Leftover Pasta Primavera
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 pound penne (preferably protein rich)
- 15 cherry tomatoes, halved
- 1 cup water cress
- 1/4 cup porchini mushrooms
- 10 stalks of asparagus cut into the thirds
- 3 gloves of garlic
- 1/2 cup shaved Parmesan
- Leftover Truffle Spring Pea Puree
- 1/4 cup pasta water
- /4 cup walnuts
- 1/4 cup pignolis (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
HOW TO MAKE THIS RECIPE
Heat a large skillet with olive oil, toss all of the vegetables with the oil, salt, pepper, in a large mixing bowl. Add all the vegetables into the hot. Saute until the vegetables are tender and the vegetables begin to brown, stirring after the first 5 minutes, about 10 minutes total.
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid.
Toss the pasta with the vegetable mixture in a large bowl to combine. Fold in remainder of truffle spring pea puree & incorporate basil pesto with enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.