More Recipes from the Ward Kitchen

Well I've gotten to the point where I didn't know what to cook anymore. So Adam and I decided to play a little game. Adam tells me a dish that he has had at home in restaurants...or here at a restaurant and I try to re-create it. Our first attempt was a Pasta Primavera from Tony's in downtown St. Louis. It's in Adam's building in STL so he would go occasionally for lunch. I looked up a few recipes to figure out what Pasta Primavera was. I'm pretty simple when it comes to my italian food. I like Spaghetti with meat sauce etc. so I don't change it up much out and about. I finally found 2 recipes that gave me the gist of the dish and then made up my own recipe. Here it is to try at home! Also remember in my recipes i'm cooking for 2 people so you might want to adjust it according to your crowd.

Pasta Primavera - Roasted Red Pepper Style

2-3 carrots finely diced

1 head of broccoli finely diced

1 red pepper finely diced

1 clove garlic

2 Tbsp olive oil

1/2 box pasta

1/4 C cream

1/2 C roasted red pepper pesto

1 tsp salt

1/4 tsp red pepper flakes

1/2 C parmesan powder...it's easier to incorporate  the grated parmesan powder

1. Dice all vegetables and saute in frying pan with olive oil,  garlic clove, and salt about 10-12 min, on medium heat.
2. Start boiling pasta when vegetables are 3/4 the way cooked. After pasta has been boiling about 5 min take a ladle full of the pasta water and incorporate into frying pan of vegetables.
3. Mix in cream, Parmesan cheese, red pepper pesto, and red pepper flakes to vegetables and stir until it is all incorporated.
4. Once pasta is finished cooking mix pasta into frying pan with the vegetables and sauce.

This is my basic recipe but feel free to navigate from it. I always love to make changes and put my personal touch on recipes. I think the original recipe called for more cream but I don't like too much cream. Adam was  a huge fan of this and asked me to keep it in my recipe collection. 

HAPPY COOKING!!