This week I feel like I am playing catch up with all the things that need attention. It is cleaning up the yard of all the dead flowers, planting new ones, trimming bushes. It is getting back to customers for cooking classes… Anyway, though I am still on vacation, my days are filled with things to do. This evening as I was still on the phone at 8pm, I needed to find something quick to fix for dinner and since the kids love their pasta carbonara, I decided to fix pasta primavera… a little healthier than carbonara;-)
Ingredients: 2 tbsp of butter, 1 cup of grated parmesan, 2 cup of heavy cream, 1 egg, 1/8 tsp of pepper, various vegetables ( I used 1 red pepper, 1/2 asparagus bundle, 2 corn husks), 1 pack of pasta of your choice ( spaghetti, fettuccini, ..)
Cook the pasta according to the package directions. In a small saucepan, melt the butter. When the butter is melting, add the heavy cream and the parmesan. Stir as the mixture is warming up. When the mixture is hot, add 1 egg and mix well. Keep stirring, but reduce the heat to medium so as not to curdle the sauce. Keep stirring until the mixture is becoming thicker. When the sauce is thick enough to coat the back of a spoon, add the pepper, stir and lower the temperature to low just to keep the mixture warm. While the pasta is cooking, prepare the vegetables. Place the corn into the large round mold. Place the octogonal silpat on top and microwave for 4 minutes. Remove the mold from the microwave and with a knife remove the kernels off the cobb. Set aside. Trim the ends of the asparagus and cut the asparagus in 3 inches segments. Place them into the round mold, add the sliced red pepper, the corn and microwave for 3 minutes. Set aside.
Drain the pasta, and empty them back into the pot. Add the sauce and the vegetables and stir. Divide this mixture among the numbers of guests in your house, and sprinkle some fresh parmesan atop this mixture. Et voila!!!
Bon Appetit and Happy Cooking!!!