Malfadine Primavera
Malfadine Primavera. The perfect blend of spring & summer vegetables layered in every delicious bite of this colorful & flavorful pasta. The asparagus, the zucchini, the red bell pepper, the carrots. All coated in a creamy decadent sauce and topped with fresh basil. The most amazing pasta dish for the warm, better weather. Cheers to summery eats and a fun cocktail...or two ;)) !!
So I figured I would continue on with my little countdown to the weekend and for me that means the beach. So daily update…it is FINALLY Thursday and I am so so excited. As many of you may know by now, Thursday’s are Friday’s at my company or as we call them “fo-Friday.” So, I am super excited because that means happy hour at the beach tonight!
The weather for this weekend is supposed to be amazing. Sunny skies, warm temperatures…I am totally thinking beach days, fun summery dinners, and of course ice cold cocktails. That is pretty much the agenda for this weekend. Oh AND I am going out for an exciting dinner to a Spanish Tapas restaurant, so stay tuned for some BTS of dinner on Instagram ;)) !!
Anyway, with the warm weather we wanted to do a fun, color, spingy/summery dish. Enter, Malfadine Primavera. This cut of pasta is super fun and can we talk about ALL those delicious veggies packed into this dish?! I am not going to lie, when it comes to pasta primaveras, I will clean the whole pot of the veggies. You guys know me and my veggie addiction. And in that decadent cream sauce. You guys, this is seriously one of my favorite pasta dishes.
Happy weekend guys…or almost weekend!! Can’t wait to share the rest of our summery weekend eats and cocktails with you guys!
Ingredients:
½ small yellow onion; chopped
1 large carrot; chopped
1 celery stalk; chopped
4 tablespoons butter
10 ounces asparagus; cut into 1 inch lengths
1 red bell pepper; diced
1 medium zucchini; diced
1 ½ cups heavy cream
5 sprigs flat leaf parsley
salt and freshly ground pepper to taste
½ cup freshly grated Parmigiano Reggiano
1 pound of malfadine
Directions:
Melt the butter in a large skillet over medium-high heat. Sauté the onion, carrot, and celery for approximately 5 minutes. Add the chopped asparagus and cook for an additional 3 minutes. Add the zucchini and the bell pepper then continue cooking until vegetables are tender. Season generously with salt and pepper. Add the cream and parsley and cook until thickened.
Cook the pasta. Drain, saving 1 cup of pasta water (you may or may not need this).
Add the cooked pasta to the skillet with the vegetables. Add the grated Parmigiano Reggiano. Toss to combine and serve.
