Goat Cheese Cavatappi Primavera

Ingredients

• 4 oz Grape Tomatoes
• 5 oz Asparagus
• 1 Zucchini
• 5 oz Canned Artichokes
• ¾ oz Seasoned Croutons
• 7 oz Cavatappi Pasta
• 12 fl. oz. Canned Evaporated
• Whole Milk
• 1 ½ oz Grated Parmesan Cheese
• ⅝ oz Butter
• 2 oz Goat Cheese Crumbles
• Olive Oil
• Salt Pepper
• Halve grape tomatoes. Trim woody ends off aspara-

Instructions

1. 1

   Cook Within: If sauce seems too plentiful or thin in pan, don’t worry! Starches from pasta, plus added cheese and breadcrumbs, will help enrich it. It will continue to thicken as Pasta primavera is made with a combination of fresh vegetables and a light, creamy Parmesan sauce. It was invented in 1975 by legendary New York maître d and restaurateur Sirio Maccioni of Le Cirque.

2. 2

   Prepare the Ingredients: Halve grape tomatoes. Trim woody ends off aspara- gus and cut into 1” lengths on an angle. Trim zucchini ends, halve lengthwise, and cut into ½” half-moons. Drain artichokes. Keep croutons in shipping bag and break into coarse breadcrumbs.

3. 3

   Make the Sauce: milk to hot pan and bring to a simmer. Cook 4-5 minutes, stirring often, or until slightly thickened.

4. 4

   Stir in Parmesan cheese and breadcrumbs (reserve: a pinch for garnish). Cook 2-3 more minutes, or until sauce is thick enough to coat back of a spoon. Remove pan from burner and swirl in butter. Season with ¼ tsp. salt and a pinch of pepper. Both bread- crumbs and Parmesan will help thicken sauce.

5. 5

   Sear the Vegetables: heat. Add asparagus and zucchini pieces to hot pan and cook, stirring occasionally, 4-5 minutes, or until slightly charred and just tender. Add grape tomatoes and artichokes and cook 2 more minutes. Transfer to a plate or bowl and wipe pan clean.

6. 6

   Add cooked cavatappi and vegetables to pan with: sauce. Toss to coat, taste, and season with ½ tsp. salt and ¼ tsp. pepper. Sauce will continue to thicken

7. 7

   Add cavatappi to boiling water and cook 11-12: minutes, or until al dente. Drain in colander, return to pot, and toss with 2 tsp. olive oil. Set aside.

8. 8

   Plate the Dish: Place a serving of pasta in a dish and top with reserved breadcrumbs. Garnish with goat cheese crumbles. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. A pinch garnishes the dish and remaining help thicken pasta sauce. the recipe before you start–we promise it will be time • Bring a medium pot of water • Place a colander in the sink