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A Rich and Creamy Pasta Primavera

June 27, 1985

Pasta Primavera With Blue Cheese is a garden-fresh blend of vegetables and fettuccine in a deliciously rich sauce made with whipping cream, blue cheese and cream cheese. Adorned with walnuts and a sprinkling of Parmesan Cheese, it's as creamy and good as it sounds.

PASTA PRIMAVERA WITH

BLUE CHEESE

2 cups broccoli florets

2 cups sliced celery

1/2 red pepper, sliced

8 ounces fettuccine, uncooked

2 cups sliced mushrooms

1 clove garlic, pressed

2 tablespoons butter or margarine

1 1/4 cups whipping cream

4 ounces blue cheese

3 ounces cream cheese

1 teaspoon salt

Dash nutmeg

1/2 cup toasted walnuts

Grated Parmesan cheese

Pepper

Place broccoli, celery and red pepper in saucepan with enough boiling water to cover. Allow vegetables to stand 5 minutes to blanch. Drain well.

Cook fettuccine according to package directions and drain well. Saute mushrooms and garlic in butter. Remove from pan and set aside.

Add cream, blue cheese, cream cheese, salt and nutmeg to pan. Simmer, stirring constantly until slightly thickened, about 5 minutes. Toss vegetables, pasta, nuts and cream sauce. Season to taste with Parmesan and pepper. Makes 4 servings.

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