Italian-Asian Pasta Primavera

Serves:
4-6
Chef:
Irv Miller
Ingredients:
1 pound orecchiette pasta
1 portobello mushroom, gills removed, medium diced
1 cup shiitake mushrooms, quartered
1 cup carrots, medium diced and blanched
1/2 cup yellow bell peppers, seeded and medium diced
1/2 cup red sweet peppers, seeded and medium diced
1 cup zucchini, medium diced
1 bunch asparagus, reserve tips
1 medium-size Japanese eggplant, split, oiled and roasted tender, and then medium diced
2 Tbsp. Thai basil or sweet basil chiffonade
2 Tbsp. extra virgin olive oil
2 tsp. fresh ginger
2 tsp. garlic, minced
2 tsp. minced lemon grass
Kosher salt and cracked black pepper to taste
1 cup bean sprouts (garnish)
Sesame seeds (garnish)

Sauce Ingredients

1 tsp. sesame oil
1/2cup light soy sauce
1 cup chicken or vegetable broth
1/4 pound unsalted chilled butter

Instructions:

Cook pasta in boiling water for 8-10 minutes. At the same time, heat a skillet over medium heat and add olive oil, ginger, garlic and lemon grass. Sauté for 1 minute, then add the cut-up vegetables, asparagus tips, blanched carrots and roasted eggplant. Add the warm pasta and toss. Simmer sauce ingredients all at the same time to make the sauce, which will thicken as it simmers (about 5 minutes). Garnish portions with bean sprouts and sesame seeds.