I have always disagreed with most 'Pasta Primavera' recipes.
They are meant to celebrate spring but insist on using summer vegetables: tomatoes and peppers.
This is my version, using only spring vegetables.
4oz green asparagus 112gr, 4oz
4oz snow peas, mangetout, pea pods 112gr, 4oz
1/2 - 3/4 cup fava beans you'll need about 1lb (500gr) of pods to start with substitute edamame 125gr, 4.4oz
4 green garlic or onion, sliced, including tops 48gr, 1.7oz
1 tbs oil 13.5gr, .48oz
2 tbs fresh, snipped chives
1 1/4 cups farfalle pasta 110gr, 3.9oz
Vinaigrette
1 tbs Dijon-style mustard 15gr, .53oz
1 1/2 tbs white Balsamic vinegar 24gr, .85oz
4 tbs good olive oil 54gr, 1.9oz
Grilled Chicken
2 boneless, skinless chicken breasts 350gr, 12.3oz
Marinade
1 tbs red wine vinegar 15gr, .53oz
1 tbs Worcestershire sauce 17gr, .59oz
2 tbs olive oil 27gr, .96oz
Cook pasta according to package directions. When done, drain well.
Mix marinade and pour over chicken. Let marinate for 15 - 30 minutes.
Heat a saucepan of water to boiling. Roll cut the asparagus into 1" (2.5cm) lengths. Trim the snow peas. Remove fava beans from the pods.
Blanch vegetables, one type at a time, in boiling water: asparagus for 3 minutes, snow peas for 2 minutes and fava beans for 2 minutes. Remove each from water and put into cold water. Shell fava beans (see notes).
Cook chicken on barbecue grill, 10 - 15 minutes, or until done or can be sautéed in skillet for about the same amount of time. Remove and slice.
Whisk together mustard and vinegar. Slowly drizzle in olive oil, whisking constantly.
To Assemble: Heat 1 tbs olive oil in a large skillet over medium high heat. Add green garlic or onion, asparagus and snow peas. Stir-fry for 2 minutes, until hot and starting to brown. Add drained pasta and toss to heat through. Put into a large bowl, add fava beans, chives and sliced chicken. Pour vinaigrette over and toss well to combine. Serve.
Notes:
Roll cut: cut the end off at an angle, roll 1/4 turn and slice at the same angle, roll 1/4 and slice, etc. This gives you interesting looking pieces with lots of surface. It's normally used on round vegetables: carrots, asparagus, etc.
Peel fava beans: they peel like peas, break open the pod and take the beans out. Don't bother with any really tiny ones.
After blanching they will have a whitish outer shell. Just squeeze lightly and the inner, bright green bean will pop out. It may split in half... that's okay.
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Entire Recipe / per serving
Calories:
1740
/ 870
Total Carbohydrates: 120 / 60
Dietary Fiber: 20 / 10
Total Fat: 98 / 49
Saturated
Fat: 14 / 7
Cholesterol: 224 / 112
Protein:
105
/ 52.5
Calcium: 648 / 324
Sodium:
766 / 383
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
For more recipes check out my internet cook book: Easy Gourmet Dinners
