Garden-Style Straw and Hay Pasta with Bagna Cauda Sauce

Name: Garden-Style Straw and Hay Pasta with Bagna Cauda Sauce
Prep time: 9 h
Cook time: 9 h
Total time: 9 h
Yield: 6
Cuisine: Global
Ingredients: 113 grams tins or one 4-ounce jar good-quality flat anchovy fillets, drained; 4 Tbsps 1/2 stick butter; 227 grams egg pasta, such as tagliatelle; 59 milliliters EVOO; 59 milliliters fresh flat-leaf parsley leaves, finely chopped; 24 cloves bulbs hardneck garlic (about , cloves separated and skin left on; 1 pint heavy cream or half-and-half; 227 grams spinach pasta, such as tagliatelle; 6 servings Freshly ground pepper; 1 handful A couple each of assorted farm-fresh vegetables: asparagus, baby golden beets, baby carrots, baby zucchini, cauliflower or purple cauliflower, haricots verts, pattypan squash and/or sugar snap peas (1 1/2 to 2 pounds total); 6 servings Sea salt

Garden-Style Straw and Hay Pasta with Bagna Cauda Sauce might be a good recipe to expand your main course repertoire. This recipe serves 6. One portion of this dish contains roughly 17g of protein, 49g of fat, and a total of 748 calories. If you have purple cauliflower, butter, flat-leaf parsley leaves, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 9 hours.

Instructions

Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes.

Ingredients you will need

Garlic

Water

Equipment you will use

Pot

Let cool, then drain, peel and mash into a paste. Season with sea salt.

Ingredients you will need

Sea Salt

Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water.

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Water

Salt

Equipment you will use

Bowl

Pot

Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer.

Ingredients you will need

Vegetable