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Spring capellini

 

6-8 servings

 

Ingredients

1lb of capellini di angelo

2lbs of asparagus cut on the bias

2 cups of shelled green peas

3 shallots roughly chopped

1 cup of chicken or vegetable stock

2 Tbls of basil pesto

Parmigiano Reggiano (grated)

Parmigiano Reggiano shavings (for garnish)

 

Mehtod

Prep pasta water

In saute pan add 2Tbls of extra virgin olive oil and

saute the shallots until golden

Saute asparagus and brown in your saute pan

Meanwhile cook the pasta

To the asparagus add the pesto and broth and simmer for about 5-6 minutes to reduce the liquid.

Add the peas

Add your drained pasta to the saute pan

Season with salt and pepper and the grated cheese

Garnish the top of your pasta with the Parmigiano Reggiano

Shavings.

 

 

Last updated by Ellen Esposito Jun 7, 2009.

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