Haaaaapy New Year! May 2018 be delicious! In the spirit of New Year, Ann from Grubbs n Critters, who is my dedicated, loyal Best Blogging Friend, chose “new beginnings” as this month’s recipe challenge, and challenge is quite apt. I was initially stumped, as it’s not as easy as it sounds, but then I did some research and learned that Chinese dumplings are a traditional dish served for the Chinese New Year. Fantastic, I thought, let’s do that. I mean, how hard can it be? Quite, as it turned out. I Googled and YouTubed and realised that dumplings were, in fact, tricky, but that did not deter. I went to the grocery store and stocked up on pork mince, bamboo shoots, and the rest of the ingredients. However, when it came time to make said dumplings, well, it was a comedy of errors. The Husband informed me that rice wine vinegar is not the same as Chinese rice wine. Oops. Also, I left spring onions off the list, and my dumpling dough was horrendous and inedible. It was so hard, it could have been used as a weapon. Blunt force trauma for dinner, anyone? No? We bailed on the idea and went out for burgers instead. It was good for a laugh. The Sister from Another Mister was lured here with the promise of pork dumplings, but instead she was tasked with the idea of finding another recipe. I felt it only right that she contribute, as I stared into my chicken burger and uttered some choice words. She decided that I should make pasta primavera, or spring pasta, and I jumped on the opportunity.
Now, it’s not spring in South Africa. It is summer. Sweltering, blazing summer, but all of these veggies are available here and I do love spring, and the idea of using these veggies that represent a new season. Plan B worked out well. Hallelujah! I really loved the idea of roasting a wide array of delicious, colourful vegetables, mixing them with butter and cream, topping with parmesan. It’s a creamy dish, but because it also uses a variety of vegetables, it’s bursting with flavour too. Yes!! I am so keen to see Ann’s dish this month, and I mean wow, she really picked a fun one this month. So without further ado, here’s my pasta primavera recipe, and please take a gander at Ann’s recipe. I have no doubt it’s a delicious treat!
500g bowtie pasta (or any other kind)
3 carrots, peeled and thinly sliced
1 cup broccoli florets, cut into bite-sized pieces
3 baby marrows/zucchini, thinly sliced
1 red pepper, cut into thin strips
1 green pepper, cut into thin strips
1 tablespoon Italian herbs
Freshly cracked black pepper
Pink salt (you can use normal salt, but Himalayan salt is my fave for health reasons)
2 tablespoons olive oil
4 tablespoons butter
1 yellow onion, thinly sliced
2 sliced garlic cloves
½ cup chicken stock
1 cup cream
½ cup parmesan
Making it Happen:
Boil the pasta per package instructions until al dente.
Meanwhile, lay your vegetable in a baking dish and drizzle with olive oil. Season with salt and pepper, sprinkle the dried herbs over the veggies and roast in a preheated oven at 200°C for 10 – 15 minutes.
For the sauce:
Heat the butter in a pan on medium, and add the onion and garlic. Fry until the onion is translucent, about 5 minutes. Add the garlic cloves and fry for another minute. Pour in the stock and cream, and simmer for 5 minutes. Drain the pasta and add it to the sauce, along with the cherry tomatoes, then add the roasted veggies and toss well. Sprinkle with parmesan and serve!
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