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with a mélange of spring vegetables and Manchego cheese

Ingredients (4 to 6 servings)
4 quarts water
Sea or kosher salt, as needed
8 ounces orecchiette (little ears) pasta, preferably imported
1/4 cup DHC Núñez de Prado Extra Virgin Olive Oil
1-1/2 cups true tiny baby carrots (preferably not baby cut carrots) cut in half lengthwise
1-1/2 cups haricots verts (baby green beans)
1-1/2 cups baby green or yellow patty pan squash, cut in half horizontally
1 tablespoon finely chopped lemon zest
1 large clove garlic or more to taste
1 cup red grape tomatoes
1 cup yellow pear tomatoes, cut in half lengthwise
1 large ear yellow corn, husked, raw, with kernels cut off
1/2 cup finely shredded Manchego cheese
1/2 cup lightly packed, coarsely
chopped Italian (flat leaf) parsley
Freshly ground coarse black pepper to taste

1. Bring water to a boil in a large saucepan or small stockpot; then stir in 1 tablespoon salt. Stir in pasta; boil, stirring occasionally. Cook according to package directions until just tender, al dente, about 11 minutes.

2. While pasta is cooking, heat olive oil in a large sauté or frying pan until oil is hot but not smoking.

3. Stir in carrots; cook, stirring constantly, until carrots are just tender-crisp. Stir in green beans and squash; cook, stirring constantly, until vegetables are tender-crisp. Stir in lemon zest and garlic; cook, stirring constantly, until aromatic, about 1 minute.

4. When pasta is cooked, drain it, and stir it into the vegetable mixture, then fold in tomatoes and corn; heat through, gently stirring constantly. Fold in cheese until thoroughly distributed.