- 1 tb olive oil
- 1/2 c chopped tomatoes
- 1 clove garlic, thinly sliced
- 2oz diced onions
- 4oz sliced mushrooms
- 6 broccoli florets blanched
- 2oz artichoke hearts
- 1oz roasted red peppers
- 2 cups cream
- 2 tbls butter
- salt and pepper
- ½ cup Parmesan cheese, grated
- 5 leaves basil chopped
- 1 lb cooked pappardelle egg pasta
Preparation:
Heat oil in a medium frying pan over medium-high heat. Add tomatoes, onion, garlic, mushrooms. Artichokes and roasted peppers, sauté then add cream, butter, salt and pepper and let reduce then add broccoli and fresh basil mix in your cooked pasta and Parmesan cheese
Chef Franco Pisani
Paravicini’s Italian Bostro
2802 W. Colorado Ave.
Colorado Springs, CO 80904
(719) 471-8200
