Spring Butterflies

Spring Butterflies Recipe - Pasta with Asparagus, Carrots, and Parmesan Cheese

| Servings: 4

Introduction

Spring Butterflies is a delightful pasta dish that celebrates the fresh flavors of spring vegetables. This recipe combines tender bow-tie pasta with vibrant asparagus, sweet carrots, and fragrant herbs for a dish that is both comforting and light.

History

This recipe is inspired by the traditional Italian pasta primavera, which translates to "spring pasta." Pasta primavera was created in the 1970s in New York City and quickly became a popular dish in Italian-American restaurants. It typically features a medley of fresh spring vegetables and herbs, making it a perfect dish to welcome the warmer weather.

Ingredients

1 lb (454 g) butterfly or bow-tie pasta
3 tbsp butter
2 tbsp finely chopped onions
8 oz (227 g) asparagus, sliced diagonally 0.5 inches
2 carrots, peeled, sliced diagonally 0.25 inches
2 tsp chopped fresh thyme
2 cup [stock]
10 frozen peas
0.25 cup chopped fresh basil
1 tsp salt
grated parmesan cheese

How to prepare

Cook the pasta in a large pot of boiling salted water until it is tender but still firm, for about 8 to 10 minutes.
In a large frying pan, melt the butter over medium heat.
Add the onion and cook for 3 to 4 minutes, or until it is softened.
Stir in the asparagus, carrots, and thyme.
Cook, stirring, for 1 minute.
Add the stock, increase the heat to medium-high, and cook until the vegetables are crisp-tender and the stock is reduced to 1.25 cups, which takes about 3 minutes.
Stir in the peas and basil and heat through.
Season with salt and pepper.

Variations

Add cooked chicken, shrimp, or tofu for extra protein.
Substitute spinach or kale for the asparagus for a different flavor profile.
Stir in a spoonful of pesto or sun-dried tomato paste for added depth of flavor.

Cooking Tips & Tricks

Be sure to cook the pasta al dente, as it will continue to cook slightly when mixed with the vegetables.

- Feel free to customize this recipe with your favorite spring vegetables, such as snap peas, zucchini, or cherry tomatoes.

- For a creamier sauce, you can add a splash of heavy cream or a dollop of mascarpone cheese at the end of cooking.

Serving Suggestions

Serve Spring Butterflies with a sprinkle of grated Parmesan cheese and a side of crusty bread for a complete meal. Pair it with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the fresh flavors of the dish.

Cooking Techniques

Be sure to cook the vegetables until they are crisp-tender to maintain their vibrant color and fresh flavor.

- Reserve some pasta cooking water to add to the sauce if it becomes too thick.

Ingredient Substitutions

Use any type of short pasta, such as penne or farfalle, in place of bow-tie pasta.

- Substitute vegetable broth for the stock for a vegetarian version of the dish.

Make Ahead Tips

You can prepare the vegetables and sauce ahead of time and store them in the refrigerator until ready to serve. Simply reheat and toss with freshly cooked pasta.

Presentation Ideas

Garnish the dish with a sprig of fresh basil or a drizzle of extra-virgin olive oil for a beautiful presentation. - Serve the pasta in individual bowls or on a large platter for a family-style meal.

Pairing Recommendations

Pair Spring Butterflies with a light and refreshing salad, such as a mixed greens salad with a lemon vinaigrette.

- For a heartier meal, serve the pasta alongside grilled chicken or fish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the pasta in the microwave or on the stovetop with a splash of water to prevent it from drying out.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 56g

- Dietary Fiber: 6g

- Sugars: 5g

Fats

- Total Fat: 9g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 10g

Vitamins and minerals

Vitamin A: 80%

- Vitamin C: 20%

- Calcium: 8%

- Iron: 15%

Alergens

Contains dairy (butter, cheese)

Summary

This dish is a good source of carbohydrates, fiber, and protein, and provides a healthy dose of vitamins A and C. It is relatively low in calories and can be a nutritious addition to a balanced diet.

Summary

Spring Butterflies is a delicious and nutritious pasta dish that celebrates the flavors of spring. With a medley of fresh vegetables, fragrant herbs, and tender pasta, this recipe is sure to become a favorite for the whole family. Enjoy it as a light and satisfying meal any time of year!

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Spring Butterflies. The delicate pastries are a true labor of love, but the end result is well worth the effort. I first learned how to make them from my dear friend Margie, who was a master in the kitchen.

Margie and I met many years ago at a community baking class. We quickly bonded over our shared love of cooking and baking. Margie had a flair for creating beautiful and delicious pastries, and I was eager to learn from her. One day, she invited me over to her house to teach me how to make her famous Spring Butterflies.

As we gathered the ingredients and prepared the dough, Margie shared the story behind the recipe. She explained that the pastries were a tradition in her family, passed down from generation to generation. The name "Spring Butterflies" came from the delicate shape of the pastries, which resembled fluttering butterflies in the springtime.

To make the pastries, we started by making a simple dough using flour, butter, sugar, and a touch of vanilla. Margie showed me how to roll out the dough and cut it into small circles using a cookie cutter. We then carefully folded the circles in half to create the butterfly shape, pinching the edges to seal them shut.

Next, we filled the pastries with a sweet mixture of strawberries, sugar, and a hint of lemon zest. Margie explained that the key to a perfect filling was to use fresh, ripe strawberries and to cook them down until they were soft and syrupy. The filling was then spooned into the center of each pastry, creating a burst of fruity flavor with every bite.

After assembling the pastries, we brushed them with a simple egg wash and sprinkled them with sugar for a touch of sweetness. Margie then carefully placed them in the oven to bake, filling the kitchen with the warm, inviting aroma of freshly baked pastries.

As we waited for the pastries to bake, Margie and I shared stories and laughter, creating memories that would last a lifetime. When the pastries were finally done, we eagerly sampled our creation. The Spring Butterflies were light and flaky, with a burst of juicy strawberry filling that was perfectly balanced with the buttery crust.

I was so grateful to Margie for sharing her recipe with me, and I knew that I would cherish it forever. Over the years, I have made Spring Butterflies for family gatherings, holidays, and special occasions, always thinking of Margie and the wonderful memories we shared in the kitchen.

As I pass on the recipe to the next generation, I hope that they will appreciate the tradition and love that goes into making these delicious pastries. And who knows, maybe one day they will stumble upon a new recipe and create their own memories in the kitchen, just like Margie and I did all those years ago.