Name: Collezione Bucatini with Creamy Bagna Cauda & Crunchy Vegetables
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 1 Box Barilla® Collezione Bucatini; 4 Cloves of garlic, boiled in milk; 6 Extra Virgin Olive Oil; 5 anchovy fillets; ½ Cup heavy cream; To taste Sea salt and black pepper; 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

Collezione Bucatini with Creamy Bagna Cauda & Crunchy Vegetables

25 minutes

Weeknight Weekend Gatherings Summer Recipes Spring Recipes Dairy/Cream Extra Virgin Olive Oil Garlic Seafood

Collezione Bucatini is no longer available in the US. Barilla^® Al Bronzo Bucatini can be substituted for bucatini pasta.

Ingredients

8 servings

1Box Barilla^® Collezione Bucatini

4Cloves of garlic, boiled in milk

6Extra Virgin Olive Oil

5anchovy fillets

½Cup heavy cream

To tasteSea salt and black pepper

4Small zucchini, sliced on a bias

4Asparagus stalks, sliced in ribbons

1Cup celery heart, sliced on a bias

1Tablespoon micro Italian parsley

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 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.

Step 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.

Step 3

Meanwhile, cook pasta according to directions.

Step 4

Add vegetables to the pasta during the last minute of cooking.

Step 5

Drain and toss everything with creamy bagna cauda.

Step 6

Garnish with parsley and serve. * Instructions for buerre manié 1 tablespoon butter 1 tablespoon flour Combine butter and flour together, then add to your sauce a little at a time until desired thickness.