Penne with winter vegetables and aged cheeses

Name: Penne with winter vegetables and aged cheeses
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 SERVINGS
Cuisine: Olasz konyha
Ingredients: 1 package, approx. 500 g penne, rigatoni, or garganelli pasta; Salt; Pepper; 5 dkg Parmesan; 15 dkg butter; 1 small head of broccoli; 2 stalks of leek; 2 dl cream; 2 dl broth; Pea shoots, or fresh parsley leaves; Zucchini; Mushroom; Brussels sprouts; Carrot; Peas; Bacon; Chicken breast

4 SERVINGS

Buy all ingredients right below the recipe

INGREDIENTS

1 package, approx. 500 g penne, rigatoni, or garganelli pasta
Salt
Pepper
5 dkg Parmesan
15 dkg butter
1 small head of broccoli
2 stalks of leek
2 dl cream
2 dl broth
Pea shoots, or fresh parsley leaves

IF YOU'D PREPARE IT DIFFERENTLY

Zucchini
Mushroom
Brussels sprouts
Carrot
Peas
Bacon
Chicken breast

PREPARATION

1
Blanch the broccoli florets in boiling salted water for about 3-4 minutes, then transfer them to ice water to keep them vibrant green and fresh.
2
Cook the pasta in salted water.
3
While the pasta is cooking, sauté the leek rings in butter, then pour in the broth and quickly boil off two-thirds of the liquid. This will be our sauce.
4
Once two-thirds of the liquid has boiled off, add the cream, season with salt and pepper, and continue to simmer until you get a thin sauce. Then, using a strainer, transfer the al dente pasta into it and mix thoroughly. Add the broccoli, sprinkle with Parmesan, and serve.

Tip

You can use any vegetables, such as zucchini, mushrooms, Brussels sprouts, peas, carrots, etc. If you're not eating it as a vegetarian dish, you can fry some bacon on top or grill some chicken breast with it.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!