As an Italian family, we love pasta! Rumor has it that tagliarini primavera is the dish Botticelli’s models dined on after posing for his famous portrait of spring, “Primavera”. Thin strands of tagliarini combined with delicious vegetables, cream and of course, Parmesan; truly a springtime celebration!
– Katey Bacigalupi
1/2 lb asparagus
1/2 lb mushrooms, sliced
1/2 cup frozen tiny peas, thawed
1/4 cup thinly sliced prosciutto
1 teaspoon dry basil
1/4 cup butter or margarine
1/2 teaspoon salt
1 medium-size carrot, thinly sliced
Dash each– ground nutmeg and white pepper
1 medium-size zucchini, diced
1 cup whipping cream
1 lb Tagliarini noodles
1/4 cup freshly grated Parmesan cheese
3 green onions (with tops) sliced
Chopped fresh parsley
Snap off and discard white fibrous ends of asparagus. Cut spears diagonally into 1– inch lengths but leave tips whole.
In a wide frying pan over medium heat, melt butter. Add mushrooms, prosciutto, asparagus, carrot and zucchini; cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute
Add 8 cups water to large pot, add salt and bring to boil. Cook noodles until al dente and drain.
To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper, and cream. Increase heat to high and cool until liquid boils. Return drained noodles to large pot, pour vegetable sauce over noodles, lift and mix gently so noodles are thoroughly coated. Add the 1/4 cup Parmesan cheese, sprinkle with parsley, mix again and serve.
Pairs excellent with the 2008 John Tyler Pinot Noir!