pasta primavera

Recipe by Pierre Wolfe, Our Ohio chef
(An adaptation of Ed Giobbi’s recipe)

2 cloves garlic, minced
1/3 cup toasted pine nuts
1/3 cup extra virgin olive oil (Spanish if available)
½ cup broccoli florets
1 cup diced small zucchini
6 fresh asparagus spears cut into 1-inch pieces
1 pound ripe tomatoes
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1 cup shredded basil leaves

Pasta:
salt
8 cups water
1 pound penne or bow-tie pasta
½ cup grated Parmagiano-Reggiano or Manchego cheese

Cut off stem from tomato. Cut tomato in half crosswise and remove seeds. Cut the flesh into ½-inch pieces and place in a large bowl. Add all other ingredients except the basil, pine nuts and cheese (reserve for serving).

Salt the water and bring to a boil. Cook pasta (about 10 minutes) until al dente or to your taste. Stir frequently. Ladle one scoop of the boiling water into the vegetable mixture and gently toss (this will add flavor and slightly soften your vegetables).

Drain the pasta and add immediately to the vegetable bowl. Add the shredded basil and gently toss the pasta primavera. Divide into 4 to 6 soup plates, sprinkle with the pine nuts and cheese.

Try this recipe with a glass of red wine for that extra touch. Bon appetit!