Garden-Style Straw and Hay Pasta with Bagna Cauda Sauce (Rachael Ray) Recipe
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Ingredients:
- 2 bulbs hardneck garlic (about 24 cloves), cloves separated and skin left on
- a couple handfuls each of assorted farm-fresh vegetables: asparagus, baby golden beets, baby carrots, baby zucchini, cauliflower or purple cauliflower, haricots verts, pattypan squash and/or sugar snap peas (1 1/2 to 2 lb total)
- two 2-oz tins or 1 4-oz jar good-quality flat anchovy fillets, drained
Directions:
- Bring a small pot of water to a low boil, then add the garlic and simmer for 20 minutes. Let cool, then drain, peel and mash into a paste. Season with sea salt.
- Bring a few inches of water to a boil in a large pot and season with salt. Fill a large bowl with ice water. Cut the vegetables into similar shapes and sizes but keep them separate. Blanch the vegetables, one kind at a time, until tender-crisp. Delicate vegetables like thin beans will take 1 to 2 minutes, firmer vegetables like squash will take 3 minutes. After each batch, transfer them to the ice bath to cool using a spider or a small strainer. Drain well.
- Heat the EVOO in a small pot over medium heat. Add the anchovies and stir until they break down and melt into the oil. Add the heavy cream, butter and garlic paste, and season with salt and pepper. Cook, stirring, until thickened. Let the sauce cool, then transfer to an airtight container and refrigerate overnight (or longer).
- Bring a large pot of water to a boil for the pasta and season with salt. Add the pasta and cook until al dente, 7 to 8 minutes. Add the vegetables in the last 2 minutes of cooking to reheat them. Reheat the bagna cauda sauce in a saucepan over medium-low heat.
- Toss the pasta and vegetables with the sauce and the parsley. Season with salt and pepper.
- Cook's Note: You can blanch the vegetables ahead of time. Store them in a resealable plastic bag in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1118.22 Kcal (4682 kJ) | ||
| Calories from fat | 811.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.16g | 139% | |
|---|---|---|---|
| Cholesterol | 1059.84mg | 353% | |
| Sodium | 526.87mg | 22% | |
| Potassium | 146.55mg | 3% | |
| Total Carbs | 37.68g | 13% | |
| Sugars | 4.01g | 16% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 42.64g | 85% | |
| Vitamin C | 12.1mg | 20% | |
| Vitamin A | 1.8mg | 61% | |
| Iron | 608.9mg | 3383% | |
| Calcium | 203.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 380.21 Kcal (1592 kJ) | ||
| Calories from fat | 275.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.66g | 139% | |
|---|---|---|---|
| Cholesterol | 360.36mg | 353% | |
| Sodium | 179.14mg | 22% | |
| Potassium | 49.83mg | 3% | |
| Total Carbs | 12.81g | 13% | |
| Sugars | 1.36g | 16% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 14.5g | 85% | |
| Vitamin C | 4.1mg | 20% | |
| Vitamin A | 0.6mg | 61% | |
| Iron | 207mg | 3383% | |
| Calcium | 69.1mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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