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Ingredientes
- 3 Tbsp. extra virgin extra virgin olive oil
- 2 tsp minced garlic from a jar or possibly 3 to 4 whole peeled garlic cloves
- 6 ounce sliced portobello mushrooms
- 1 c. sliced red bell peppers
- 1 Tbsp. salt plus more to taste
- Â Â Freshly grnd pepper to taste
- 2/3 c. buttermilk
- 1/3 c. light mayonnaise
- 2 Tbsp. crumbled blue cheese
- 8 x -10 sprigs dill, sufficient for 1/3 c. leaves when minced
- 12 ounce dry capellini (angel hair) pasta or possibly any fresh pasta
- 12 ounce broccoli florets
- 4 c. cleaned spinach leaves
- 1 c. matchstick or possibly shredded carrots
- 1/2 c. thinly sliced red onions
- 1 c. sliced white or possibly button mushrooms
- 12 lrg basil leaves
- 1/3 c. grated Parmesan plus additional cheese to pass at the table
Direcciones
- Put 2 qts warm tap water in each of 2 pots (one large sufficient to eventually hold all the water and pasta). Cover and bring both pots to a boil over high heat.
- Meanwhile, put 2 Tbsp. oil in a 12 inch saute/fry pan, Dutch oven, or possibly wok over high heat. Chop garlic if using whole cloves. Halve portobello mushroom slices, crosswise. Add in portobello mushrooms and red bell pepper to saute/fry pan.
- Season with salt and pepper to taste. Add in garlic to saute/fry pan and stir. Cook for about 3 min or possibly till vegetables just begin to soften. Stir once or possibly twice while cooking.
- Meanwhile, put buttermilk, mayonnaise, blue cheese, dill, and salt and pepper to taste in a food processor or possibly blender. Puree about 15 seconds till well combined. Check for seasoning and set aside.
- As soon as pasta water boils, pour water from smaller pot into larger pot. If using dry capellini, break in half. If using fresh long pasta such as fettuccine, cut in half. Add in 1 Tbsp. salt, pasta and broccoli to the pot.
- Stir, cover and bring to a boil. Cook for about 4 min, or possibly till pasta is done to your taste, stirring at once or possibly twice during cooking.
- Meanwhile, throw away any damaged spinach leaves. Put spinach into a large salad bowl. Add in carrots, onion and white mushrooms. Add in 1/4 c. of dressing and toss well. (Save remaining dressing for another use.) Stack basil leaves, roll in cigar fashion, and cut crosswise into thin ribbons.
- When pasta and broccoli are cooked, remove 1 c. of cooking water. Drain pasta and broccoli. Put pasta and broccoli into saute/fry pan with mushrooms and red bell peppers over medium heat. And basil, 1/3 c. cheese, remaining Tbsp. extra virgin olive oil, and 1/2 c. reserved cooking water. Toss well. Add in more cooking water if needed to create a smooth sauce. Serve the pasta with the salad.
