Ditalini Timbale with Spring Vegetables
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You can very the amounts of the ingredients, change things up to your liking and be creative!
Ingredients
  • 1 lb. ditalini pasta or other small pasta of your choice
  • 2 zucchini, diced small
  • ½ lb. chopped asparagus
  • a good sized handful of peas
  • 6 or 8 cherry tomatoes quartered
  • ¾ cup grated pecorino romano, ( or Parmigiano Reggiano) plus extra for breadcrumb mix and garnish
  • 2 garlic cloves, grated
  • 1 heaping tablespoon butter
  • 1 cup good breadcrumbs
  • fresh basil and parsley
  • olive oil
Instructions
  1. In a skillet drizzle 2 tablespoons of the olive oil, add 1 grated garlic clove and over medium heat, saute till golden then pour in the breadcrumbs stirring until lightly toasted, 3 to 5 minutes. remove from heat, let it cool then add ΒΌ cup each of parsley and around 2 tablespoons of grated cheese, then drizzle 2 more tablespoons of oil, toss and mix.
  2. Brush a round bowl with olive oil, mine was 9 inches.
  3. Press breadcrumb mixture along the sides and bottom of the bowl evenly. Set aside. ( you might have some mix leftover)
  4. In a large skillet on high heat add a couple of tablespoons of olive oil and then toss in the zucchini until you see it crisp up a bit, then toss in the rest of the veggies, asparagus, peas and tomatoes along with the other grated garlic clove. Keep stirring and watching it only takes a few minutes, then set aside.
  5. Boil your pasta according to package directions, don't overcook it then let it drain.
  6. When drained, toss it into a different bowl and add the heaping tablespoon of butter and the ¾ cup of grated pecorino, stirring fast till it melts and gets "sticky".
  7. Fold in all of the veggie mixture, some chopped parsley and basil, check taste for salt and pepper.
  8. Spoon the finished pasta mixture into the breadcrumb lined bowl, evenly distribute it along the sides and bottom, pressing down lightly so it's nice and tightly packed in.
  9. Let it rest for 15 minutes.
  10. Un-mold it onto a nice platter and decorate with basil, parsley and a little more grated cheese.
  11. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2019/05/ditalini-timbale-with-spring-vegetables.html