Pasta Primavera
Serves: 2
Creamy, delicious, and elevated, this Pasta Primavera topped with Kaluga Hybrid caviar is guaranteed to impress and deserves a spot at the center of your dinner table.
Recipe by: Chef Madeline Goodman from The Caviar Co. Tiburon
INGREDIENTS
8 oz. fettuccine (preferably fresh)
6 oz. shucked English peas
6 oz. asparagus, woody ends removed and cut into 1-inch pieces
6 oz. snap peas, strings removed and cut in half on a bias
1 garlic clove, minced
1 shallot, minced
1 tbsp. butter + 4 tbsp. cold butter, cubed
1 tsp. neutral or olive oil
4 oz. dry white wine
4 oz. crème fraîche
1 tsp. tarragon, minced
1 tsp. basil, minced
¼ cup grated Parmesan
2 oz. Kaluga Hybrid caviar
INSTRUCTIONS
1. Bring a large pot of water to a boil and salt it heavily. Blanch the peas, asparagus, and snap peas for 60 seconds. Using a mesh strainer, immediately transfer the vegetables to an ice bath. Once cooled, strain the vegetables and set aside.
2. Bring a second large pot of water to a boil and salt heavily for the pasta. If using dried pasta, begin cooking it now. If using fresh pasta, wait until the end of step 3.
3. In a stainless steel saucepan (do not use non-stick) over medium heat, add 1 tbsp of butter, the oil, and the minced shallot. Cook until translucent and fragrant, then season with a pinch of salt. Add the minced garlic and cook for 1–2 minutes more. Pour in the wine and continue cooking until nearly fully reduced. If using fresh pasta, add it to the boiling water now. Be sure to reserve some pasta water for the final step.
4. Once the wine has reduced, lower the heat and add the cold cubed butter, swirling the pan to ensure the butter stays emulsified. Once the butter has completely melted, season with salt to taste. Add the blanched vegetables and toss to coat in the sauce. Then add the cooked pasta, crème fraîche, Parmesan, and herbs, and toss until combined. If needed, loosen the sauce with some of the reserved pasta water.
5. Finally, garnish with a dollop of Kaluga Hybrid caviar and enjoy!
THIS RECIPE FEATURES:
Kaluga Hybrid
The closest caviar to the illustrious Beluga, our Kaluga Hybrid has it all: firmer texture, more noticeable pop, and gorgeous earthy flavor. These robust eggs have a beautiful bronze or chocolate brown color and deep umami tasting notes, making them the perfect addition to hot dishes or delicious all on their own.