4.5
2 ratings

Perciatelli Pasta With Vegetables and Herbs

Get your veggies in the most delicious way possible
Perciatelli Pasta With Vegetables and Herbs recipe - The Daily Meal
Orlando Sentinel

Fresh vegetables and herbs brighten this pasta dish. Perciatelli (pronounced “pear-chuh-TELL-lee”) is thicker than spaghetti, with a hollow center. Also called bucatini, it's a great shape to capture all the flavor of a fresh yolk sauce made with Romano cheese and white wine.

This recipe is from Pebbles restaurant in Orlando, Florida, and was originally published in the Orlando Sentinel.

Ready in
30 m
15 m
(prepare time)
15 m
(cook time)
2
Servings
1077
Calories Per Serving

Ingredients

  • 8 Tablespoons unsalted butter
  • 2 Teaspoons capers
  • 2 1/2 Teaspoons chopped garlic
  • 2 Teaspoons lemon juice
  • 1/2 Teaspoon dried rosemary
  • 1/2 Teaspoon dried oregano
  • 1/2 Teaspoon chopped fresh parsley
  • 1/2 Teaspoon black pepper
  • 1/2 Teaspoon Tabasco
  • 3 Ounces fresh button mushrooms
  • 2 Tablespoons lemon juice
  • 1/2 Cup demiglace (from Knorr mix)
  • 1/4 Cup white wine
  • 2 fresh egg yolks
  • 4 Italian plum tomatoes, chopped large
  • 4 artichoke hearts, quartered
  • 8 Ounces perciatelli pasta, cooked
  • 1/2 julienned red bell pepper
  • 10 to 12 blanched snow pea pods
  • 1/4 Cup Romano cheese
  • Parsley for garnish

Directions

Step 1: In a saute pan, melt 4 tablespoons butter. Add 2 teaspoons capers, 1/2 teaspoon chopped garlic, 2 teaspoons lemon juice, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried oregano, 1/2 teaspoon chopped fresh parsley, 1/2 teaspoon black pepper and 1/2 teaspoon Tabasco.

Step 2: Add 3 ounces fresh button mushrooms and saute briefly. Add 2 teaspoons chopped garlic, 2 tablespoons lemon juice, 1/2 cup demiglace and 1/4 cup white wine. Cook until volume is reduced by one-third.

Step 3: Whip in 4 more tablespoons of butter and remove from heat. Stir in 2 egg yolks. Add 4 chopped plum tomatoes, 4 quartered artichoke hearts and 8 ounces cooked perciatelli pasta. Stir together.

Step 4: Garnish with 1/2 a julienned red bell pepper, 10 to 12 blanched snow pea pods, 1/4 cup grated Romano cheese and fresh parsley.