Bachelor Recipes Vol. 1 #5

What’s in the Box:

Turnips

Green leaf lettuce

Green Beans

Sugar snap peas

Summer savory

Cucumbers

Apricots

Radicchio

Fennel

Basil

Gladiolus or sunflowers

Family shares also include:

More snap peas, basil, and beans

So here goes. This is a great way to use everything left in the fridge (within reason) It's super easy and scores major points for taste and presentation.

Pasta Primavera: a few things you should know

Water and Salt: Always add a big pinch of salt to the pasta water and do not skimp on the amount of water used to cook pasta. I use about a gallon for one pound and probably a big tablespoon of salt. Heat the water to a rolling boil, add the pasta and cook UNCOVERED. Use tongs to stir it occasionally and after about 7 minutes start checking it by pulling a strand out and cutting it. In cross section you will see a white core indicating that it is not quite done, as this core vanishes your pasta is ready. Al dente pasta will have just a hint of white in the center. For this dish, because you are going to cook the pasta a bit more later you will want a noticeable but barely so white core.

Sautee: Vegetables while the pasta cooks. Have them all prepped and ready to go before you drop the pasta in the water. If you are sharp and focused you can do this while the water heats. I have used just about every vegetable imaginable, but this weeks box has some of my favorites.

String the snap peas and leave them whole. Slice the fennel thin. Slice the Raddichio thin. Snap the stems from the beans and cut into bite size pieces.

You can use anything that sounds good... anything. I have used beets, rutabaga, turnip, you name it. The traditional Italian vegetables are always a hit.

Mince the Summer Savory and hold onto it till the end.

Sautee the vegetables in olive oil in a large cast pan while the pasta is cooking. When they are tender turn off the heat.

Scoop: And here is the secret... scoop a mug full of the starchy pasta water off before draining the pasta. Pour this into the pan of vegetables and simmer to create a light sauce.

Toss: Add the pasta to the pan of vegetables and toss as you would a salad using the tongs over medium heat for a few minutes. Add more pasta water if necessary.

Stir: In some butter or olive oil and a generous handful of grated sharp cheese; quality counts on the cheese.

Stir: In the minced Savory. Basil also works well.

Toss again and you are ready for the plate. When you serve this dish grab a healthy tongfull, hold it over the plate and lower it slowly as you turn the plate and the tongs in opposite directions. This will leave a pyramid of pasta Primavera. Serve with grated cheese.

One pot, one pan, and a cutting board and it is so good it is easy to get someone to wash them.