Created by: Joanna Strohn
Project

Pasta Primavera

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!

You Can Make This

Joanna Strohn made Pasta Primavera with:

Classic Italian Pasta Sauces: Seafood & Vegetable

Online Class

Classic Italian Pasta Sauces: Seafood & Vegetable

with Giuliano Hazan

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!

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