Pasta Primavera with Buttermilk Sauce

Foodstuff 1 Minute

Pasta Primavera with Buttermilk Sauce

The only reason I am posting this otherwise uneventful (but still delicious) pasta, is that the sauce includes … buttermilk. Buttermilk gives it a sour note that it would otherwise get if you included a splash of white wine. So, yes, eureka! You can substitute or supplement heavy cream for buttermilk.

Ingredients:

chopped snap peas

chooped red and yellow bell pepper

green peas

chopped onions

grated garlic

broccoli (finely chopped)

fennel (finely chopped)

ham (don’t judge me) – grated in a blender  – then browned in a pan – just for taste

3/4 of a cup of buttermilk

1/4 heavy cream

2/3 cup grated parmesan (added to the sauce itself) and more for sprinking on top

parsley as a topping

linguine

Preparation:

While the linguine is boiling per the instructions on the box/bag, heat oil in a pan and add the chopped onions. Saute them until they are translucent (or slightly browning). Add the remaining vegetables and the garlic, and saute for 5-6 minutes. They shouldn’t be mushy. Add the cream and buttermilk and grated parmesan. Bring to a boil for a two to three minutes. Take off the heat. Take a cup of ham (cubed) and put in a food processor. Grind it so that it resembles coarse bread crumbs (like panko). Then heat some oil in another pan, and saute it until its edges brown just a little. After your boiled pasta is ready – mix it with the ham, then top with the sauce, add extra cheese if it needs it. Chopped fresh parsley on top makes it taste quite fresh too.

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