Pasta Primavera

Pasta Primavera Recipe
- 20oz pasta of your choice (cooked)
- 1 medium yellow squash julienne
- 1 medium zucchini julienne
- 1 medium carrot julienne
- 24 grape tomatoes cut in half
- ¼ cup dry white cooking wine
- ½ cup grated parmesan cheese
- 2 cloves of garlic
- Basil and marjoram to taste
- Salt and pepper to taste
- 2 patties of butter to taste
- Lemon oil to taste

 Procedure:  Warm olive oil in pan and roast garlic cloves slowly until golden brown, add tomatoes and blister skins.  Add zucchini, yellow squash and carrots, soften for 30-45 seconds and add white wine (reduce by ½ ).  Toss in pasta, butter and ½ fresh herbs with salt and pepper… coat pasta with all ingredients.  Plate and add remaining fresh herbs, parmesan cheese and finish with a drizzlesof lemon infused olive oil. Serves 4 people.

Roast Peaches Recipe
-  2 medium peaches peeled
- 1 vanilla bean
- 2 patties of butter
- ¼ cup of sweet white wine or moscato
- 90 grams yogurt
- 100 grams of egg whites
- 75grams granulated sugar
- 10 grams of all purpose flour

 Procedure:  First roast peaches with halved vanilla beans and moscato and butter in in 300 degree oven for 10 minutes.  Set aside.  Thoroughly combine yogurt, eggs whites, sugar and flour and pass through a fine mesh sieve.  Transfer the mixture to a one pint foam siphon and dispense the mixture into small plastic or paper cups.  Place in a microwave and cook on high power for 30-40 seconds.  Remove from microwave, allow to cool a moment and then remove from cups.  Place peach halves on plate and garnish with sponge cake, some of the peach liquid and ice cream of your choice.

GDA Cooking - June 30, 2010