↞ recipe box start page
Category: Pasta
Prep Time: Cook Time: Total Time:
1/2 pound farfalle pasta
4 tbsp extra-virgin olive oil, divided
1 bunch radishes, trimmed and halved
2 tbsp butter, divided
1/4 tsp sugar
Salt to taste
Freshly ground black pepper to taste
1/4 pound shelled fresh peas
1/4 pound trimmed snap peas
1/2 cup minced shallots
1/2 pound fresh morel mushrooms, cleaned well
1/2 pound fresh chanterelle mushrooms, trimmed and rinsed well
1/2 cup creme fraiche or heavy cream
2 sprigs of fresh mint, leaves removed and roughly chopped
2 sprigs of fresh oregano, leaves removed and roughly chopped
2 sprigs of fresh thyme, leaves removed and roughly chopped
2 sprigs of fresh sage, leaves removed and roughly chopped
2 sprigs of fresh basil, leaves removed and roughly chopped
In a saucepan of boiling salted water, cook the pasta until it is al dente; drain, transfer to a bowl, and toss with 1 to 2 tbsp olive oil, or until just coated.
In a small saucepan, combine radishes with enough water to just cover. Add 1 tbsp butter, sugar, salt, and pepper, and bring to a boil; lower heat, and simmer 5 to 7 minutes, or until just tender. Drain; reserve 1/2 cup of the cooking liquid.
In a saucepan of boiling salted water, blanch the peas and snap peas until just tender; drain, and refresh in ice water. Drain again, and pat dry. In a large skillet, cook the shallots in remaining olive oil and remaining 1 tbsp butter, stirring, until softened. Add the morel and chanterelle mushrooms, salt and pepper to taste, and cook over moderately high heat, stirring occasionally, for 3 minutes. Add the reserved cooking liquid and creme fraiche, and simmer until slightly thickened. Add the radishes, peas, snap peas, and pasta. Add salt and pepper to taste, and simmer, stirring, until heated through. Stir in the herbs, and serve.
view more member recipes
FRESH SUMMER PASTA
view my recipes
print
save
Category: Pasta
Prep Time: Cook Time: Total Time:
1/2 pound farfalle pasta
4 tbsp extra-virgin olive oil, divided
1 bunch radishes, trimmed and halved
2 tbsp butter, divided
1/4 tsp sugar
Salt to taste
Freshly ground black pepper to taste
1/4 pound shelled fresh peas
1/4 pound trimmed snap peas
1/2 cup minced shallots
1/2 pound fresh morel mushrooms, cleaned well
1/2 pound fresh chanterelle mushrooms, trimmed and rinsed well
1/2 cup creme fraiche or heavy cream
2 sprigs of fresh mint, leaves removed and roughly chopped
2 sprigs of fresh oregano, leaves removed and roughly chopped
2 sprigs of fresh thyme, leaves removed and roughly chopped
2 sprigs of fresh sage, leaves removed and roughly chopped
2 sprigs of fresh basil, leaves removed and roughly chopped
In a saucepan of boiling salted water, cook the pasta until it is al dente; drain, transfer to a bowl, and toss with 1 to 2 tbsp olive oil, or until just coated.
In a small saucepan, combine radishes with enough water to just cover. Add 1 tbsp butter, sugar, salt, and pepper, and bring to a boil; lower heat, and simmer 5 to 7 minutes, or until just tender. Drain; reserve 1/2 cup of the cooking liquid.
In a saucepan of boiling salted water, blanch the peas and snap peas until just tender; drain, and refresh in ice water. Drain again, and pat dry. In a large skillet, cook the shallots in remaining olive oil and remaining 1 tbsp butter, stirring, until softened. Add the morel and chanterelle mushrooms, salt and pepper to taste, and cook over moderately high heat, stirring occasionally, for 3 minutes. Add the reserved cooking liquid and creme fraiche, and simmer until slightly thickened. Add the radishes, peas, snap peas, and pasta. Add salt and pepper to taste, and simmer, stirring, until heated through. Stir in the herbs, and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fresh Summer Salsa
by ICOOK2
4 med. tomatoes, chopped 1 med. mango, peeled and chopped 1 med. ripe avocado, peeled and cubed 3/4 C. fresh or frozen corn, thawed 1/2 C. minced fresh cilantro 1/2 C. canned black beans, ri
by ICOOK2
4 med. tomatoes, chopped 1 med. mango, peeled and chopped 1 med. ripe avocado, peeled and cubed 3/4 C. fresh or frozen corn, thawed 1/2 C. minced fresh cilantro 1/2 C. canned black beans, ri
Fresh Summer Corn Salad
by sgre52160
1 tbsp Lime juice 1/4 tsp each salt and hot pepper sauce 4 tsp extra virgin olive oil Salad: 1 1/2 cups fresh corn kernels 1 tsp extra virgin olive oil 1 1/2 cups cherry tomatoes, cut in half
by sgre52160
1 tbsp Lime juice 1/4 tsp each salt and hot pepper sauce 4 tsp extra virgin olive oil Salad: 1 1/2 cups fresh corn kernels 1 tsp extra virgin olive oil 1 1/2 cups cherry tomatoes, cut in half
Fresh Summer Fruit Tart
by ICOOK2
CRUST: 1 cup all-purpose flour 1/4 cup packed brown sugar 1/2 cup butter 1 Tbsp water In a medium mixing bowl stir together flour and brown sugar. Using a pastry blender, cut butter into the f
by ICOOK2
CRUST: 1 cup all-purpose flour 1/4 cup packed brown sugar 1/2 cup butter 1 Tbsp water In a medium mixing bowl stir together flour and brown sugar. Using a pastry blender, cut butter into the f
Fresh Corn And Summer Squash Tacos :)
by suemunzlinger
3 tablespoons olive oil 1/2 red onion, diced 2 cups summer squash (zucchini and yellow squash), sliced 3 ears fresh corn kernels 1 red chili, thinly sliced 1 jalapeno, thinly sliced 1 cup cherry
by suemunzlinger
3 tablespoons olive oil 1/2 red onion, diced 2 cups summer squash (zucchini and yellow squash), sliced 3 ears fresh corn kernels 1 red chili, thinly sliced 1 jalapeno, thinly sliced 1 cup cherry
Summer Fresh Grilled Vegetable Sandwich
by kathiecooks
1/4 cup mayonnaise 3 cloves garlic, minced 1 tablespoon lemon juice 1/8 cup olive oil 1 cup sliced red bell peppers 1 small zucchini, sliced 1 red onion, sliced 1 small yellow squash,
by kathiecooks
1/4 cup mayonnaise 3 cloves garlic, minced 1 tablespoon lemon juice 1/8 cup olive oil 1 cup sliced red bell peppers 1 small zucchini, sliced 1 red onion, sliced 1 small yellow squash,
view more member recipes
related CDKitchen recipes
Light Summer Pasta
Orzo With Summer Squash And Feta Cheese
Parmesan Turkey With Pasta Sauce
Italian Wedding Soup With Summer Squash And Pasta