This fresh spring pasta recipe, from Buona Pappa, uses delicate nests of tagliolini pasta with sweet spring onions and ripe heirloom tomatoes for a light, quick and easy pasta dish that even kids will love! The key to this dish is to slowly sauté the onions in extra virgin olive oil and a couple bay leaves in a covered pan to bring out their sweetness. They should still have a bit of crunch to them when done. You can easily substitute cherry tomatoes for heirloom if that's what you have available.
Tagliolini is a thin, ribbon pasta that has been formed into sweet little bird nests that are fun to work with and cook very quickly. As a result, you can easily get this dish on the table in under 20 minutes. Allow two nests per person for a dinner portion and slightly less for lunch. The pasta doesn't stay in the nest shape once cooked but you can twirl it back into little nests as you plate it. See? Fun!
Spring Onions Make a Super Healthy dish
Not only does this pasta dish taste great, it's also really healthy! Spring onions are low in sodium and very low in saturated fat and cholesterol. They are also a good source of thiamin, riboflavin, magnesium, phosphorus and copper, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, folate, calcium, iron, potassium and manganese. Who knew, right?
Read more http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2509/2#ixzz31cFEwtjn
Add More Nutrition and a Fresh Pop of Color!
Add some bright spring peas for a pop of fresh spring color and an extra burst of nutrition! To make it a complete meal-in-a-bowl, add some cooked chicken, shrimp or salmon. Light, refreshing and beautiful to look at as well...you can't go wrong with this one.
Tagliolini Nests with Spring Onions
A fresh, light and delicious spring pasta recipe that is perfect for a light lunch, quick dinner or starter.
- 10 spring onions
- 2 whole bay leaves
- 2 small heirloom tomatoes or 12 cherry tomatoes
- 1 lb. tagliolini pasta nests
- 5 Tbsp. extra virgin olive oil
- sea salt and pepper
- 4 Tbsp Parmesan cheese
- fresh spring peas (optional)
- Put a large pot of water on to heat.
- While the water is heating...wash and cut the onions into thick 1/4-1/2 inch slices.
- Heat 2-3 tablespoons of extra virgin olive oil in a pan over medium/low and add the onions. Season lightly and add the bay leaves. Cover and gently cook over low heat for about 10 minutes until softened but still with a bit of crunch.
- While the onions are cooking, wash and dice the tomatoes, removing the seeds and extra liquid. (no need to remove the seeds if you are using cherry tomatoes).
- Add the tomatoes to the onions, stir and cook an additional minute without the lid. You want them to retain their texture.
- Remove the bay leaves.
- When the water is at a rolling boil, add a heaping tablespoon of salt and drop in the nests carefully. Cook for 3 minutes, reserve a cup of the pasta water and drain.
- If using fresh peas, add them with the pasta.
- If using frozen peas, add them in the last 30 seconds. Drain with the pasta.
- Add the pasta to the onion mixture and toss together for 30 seconds or so. Add a splash of the pasta water if needed to create a velvety sauce. Add grated Parmesan cheeses and serve immediately.
Substitute cherry or Roman tomatoes for the heirlooms. Add asparagus, carrots, peas or other fresh, spring veggies for a pop of color and flavor.
To see the original blog, please visit http://buonapappa.net.
Peas photo credit: laurenhcraig via photopin cc
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