Pasta Primavera
Fresh vegetables in a creamy sauce for a spring back from winter dish.
Equipment
- large saute pan
- mesh strainer or colander
- spatula or whisk
Ingredients
- 2 cups Spring Vegetable medley Try combinations like Cauliflower, Broccoli, Asparagus, Snap Peas, Carrots, Green Beans, Spring Garlic, Beets, etc…
- 2 Tbsp. cooking oil
- ½ cup aromatics & herbs ¼ cup sweet onions & garlic ¼ cup parsley, rosemary, thyme, oregano, fennel fronds,
- 1 cup Chopped Greens use fresh spring tender greens like kale, swiss chard, arugula, spinach, red mustard, dandelion, pea tendrils, carrot greens, etc…
- 8 oz whole milk or comparable alternative
- 8 oz cream cheese or your favorite greek yogurt
- 2 Tbsp butter
- to taste salt and fresh ground black pepper
- 2 cups Pasta or try serving over Oat Groats or Baked Potatoes
- as needed Your favorite Toppings try fresh microgreens, crumbled bacon, toasted nuts/seeds, and perhaps a sprinkle of aged cheese and a bit of our cured egg yolks
Instructions
- Choose a seasonal medley of vegetables. Prepare these into similar bite sized pieces.2 cups Spring Vegetable medley
- Blanching: To preserve the color, flavor and texture of these fresh spring veggies. Prepare a boiling pot of water, use a strainer to cook each kind of the bite-sized veggies until just under done. Immediately strain into an ice bath to halt the cooking process. Remove from the water once cool and mix into a medley, reserve for pasta preparation.2 cups Spring Vegetable medley, to taste salt and fresh ground black pepper
- In a large saute pan over medium-high heat add cooking oil, saute the spring vegetable medley for 1-2 minutes until beginning to brown. Season with a small amount of salt and pepper with each addition of ingredients.2 cups Spring Vegetable medley, 2 Tbsp. cooking oil, to taste salt and fresh ground black pepper
- Add in the aromatics and herbs and saute for another 1-2 minutes until onions begin to sweat. Saute in the chopped greens. Season.½ cup aromatics & herbs, to taste salt and fresh ground black pepper, 1 cup Chopped Greens
- Pour in the milk and bring up to a simmer(1-2 min), season. Turn heat down to medium low, while stirring add 1 Tbsp at a time of the cream cheese or greek yogurt and the sauce should begin to thicken. Remove from heat and add butter in small pieces at a time to continue thickening the sauce.8 oz whole milk, 8 oz cream cheese, 2 Tbsp butter, to taste salt and fresh ground black pepper
- Once the sauce has thickened pour over your favorite pasta, oat groats, or baked potatoes.2 cups Pasta
- Top with fresh microgreens, crumbled bacon, toasted nuts/seeds, and perhaps a sprinkle of aged cheese and a bit of our cured egg yolks.as needed Your favorite Toppings
Cured Egg Yolks
Preserve and use those extra egg yolks for months after the whites have been used. Try these delicious golden orbs grated on pasta, salads, or anything that needs a rich salty bite similar to the best aged cheeses.
Ingredients
- 12 each whole egg yolks
- 2 cups kosher salt
- ½ cup sugar
Instructions
- Mix dry ingredients into a tray or casserole dish that will hold twelve egg yolks side by side (9×13), Reserve half of the mixture to the side.
- With a spoon or clean egg, create twelve rounded indentations in the curing mixture. Gently place separated yolks into these indentations, take care not to pop the yolk membrane.
- Sprinkle remaining mixture over the surface of the yolks until covered. Place tray lightly covered on a level surface in a refrigerator for 7 days.
- After 7 days remove egg yolks and brush off excess curing mixture.
- Place on a dehydrator tray, or hang individually wraped in cheesecloth, in a dry environment (less than 40% humidity) for one additional week until the yolks have a tough dry cheese like consistency.
- Once dried properly these can be stored for 2-3 months in an airtight container, 6 months in the fridge.
Notes
Using a fine grater or micro planer, top dishes like pasta, salads, or many others for this bite of rich salty-sweet egg akin to aged cheeses.
