Cavatelli pasta, fresh
Tri-color cauliflower, florets, blanched
Carmellini Beans, trimmed, blanched
Baby mixed squashes, blanched, halved
White wine, chardonnay
Minor’s Classical Reductions Reduced Vegetable Stock Gluten Free, as-is
Unsalted butter, room temperature
Grana Padano cheese, grated
Garlic, roasted, pureed
- Fill a 4-quart stockpot halfway with water and bring to a boil. Season boiling water with salt, lower heat to a simmer, then add pasta and stir frequently. Cook until al dente, about 1 to 2 minutes, and drain, reserving some of the water. Set aside.
- While the pasta is cooking, in a large sauté pan over medium heat, add oil and heat until it shimmers in the pan. Carefully add cauliflower, beans, and squash and sear until caramelized, about 2 minutes. Deglaze with wine, reduce au sec (almost dry, add vegetable reduction, then add ¾ cup pasta water and mix well.
- Turn off the heat, add strained pasta, butter, parsley, and lemon zest; stir to emulsify sauce. Thin with more pasta water if necessary. Season to taste.
- In a small bowl, toss breadcrumbs and roasted garlic together. Season pasta with mixture.