Fideos finos primavera

RECETAS

12 onzas de fideos finos sin cocinar

1 lata de 14 1/2 onzas de caldo de pollo

2 tazas de espárragos frescos, cortados en pedazos de 1 pulgada (unas 8 onzas)

1 taza de zanahorias cortadas en rodajas finas (unas 2 zanahorias medias)

1 pimiento rojo, cortado en tiras cortas y delgadas

1 taza de arvejas frescas sin cáscara o arvejas congeladas o 1 taza de arvejas o chícharos frescos con vaina, sin los hilos, cortadas a la mitad

2 cucharadas de eneldo fresco picado

2 cucharadas de tomillo fresca picado

2 cucharadas de hierbabuena fresca picada 1/4 taza de cebollino fresco picado

3/4 de taza de queso rallado Asiago o parmesano, dividido pimienta negra molida fresca

Instrucciones:

Prepare los fideos según las instrucciones del paquete. Mientras se hacen los fideos, hierva el caldo de pollo en una olla tamaño medio. Añada los espárragos, las zanahorias y el pimiento. Cocine a fuego lento los vegetales sin tapar durante 4 minutos. Agregue las arvejas y siga cociendo durante 3 ó 4 minutos o hasta que los vegetales estén crujientes.

Cuando se hayan hecho los fideos, escúrralos y póngalos de nuevo en la olla de la pasta. Añada el caldo y los vegetales, las hierbas y los cebollinos. Cocínelo a fuego lento, removiéndolo lentamente hasta que se combine. Añada 1/2 taza de queso, remueva suavemente. Llévelo a un plato para servir; espolvoree el 1/4 de taza de queso rallado restante. Adorne con la pimienta negra fresca molida fresca.

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