Pasta Primavera

Recipe Ingredients

2 lbs	908g / 32oz	Carrots - cut julienne strips,
		Abt 1" to 2" long
2 lbs	908g / 32oz	Yellow crookneck squash - cut julienne strips,
		Abt 1" to 2" long
2		Pencil asparagus - tips reserved,
		Stems cut into 1/2" diagonals
2		Broccoli - trimmed, and
		Cut into 1" florettes and pieces
1 lb	454g / 16oz	Green beans - cut 1/2" diagonals
48 oz	1363g	Dry pasta, spirals or shells
		Olive oil - as needed
1 cup	237ml	Gherkins with juice
		= (reserve 2/3 cups juice)
7		Garlic cloves
2		Green onions, white part only - roughly chopped
3 cups	711ml	Sour cream
2 cups	474ml	Mayonnaise
1/2 cup	118ml	White wine vinegar
1 1/2 teaspoons	7.5ml	Tabasco brand Pepper Sauce
1/2 cup	118ml	Toasted pine nuts
1 cup	146g / 5.1oz	Green pepper - diced (small)
1 cup	146g / 5.1oz	Red pepper - diced (small)
1/2 cup	73g / 2.6oz	Chopped fresh Italian parsley
		Kosher salt - to taste
		Crushed black pepper - to taste

Recipe Instructions

Cook each vegetable until crisp but tender and chill immediately in ice bath. Drain and keep chilled.

Cook pasta until al dente, drain and toss with olive oil to prevent sticking; bring to room temperature; reserve.

In container of food processor chop gherkins, garlic and green onions; add sour cream, mayonnaise, reserved 2/3 cup pickle juice, vinegar, Tabasco brand Pepper Sauce, salt and pepper to taste and process until smooth. Fold in peppers and parsley. Adjust seasonings. Cover and refrigerate at least 2 hours before tossing with pasta and vegetables.

To assemble dish: In large container, toss vegetables with pasta except asparagus tips. Stir in sauce and mix well. Adjust seasonings. Garnish with asparagus tips and pine nuts.

This recipe yields 16 servings.

Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/

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