Thursday, August 21, 2014

Green Beans, Patty Pan Squash and Rotini Pasta

Green beans and patty pan squash might seem like an unlikely combination but they are great when combined with pasta.

Here is the recipe...


1/4 pound green beans, cut into one inch pieces
1/4 pound patty pan squash, bite sized if you can get them, or cut larger into bite sized
1/2 pound rotini pasta, cooked
2 cups half and half
1 tablespoon unsalted butter
1 teaspoon minced garlic
1/2 cup fresh shredded Parmesan cheese
1/2 cup fresh shredded Romano cheese
4 large egg yolks
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper


In a medium heat safe bowl, whisk egg yolks until lightened in color.

Whisk together butter, garlic and half & half, bring to a simmer, in a medium saucepan using medium heat
Add parmesan and Romano cheese and whisk to combine. Remove from heat. Very slowly pour 1 cup of cheese mixture into the egg yolks, continuing to whisk. Pour slowly and whisk to prevent the eggs from scrambling. Pour egg mixture back into the saucepan and ableswhisk until thoroughly mixed. Add salt and pepper to taste. Add vegetables and warm pasta. Stir until coated. Sauce will thicken as it cools.


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