Collezione Bucatini with Creamy Bagna Cauda & Crunchy Vegetables
Collezione Bucatini with Creamy Bagna Cauda & Crunchy Vegetables
25 minutes total / Calories 372
- Classic Blue Box
- Dairy/Cream
- Expert
- Extra Virgin Olive Oil
- Garlic
- Gatherings
- Seafood
- Spring Recipes
- Summer Recipes
- Under 30 Minutes
- Weekend
- Weeknight
Collezione Bucatini is no longer available in the US. Barilla® Al Bronzo Bucatini can be substituted for bucatini pasta.
Ingredients
Serves 8
| 1 | Box Barilla® Collezione Bucatini |
| 4 | Cloves of garlic, boiled in milk |
| 6 | Tablespoons extra virgin olive oil |
| 5 | Anchovy fillets |
| ½ | Cup heavy cream |
| To taste | sea salt and black pepper |
| 4 | Small zucchini, sliced on a bias |
| 4 | Asparagus stalks, sliced in ribbons |
| 1 | Cup celery heart, sliced on a bias |
| 1 | Tablespoon micro Italian parsley |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
In a small saucepan, simmer garlic with anchovies in olive oil, then process in a blender until smooth; strain the mixture through a sieve to remove any particles.
Step 2
In a skillet, bring cream to boil, turn off, let cool down and add the anchovy mixture to the cream, thicken up with little buerre manié*, if needed.
Step 3
Meanwhile, cook pasta according to directions.
Step 4
Add vegetables to the pasta during the last minute of cooking.
Step 5
Drain and toss everything with creamy bagna cauda.
Step 6
Garnish with parsley and serve. * Instructions for buerre manié 1 tablespoon butter 1 tablespoon flour Combine butter and flour together, then add to your sauce a little at a time until desired thickness.