1 Review

A production worth the effort, this technique helps me approximate one of my favorite restaurant dishes: an easy (although time-consuming) delicate sauce that sets off the dish exquisitely. It's a 3-pot dish... First you create an ultra concentrated vegetable stock and save 5 quarts in a pot... Then you saute the vegetables in a Dutch oven, and save them in another pot. Finally, you cook the noodles and add back the vegetables and ultra stock, herbs, and Parmesan cheese. You end up with very little sauce, per se, but the noodles have already soaked up the wine and oil. We liked the herbs named in the recipe - mint goes especially well with peas - but this recipe lends itself to different herb combinations, perhaps with thyme or tarragon replacing the mint. Made for Summer Photo Tag game.

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KateL June 10, 2012
Spring Vegetable Pasta-America's Test Kitchen