Tagliatelle Alla Primavera

Recipe for a primavera sauce.

2 cloves of garlic minced
1/4 c. butter, unsalted
1/4 c. extra virgin olive oil
1 c. fresh broccoli florets, blanched
1 sm. Orange pepper, cut into strips
1 sm. red bell pepper, cut into strips
1/2 c. of multi colors fresh grape and/or
cherry tomatoes
1/4 c. of pasta water or as needed to make
a bit of a sauce
Small bunch of fresh basil leaves, julienned
Salt and fresh ground pepper to taste
1 lb. of fresh tagliatelle, cooked and
Grated Parmesan cheese

In a large skillet, sauté garlic, butter, olive oil
and peppers until crisp, add blanched broccoli,
salt, pepper and pasta water; cook for a few
minutes, taste and adjust seasonings. Turn off
burner, add the fresh basil leaves and toss in
fresh pasta. Makes 4 servings.
Mushroom and Goat Cheese Ravioli
With Wild Mushroom Sauce

Recipe for wild mushroom sauce:

4 Cups of wild mushroom mixture
2 shallots sliced
1 ts. of kosher salt
3 sprigs of fresh thyme
1/2 cup of extra virgin olive oil
1/2 cup of marsala wine
1/4 cup of butter
Salt and pepper to taste

Preheat oven to 375, coarsely chop mushroom
toss in shallots, kosher salt, thyme and 1/4 cup of olive oil. Mix in a mixing bowl and spread
on baking sheet, roast in oven for about 25
minutes, until mushrooms are wilted and look
a bit crisp. Remove from oven, heat sauté pan
on medium heat, melt butter and add the rest
of the olive oil, add mushroom mixture, cook
down for about 5 minutes,add marsala wine
to deglaze and continue cooking for about 8
more minutes, until you don’t taste the wine
in the sauce, add salt and pepper to taste, remove the thyme stem.  To use with pasta,
add 1/4 cup of pasta water to the sauce, add
cooked pasta (make sure you under cook the
pasta because it will finish cooking in the
sauté pan with mushrooms), toss pasta in
sauce until well coated, serve and enjoy!