Recipe: Murray’s Pasta Primavera

This one’s a keeper. That’s what you’ll say when you taste this Murray’s adapted springtime favorite.

Murray’s Pasta Primavera with Parmigiano Reggiano

INGREDIENTS:

  • 1 lb penne
  • 2 t olive oil
  • ½ cup diced onion
  • 1 cup medium diced marinated artichoke
  • 1 cup roasted tomato
  • ¾ cup (6 ounces) chicken or vegetable stock
  • 1 cup frozen peas
  • ½ cup crème fraiche
  • ½ cup Parmigiano Reggiano, additional for topping
  • 3 cups loosely packed arugula
  • Salt & pepper, to taste

DIRECTIONS:

  1. Cook pasta per box instructions.
  2. While pasta is cooking, heat oil in a large sauté pan on high. Add onion until aromatic; about 2 minute.
  3. Add artichoke and tomato, cook for 3 minutes.
  4. Add stock to pan and reduce by half, about 4 minutes.
  5. Once reduced, add peas, cook for one minute and mix in crème fraiche and Murray’s Parmigiano Reggiano, cook for 2 minutes.
  6. Season with salt and pepper.
  7. Remove from heat; add arugula, stirring until wilted. Combine mixture with strained pasta, and serve with grated Murray’s Parmigiano Reggiano. Don’t be shy.
  8. Enjoy at room temperature or heated through.

Serves 4

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