Spring Vegetable with Cream sauce Pasta
- 3.5 oz of pasta
- olive oil 2 table spoon
- 1 piece of garlic
- 2 oz of Panchetta
- Snap beans
- Sweet potato
- a half cup of white
- 2 tbs of grated Parmigiano Reggiano cheese
- half cup of heavy cream
- Black pepper
1: Cut panchetta into 0.2 width piece. Cut spring vegetables into bite-size pieces and wash them with water.
2.When you boil pasta, you should use a big pod and a lot of water. Pasta should be ready at the same time as sauce is cooked. The timing is very important. If you feel difficult, lets get sauce done first, and then mix al dente pasta with its sauce.
3: Add panchetta, olive oil, and into the pan. Then stir fly with low to medium heat until it gets crispy and brown. You might not need oil to prepare panchetta if using teflon-lined pan.
4: cook panchetta until it gets crispy on surface. Add spring vegetables. Make sure you put hard part of vegetable first(it takes longer to get cooked) Then flambe them with white wine and make fire! wow!
5: Make sure you have enough water in the pan. It depends on how you want to make sauce, either thick or smooth. Add heavy cream and once it gets bold, turn to low heat, and then add cheese little by little. Pan sauce gets thicker.
6. Add pasta to the sauce and mix them with spatula well until it gets thicker.
7:add black pepper, EVOO and parmigiano cheese for topping.
Nothing is better than seasonal ingredients.
Spring vegetable is one of my favorites!!
Those ingredients bring natural sweetness to your plates.
I would recommend using smooth cream sauce and short pasta, which get caught with sauce well for those spring veges
You might want asparagus and green piece for other options