Thursday, February 11, 2010

Farfalle Alfredo with Grilled Vegetables - Presto Pasta Nights #150

Farfalle Alfredo with Grilled Vegetables


The Presto Pasta Nights Round-Up #150 is less than twenty-four hours away, still plenty of time for you to cook up something fabulous to share. Thanks to those who have already sent me your dishes.

My contribution is an easy, dairy-rich recipe based on the classic Fettucine Alfredo. For those who want to cut back on the calories, you can omit the butter and substitute light cream or half and half for the heavy cream.
Farfalle Alfredo with Grilled Vegetables - My own recipe
Serves 4
Ingredients
1 pound farfalle (bow tie) pasta or other pasta of your choice
1 tablespoon olive oil
1 cup fresh peas
1 cup fresh asparagus tips
2 cups fresh mushrooms, sliced
1/2 teaspoon salt
1 additional tablespoon olive oil
1 large garlic clove, minced
1 large shallot, thinly sliced
2 tablespoons butter
2 cup heavy cream
1 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
Handful fresh basil leaves, shredded


Method

Bring a large pot of water to a boil. Cook pasta according to package directions.

As pasta cooks, brush 1 tablespoon of olive oil to coat a large cast iron or other skillet that does not have a non-stick coating. Heat skillet briefly over medium heat. Add peas and asparagus tips, tossing occasionally until they are browned and barely fork tender (about 5-6 minutes). (The peas will turn white before they shrivel to a toasted green color.) Remove vegetables from skillet and reserve them in a warm place. Add mushrooms, again tossing occasionally to brown. (They will shrink and release moisture before they start browning.)

While mushrooms are cooking (total time about 7 minutes), prepare Alfredo sauce. In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat until thin (10 seconds). Add garlic and shallot, and sauté until they are golden and translucent (5 minutes). Add butter and allow it to melt before adding heavy cream and grated Parmesan. Stir to combine. Reduce heat to low. Let sauce come to a very slow simmer to thicken. Stir again, then keep warm on the lowest possible heat setting.

Drain pasta and combine it with Alfredo sauce in a large serving bowl. Toss gently to coat pasta. Salt the grilled vegetables, then mix them into pasta. Top with ground black pepper and shredded basil. Serve immediately. --

Bow Tie Pasta


Been There, Done That ~

Muenster Macaroni and Cheese with Gherkins, Mustard and Caraway Rye Crumbs
Hungarian Mushroom Tarhonya Soup
Swedish Stuffed Potato Dumplings

Other People's Eats ~
Ricotta Gnocchi with Lemon and Thyme Butter
Ravioli alle Noci e Spinaci
Kalamata Olive and Almond Pesto



21 comments:

Superchef said...

Fabulous combination of veggies here. I made a fusilli with sage brown butter and roasted asparagus and brussel sprouts for dinner yest. Love such grilled veggies with my pasta :)

Simona said...

That's your gnocchi board, right? Did you make the farfalle? Your recipe speaks to me of spring, which is nice, because it is definitely winter here.

Toni said...

Normally I'd cut back on the fats, but winter time just begs for more fat, don't you think?

And any pasta dish that incorporates a fair share of veggies ranks 5 stars with me!

Fearless Kitchen said...

This looks great! I love the quantity of vegetables - it really makes for a delicious dish.

Rosa's Yummy Yums said...

What a refined pasta dish! Lovely!

Cheers,

Rosa

Rachana Kothari said...

Thats an awesome combination with all the delicious veggies... A perfect meal for me:)

Koek! said...

Oh yum. I adore vegetables, especially when they're beautifully prepared like this. The styling of this shot is beautifully simple...

Stephanie said...

Hi Susan, This looks lovely, and I am will make this soon. Thanks so much. Peace, Stephanie

Ruth Daniels said...

What a glorious harbinger of Spring! Thanks so much for bringing some sunshine into a very dreary Halifax Winter Day.

And thanks so much for hosting this week's Presto pasta Night.

Bellini Valli said...

Your farfalle are beauties Susan.

Ricki said...

When I first read your intro to the recipe, I saw "My contribution is an easy, dairy-FREE recipe. . . "!! Shows you how much I'd love to sample that dish. Beautiful, Susan!

Hope you and your honey have a great V-Day. :)

Astra Libris said...

Ohhh, I have such a soft spot for farfalle... :-) Yours are exceptionally beautiful!! I love the uplifting combination of asparagus, peas, and mushrooms...

sra said...

I made something last nite but couldn't possibly have belted out a post then, must give it in to the next week's round. Like the photo of the bow ties on the block of wood - I guess you were showing off the ridges on both.

Joanne said...

These pictures are absolutely gorgeous and the pasta dish looks delicious! I love a good alfredo sauce. It never fails to put a smile on my face.

Beautiful post and beautiful round-up!

ejm said...

I know I've already said it, but I love the look of those farfalle! And your sauce sounds wonderful! I can't wait for asparagus season....

-Elizabeth

Supriya Nair said...

Perfect delight...love the presentation and the click!

tasteofbeirut said...

Great recipe Susan and I love all these veggies! Maybe with a tiny bit less cream?

noobcook said...

These little bow tie pasta are so pretty! love your cute pasta one-dish meal :)

glamah16 said...

Did you make the pasta yourself? Nice!!!! Love these type of meals.

Lori Lynn said...

Your pasta photo is fabulous. The dish sounds great.
LL

simply.food said...

Beautiful dishes and awesome clicks and roundup.