Spring is in the air and Pomo’s chef and CEO Stefano Fabbri is getting ready to roll out a fresh new seasonal menu. This week, he shares a sneak peek at one of his new vegetarian dishes: campanelle verdure. It’s a recipe Fabbri likes to make for his family during the week because it’s a quick, light dish without heavy sauce or cheese, and it showcases fresh vegetables.
Fabbri makes his own pasta in-house, but home cooks can pick up campanelle pasta (cone-shaped with a ruffled edge) at the grocery store. He cautions home cooks not to overcook the pasta. “Al dente pasta should be firm to the bite, which gives the dish a much better texture. It shouldn't take more than 6-8 minutes,” Fabbri says via email.
Another tip: The traditional way to make pesto is by using a mortar and pestle, which creates a beautiful texture and flavor, but you can also use a food processor for large batches.
Makes about 6 servings
2 lbs. campanelle (cone-shaped with a ruffled edge)
½ cup pine nuts
2 cups packed fresh basil
2 garlic cloves
¾ cup extra virgin olive oil
dash salt and pepper
¼ cup extra virgin olive oil
½ tsp. fresh garlic, minced
1¼ tbsp. butter
¼ cup zucchini
¼ cup eggplant
½ cup mushrooms
¼ cup cherry tomato
¼ cup broccolini
¼ cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally.
In a 12-inch skillet, heat olive oil over medium-high heat. Add the garlic and cook for 30 seconds until aromatic. Add zucchini, broccolini, eggplant and mushrooms to the skillet and sauté until vegetables start to cook. Add the cherry tomatoes and butter. Cook, stirring occasionally, until the tomatoes begin to soften, about 8 to 10 minutes.
Add the pasta and pesto. Toss until all the ingredients are coated. Season with salt and pepper, to taste. Transfer the pasta to a serving bowl and top with grated parmigiano.
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