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COOK TIME
30 minutes
PREP TIME
10 minutes
SERVINGS
4
INGREDIENTS
- 2 tablespoons - Mora Veracruz Chipotle Paste (VCP)
- 8 oz - Heavy cream
- 12 oz Farfalle pasta
- ⅔ cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- 1 ear of corn - shucked and kernels cut off or ½ cup of Frozen Corn
- ¾ cup of English Peas or Frozen Peas
- ½ pound Asparagus - cut in half
- 1/2 medium onion - coarsely chopped
- 2 Tbsp of chopped Italian parsley
- Sea salt - to taste
- Black pepper - to taste
CREAMY PASTA PRIMAVERA
Smoky, creamy, veggie goodness. Perfection paired with a dry white wine.
INSTRUCTIONS:
STEP 1
Reduce cream in a small saucepan over medium heat for 15-20 min, stirring occasionally. When the sauce thickens, whisk or stir the VCP into the sauce and season with salt and pepper to taste
STEP 2
While cream is reducing, bring a large pot of heavily salted water to a boil over medium-high heat.
STEP 3
Melt butter in a large skillet over medium-high heat. Add peas, asparagus, corn and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Season veggies with salt and pepper; set aside.
STEP 4
Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, VCP cream sauce, Parmigiano-Reggiano, and parsley. Season with salt and pepper, to taste.
Much love and appreciation to Chef Suzanne Hyde & Chef Julie Strezpak - xo
CREAMY PASTA PRIMAVERA
Smoky, creamy, veggie goodness. Perfection paired with a dry white wine.
COOK TIME
30 minutes
PREP TIME
10 minutes
SERVINGS
4
INGREDIENTS
- 2 tablespoons - Mora Veracruz Chipotle Paste (VCP)
- 8 oz - Heavy cream
- 12 oz Farfalle pasta
- ⅔ cup grated Parmigiano-Reggiano
- 2 tablespoons unsalted butter
- 1 ear of corn - shucked and kernels cut off or ½ cup of Frozen Corn
- ¾ cup of English Peas or Frozen Peas
- ½ pound Asparagus - cut in half
- 1/2 medium onion - coarsely chopped
- 2 Tbsp of chopped Italian parsley
- Sea salt - to taste
- Black pepper - to taste
INSTRUCTIONS:
STEP 1
Reduce cream in a small saucepan over medium heat for 15-20 min, stirring occasionally. When the sauce thickens, whisk or stir the VCP into the sauce and season with salt and pepper to taste
STEP 2
While cream is reducing, bring a large pot of heavily salted water to a boil over medium-high heat.
STEP 3
Melt butter in a large skillet over medium-high heat. Add peas, asparagus, corn and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Season veggies with salt and pepper; set aside.
STEP 4
Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, VCP cream sauce, Parmigiano-Reggiano, and parsley. Season with salt and pepper, to taste.
Much love and appreciation to Chef Suzanne Hyde & Chef Julie Strezpak - xo
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SMOKY MARIA
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