” Mafaldine Primavera “

Parmigiano-Reggiano cheese, the true "par...

Parmigiano-Reggiano cheese, the true “parmesan” (Photo credit: Wikipedia)

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Whenever I come across fresh mini veggies I tend to buy them and use them in a simple pasta dish such as this one.
No need for heavy sauce or other distraction from the freshness of the vegetables and the goodness of the pasta.
Pasta, vegetables, butter and / or olive oil, garlic, cheese and herbs all come together to be enjoyed in this simple yet most delicious dish.
Replace vegetables with any fresh vegetables you find at the market or whichever ones you might prefer.

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Mafaldine Primavera:

Ingredients:

Mafaldine,                             cooked al dente, strained, some of the cooking water reserved
Rainbow carrots,                 simmered until done but still crispy
Pearl onions,                         simmered until done but still crispy
Cherry tomatoes,
Butter,                                    can be substituted with 50 or 100% olive oil
Parmigiano reggiano,          grated
Fresh herbs,                          parsley / cilantro / basil / oregano, all or your preference only
Garlic,                                     paste
Salt, pepper,                          to taste

Method:

Cook Mafaldine in boiling water until al dente, strain, reserve some of the water.
Saute garlic, carrots and pearl onions and garlic in butter or olive oil until garlic becomes fragrant but without changing color.
Add pasta, tomatoes, more butter or olive oil, most of your cheese, half of the herbs, some of the pasta water and salt and pepper.
Toss carefully so not to break up the vegetables or Mafaldine.
If consistency is to watery, add more cheese and toss again. If consistency is to heavy, add more of the pasta water.
Plate and sprinkle with more herbs and cheese.

Bon Appetit !   Life is Good !

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4 comments

  1. Hi Patrick,
    I have known have cooked this pasta for many years in many countries and have seen them as Mafalde , Mafalda and Mafaldine.
    (Look closely at the package in the picture, this one say’s Mafalde).
    In Italy, many times the name of a pasta changes with the region.
    Even here in Miami in my favorite Italian store, different brand’s sometimes use different names. 🙂

    Like

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