Monday, August 01, 2005

Papardelle alla Genovese Primavera ????

How's that for a name?

This is the pretend name that I'm giving to the pasta dish I mentioned in the post below. I've just made it and devoured a big bowl of it. Very tasty!

As is usually the case, I didn't measure anything, so I will give estimates.

Papardelle alla Genovese Primavera
(for two large servings)

Papardelle pasta (I found mine in the fresh pasta section of our Whole Foods)
1/2 cup of your favorite pesto (I wanted to make my own, but alas, time wasn't allowing it)
1 cup of snow peas, asparagus or green beans (trimmed. if asparagus or green beans, cut into 1-2 inch pieces)
1 Tomato, large dice, seeded
2-4 Red skinned potatoes
Handful or two of pine nuts (lightly toasted in a dry pan over medium heat 3-5 minutes)
Olive Oil
Fresh grated Parmigiano Reggiano

-Bring pot of water to a boil pasta. I used 'fresh' pasta, so it only took three minutes to cook. Time your pasta accordingly. If using dry, expect 10-14 minutes.
-Cut potatoes into 1/2 inch pieces, lightly coat with olive oil and sprinkle with salt and pepper. Place on a baking sheet and place in a 450 degree oven. Check at about ten minutes. You want them to get golden brown and tender. When done set aside. Turn the oven to the broil setting
-Clean and prepare your green veg, (beans, peas or asparagus or all if you want to live dangerously)
-On a baking sheet, lighly oil and place your green veg. Place the veg in the broil. In a few minutes they will start to brown, watch carefully after about three minutes. When the green veg are brown, toss on the tomatoes and place back under the broil for another two minutes or so. (Maybe five-seven minutes total).
-Toss al dente pasta with pesto until coated. Toss in the pine nuts, potatoes and veg. Sprinkle with parm. serve.

Do these instructions make any sense? Let me know if you have questions. I really loved this dish. Jason didn't care for the potatoes and pasta, so he would like them omitted. He also thinks he'd prefer asparagus or green beans instead of the pea pods, so I suggest you use which ones you want. Have a little extra olive oil and/or pesto in case the pasta is dry, you can add more to loosen it up. We also might try adding some grilled chicken breast to add a bit more protein.

I think this could be a really versatile dish. Let me know how it goes!!!


Dancer in DC said...

I guess I just felt that potatoes mixed with my pasta was too much starch.

Emily said...

Yum! I am trying to figure out what to serve the vegetarians at my wedding, as the hotel will pretty much do whatever I request (within reason). This dish, or a variation thereof (as pasta and potatoes might be too starchy) could be the ticket.

And can I just add that I just read about the pumpkin pancakes, and all I have to say is: I WANT SOME!!!!