Ingredients

The following ingredients have 4 Servings
  • 250 g spaghetti no 4, vermicelli pasta or angel hair
  • 1 small broccoli, cut into florets
  • 1/2 cup snow peas, trimmed
  • 2 carrots, sliced
  • dozen cherry tomatoes, sliced in half
  • 1/2 cup chicken stock
  • 1/4 cup white wine
  • 1/3 cup cream
  • 1/4 cup Parmigiano-Reggiano, grated
  • 1/4 cup Pecorino-Romano, grated
  • 6 cloves garlic, minced
  • 1 large onion, sliced
  • freshly ground black pepper
  • salt
  • 4 tbsp butter

Instruction

  • Cook your pasta according to packet instructions, drain then set aside.
  • Boil the broccoli and carrots for 1 1/2 minutes, add the snow peas and boil for 30 more seconds
  • Drain the vegetables and drop them into a bowl of ice water, once the vegetable are cool, drain it again then set them aside.
  • In large skillet heat butter then sauté garlic and onions.
  • Pour in the chicken stock and white wine then bring it to a boil.
  • Add the cream, pasta and vegetables. Stir to combine then simmer for a minute or until vegetables are hot.
  • Add the Parmigiano-Reggiano and Pecorino-Romano, stir again to stir to combine.
  • Season with salt and freshly ground black pepper then garnish with cherry tomatoes before serving.