Well we now begin another week. I cannot believe that time is passing so quickly. In just days it will be May. It seems like it was just February. Hang on, Summer is just around the corner. My favorite time of year.
We are very lucky here in California to have good fresh vegetables pretty much all year. I grew up eating fresh vegetables all the time, and a lot of the Pasta dishes would have vegetables mixed it. I find that it is a good, healthy way to get a balanced meal. And to get picky eaters to eat more veggies. Not that I had any picky eaters. Thankfully, my kids ate everything.
Today's dish is another Pasta dish that I think you will like. Try it soon. You can serve this hot or at room temperature.
FARFALLE WITH SPRING VEGETABLES AND MOZZARELLA
1 pound of Farfalle
1 or 2 bunches of Broccolini
1 pkg sliced Mushrooms
1 Carrot cut into matchstick pieces
1 cup frozen or fresh peas
1 container of small Mozzarella balls packed in water
2 tablespoons of butter
Olive oil
Freshly grated Parmesan
Salt and pepper
Cut the Broccolini into 1 or 1/12 inch pieces. Put into a plate with a couple of tablespoons of water and microwave for 5 minutes. Set aside. Put a large pan full of water on to boil to cook the Farfalle. In a large skillet, put the butter and about 1/2 cup of olive oil. Chop 2 to 3 cloves of garlic and saute. Do not let it get brown or burned. Add the Mushrooms and Carrots. Saute for about 2 minutes. Add the Broccolini and the Peas. Salt and pepper all. When the Farfalle is al dente, drain and reserve 1/2 cup of the cooking water. Add the Farfalle to the veggies, add the pasta water. Cook over low heat until the water is all absorbed. Pour into a large serving bowl and add the Mozzarella. Toss gently. Serve with Parmesan Cheese. The hot Pasta will melt the Mozzarela a little. Yummy. If you want to serve it at room temperature, add the Mozzarella just before serving.
This dish is great hot or at room Temperature.
Thanks for stopping in today.
Ciao
Grayce
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