Pasta Primavera

Project Description

Share a little about the ingredients and techniques used to create this dish/item. Followed class recipe for the most part Veggies from my Bountiful Basket (BountifulBasket.org) - carrot, celery, onion, asparagus, zucchini, flat-leaf parsley, mushrooms Doubled veggies, added mushrooms I sauted in butter and Trader Joes black truffle olive oil, added with the asparagus - yum! Splurged at Whole Foods on Straus butter and heavy cream and the wonderful cheese - all are worth the extra $$$$ (my cats love the cheese!) Added a dash of Penzeys 4/S salt at the table for a touch of heat Noodles are from my first attempt at making homemade pasta (also a Craftsy class) What are you most proud of? I learned some new techniques (peel celery and peppers? Who knew!) and was able to enjoy learning to make a wonderful new dish! What advice would you give someone starting this project? Cook along with the videos if you can. I have my iPad close by and will often watch the same segment multiple times to make sure I understand the new techniques I am learning. I would recommend taking ALL of Hazan's classes as they complement each other. Don't be afraid to experiment. I added mushrooms and they were wonderful. Use quality ingredients if you can. If I served this at a dinner party (do thee prep work in advance and have the pasta water boiling when you are ready to add the cream) I would heat the serving bowl and plates. Add in the grated cheese at the table and pass extra cheese. Any leftovers are wonderful! Enjoy!

Q&A with Joanna Strohn

No completed Q&As yet.