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Orecchiette
with a mélange of spring vegetables and
Manchego cheese
Ingredients (4
to 6 servings)
4 quarts water
Sea or kosher salt, as needed
8 ounces orecchiette (little ears) pasta, preferably
imported
1/4 cup DHC Núñez
de Prado Extra Virgin Olive Oil
1-1/2 cups true tiny baby carrots (preferably not
baby cut carrots) cut in half lengthwise
1-1/2 cups haricots verts (baby green beans)
1-1/2 cups baby green or yellow patty pan squash,
cut in half horizontally
1 tablespoon finely chopped lemon zest
1 large clove garlic or more to taste
1 cup red grape tomatoes
1 cup yellow pear tomatoes, cut in half lengthwise
1 large ear yellow corn, husked, raw, with kernels
cut off
1/2 cup finely shredded Manchego cheese
1/2 cup lightly packed, coarsely
chopped Italian (flat leaf) parsley
Freshly ground coarse black pepper to taste
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1. Bring water to a boil in a large saucepan or small
stockpot; then stir in 1 tablespoon salt. Stir in
pasta; boil, stirring occasionally. Cook according
to package directions until just tender, al dente,
about 11 minutes.
2. While pasta is cooking, heat olive oil in a large sauté
or frying pan until oil is hot but not smoking.
3. Stir in carrots; cook, stirring constantly, until
carrots are just tender-crisp. Stir in green beans
and squash; cook, stirring constantly, until vegetables
are tender-crisp. Stir in lemon zest and garlic; cook,
stirring constantly, until aromatic, about 1 minute.
4. When pasta is cooked, drain it, and stir it into
the vegetable mixture, then fold in tomatoes and corn;
heat through, gently stirring constantly. Fold in
cheese until thoroughly distributed. |
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