Barilla Collezione Bucatini with Creamy Bagna Cauda & Crunchy Vegetables
INGREDIENTS 1 box Barilla® Collezione Bucatini 4 cloves of garlic, boiled in milk 6 tablespoons extra virgin olive oil 5 anchovy fillets ½ cup heavy cream sea salt and black pepper to taste 4 small zucchini, sliced on a bias 4 asparagus stalks, sliced in ribbons 1 cup celery heart, sliced on a bias 1 tablespoon micro Italian parsley
1. In a small saucepan, simmer garlic with anchovies in olive oil, then process in a blender until smooth; strain the mixture through a sieve to remove any particles.
2. In a skillet, bring cream to boil, turn off, let cool down and add the anchovy mixture to the cream, thicken up with little buerre manié*, if needed.
3. Meanwhile, cook pasta according to directions.
4. Add vegetables to the pasta during the last minute of cooking.
5. Drain and toss everything with creamy bagna cauda.