1 Tablespoon, 1 Teaspoon, 1 Melon baller, 1 Paper towel
Cook the pasta in a pan of boiling salted water according to the package directions.
Slice the carrots and cut the potatoes into small chunks.
After 2 minutes, add the carrots and potatoes.
Add the asparagus 5 minutes before the end of cooking time.
Add the green beans 4 minutes before the end of cooking time.
Heat the oil in a frying pan and cook the onion until crisp and lightly golden. Drain on absorbent kitchen paper.
Tip the pasta and vegetables into a colander and drain well. Put into a bowl and season to taste with salt and pepper.
Heat the cream until very hot but not boiling and stir into the pasta mixture.
Divide between 4 serving plates and sprinkle with the cheese. Sprinkle with the crisp onions and serve immediately.