Pasta Recipes: Recipe for Spring Bavette (Bavette Primaverili) from "The Silver Spoon: Pasta"

Recipe from inmamaskitchen.com

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Spring Bavette (Bavette Primaverili)

"Bavette originated in the city of Genoa in northwest Italy. The name means 'little threads' in Italian. Bavette is very similar to linguine, a Ligurian cousin and is traditionally served with sauces without meat such as pesto." Silver Spoon: Pasta

4 tablespoons butter
2 tablespoons olive oil
2 scallions, chopped
3 1/2 cups shelled peas
14 ounces aspargus, trimmed and cut into short lenghts
2/3 cup hot water
12 ounces bavette
2/3 cup grated parmesan cheese
Salt and pepper

Method

Melt half the butter with the oil in a shallow pan. Add the scallions and cook for 3 - 5 minutes until soft and translucent. Addd the peas and asparagus, season with salt and pepper, stir in the hot water, and simmer for 25 minutes.

Meanwhile, cook the bavette in plenty of salted boiling water until al dente. Drain, tip into the pan with the vagetables and mix. Stir in the remaining butter and the Parmesan and serve immediately.

Serves: 4

Reprinted with permission from ©Phaidon Press, The Silver Spoon: Pasta, published by Phaidon Press

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