A rich, creamy hollandaise sauce makes this an elegant dish. Paired with a variety of green vegetables, this pasta recipe is bright and fresh.
|1||(360 g) Package Olivieri® Lasagna Sheets|
|1 cup||(250 mL) Green beans, cut into 1-inch (2.5 cm) pieces|
|1.5 cups||(375 mL) Broccoli florets|
|.75 cup||(175 mL) Frozen peas|
|1||Zucchini, roughly chopped|
|1 tbsp||(15 mL) Butter|
|Salt and pepper|
|.5 cup||(125 mL) Dry white wine|
|1 tbsp||(15 mL) White wine vinegar|
|2 tbsp||(30 mL) Water|
|1 cup||(250 mL) Butter, melted|
|1 tbsp||(15 mL) Lemon juice|
|Salt and freshly ground black pepper, to taste|
CUT lasagna sheets in half lengthwise. Cook according to package directions. Drain, toss with olive oil to prevent sticking and set aside.
CUT each asparagus spear in half. Bring a large pot of salted water to a boil. Blanch the green beans for 6 minutes, asparagus for 5 minutes and broccoli, peas and zucchini for 3-4 minutes. Plunge all vegetables into ice water to stop the cooking. Drain well.
MELT 1 tbsp (15 mL) butter in a large skillet and add vegetables. Toss to coat and season with salt and pepper. Keep warm.
PLACE wine and vinegar in the top part of a double boiler and boil until reduced by about half. Cool slightly. Add egg yolks and beat over a double boiler set over medium heat. Whisk continuously until thick and creamy, gradually adding the 2 tbsp (30 mL) water. Beat in the melted butter a few drops at a time and then in a thin stream. Add lemon juice and season with salt and pepper.
SERVE on warmed plates, alternating lasagna noodles and vegetables. Drizzle with hollandaise sauce.
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