Farm Fresh Pasta Primavera

• Fresh Pasta:
• 3 1/2 cups of bleached all purpose flour
• 4 large "Council Farms" Free Range Eggs
• 2 large garlic Cloves, finely chopped
• 4 tbsp good Olive Oil
• 1/4 cup chopped Fresh Basil
• 1/4 cup chopped Fresh Italian Parsley
• 1 tsp fresh Thyme
• 5 spring onions sliced in half long way
• 1 fresh red chili pepper
• Kosher Salt to taste
• Cracked Black Pepper to taste
• 1/2 stick butter
• 1 cup half and half
• 3/4 cup freshly grated Parmigiano-Regiano Cheese
• plus 1/2 cup to top off finished dish
• 1/2 cup "Council Farms" Free Range Chicken Stock (may be eliminated for vegetarian meal)
• 1/2 cup toasted Pine Nuts
• Late Spring Vegetables:
• 6 Fresh Asparagus Spears,blanched
• 1 Yellow Squash
• 1 Zucchini
• 15 Grape Tomatoes, halved
• 8 Baby Carrots

1. For pasta, Mound Flour on work surface, making a well in the center. Mix eggs and pour them into the center of the well. Start working the flour slowly into the eggs from the inside of the well. Continue to work flour into eggs until you have a sticky dough. Place the dough in a floured bowl and cover with plastic wrap. Let the dough rest for 20 minutes. Preheat oven to 350 degrees
2. While the dough is resting,trim ends off of Asparagus and set aside
3. Place a medium sauce pan with 1/2 tsp salt on high heat
4. julienne carrots,Pepper, Squash and Zucchini and place them in a bowl with chopped Garlic, sliced Onion, thin sliced chili pepper, Olive Oil, Salt and Pepper
5. Toss vegetables to coat and place in a single layer on a sheet pan. Roast in oven until tender about 10 minutes
6. On a well floured surface roll out Pasta Dough and run through a pasta maker until desired thickness. Slice Pasta sheets into Fettucini
7. or other desired shape. Set pasta aside
8. Blanch Asparagus in Salted water intil slightly tender.
9. Remove and slice into one inch pieces
10. Bring another pot of salted water to a boil for pasta
11. In a heavy Sautee Pan, melt butter into cream and chicken stock stirring
12. Bring mixture to a simmer then
13. add 3/4 cups of cheese stirring until mixture begins to thicken
14. Remove from heat
15. Add pasta to water and stir while it cooks until tender but not a mushy state.(al dente)about 5 minutes
16. Add roasted vegetables, asparagus,pinenuts, basil, parsley and thyme to cream mixture stirring gently
17. Add pasta and tomatoes and toss. Spoon pasta into bowls and pour vegetables and cream on top. Grate additional cheese on top (optional)
18. Eat while hot. Enjoy!

fresh pasta, flour, range eggs, garlic, olive oil, fresh basil, fresh italian parsley, thyme, spring onions, red chili pepper, kosher salt, black pepper, butter, freshly grated parmigianoregiano cheese, dish, range chicken, nuts, spring vegetables, yellow squash, zucchini, grape tomatoes, carrots

Taken from www.epicurious.com/recipes/member/views/farm-fresh-pasta-primavera-50106739 (may not work)