Kitchen Guy

Video: Pasta Primavera

Posted by Chef Jim on June 23, 2009  |  Comments Off

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Pasta Primavera

2 Tbsp. butter

2 Tbsp. flour

1 pint half and half

1/2 pint cream

1 large garlic clove, minced

1/8 freshly grated nutmeg

Salt and white pepper to taste

1/4 cup fresh basil, chopped

1/2 pound linguine

1 small leek, washed and finely sliced

2 medium carrots, julienned

1 medium red bell pepper, julienned

1/4 lb. sugar snap peas, chopped

2 ripe tomatoes, diced

1/2 lb. mushrooms, sliced

1 cup broccoli florets

2 ounces prosciutto, julienned

1 cup grated Parmesan cheese

Make a roux with the butter and flour. Add half and half and cream, along with garlic, nutmeg and salt and white pepper to taste. Cook until nicely thickened, simmering for about 20 to 30 minutes, stirring occasionally with a wire whisk. Add julienned basil.

Cook pasta in lots of boiling, salted water until al dente. Top with julienned vegetables and then with sauce. Add julienned prosciutto as additional garnish.