It’s Moooooondayyyyy!!!! It feels like it too. After a long weekend of travel and big meals we are beat. Plus, after some carpooling, grocery shopping, gas tank filling and frantic packing, I am seriously hopping on another flight. Another flight. New York will be my 4th city in one week. I am pretty sure that counts as “heavy travel.” I am sort of subsisting on some “all natural” popcorn that they are now selling at the airport and “bars”. The nutritional ones- not the alchohal serving ones. Although, now that I don’t have the kids for a few days, I may be adding that into the repetoir.
But because my girls are in good hands and I will see them in a few days, and because I left them the fixings for this pasta dish tonight, I am not feeling as guilty as usual.
I fed them this a few weeks ago, and they actually liked it. I say actually because they are mostly into compartmentalized food. And by that I mean “PLAIN.” And this dish has the audacity to mix flavors and textures all at once. At least they are all flavors they like (this week).
For Pia I subbed olive oil and goat cheese for the cow dairy. But when I made this for myself and a girlfriend about 10 days ago, I loved it with the butter and parmesan. I mean, who wouldn’t!? Plus the beautiful green peas and asparagus truly did trick me into believing Spring was here (please, please, please let it come!!)
Perfect for a “Meatless Monday” or for any lovely vegetarian meal- this one is a Spring MUST!!
Recipe: Pasta with Peas and Asparagus
- 1 pound spaghetti (regular or gluten free)
- 6 tablespoons butter
- 2 tablespoons olive oil
- 1 large shallot, minced
- 8 ounces peas, hulled
- 1 bunch asparagus, trimmed and sliced into small rounds
- kosher salt and black pepper
- 1 cup finely shredded parmesan
- Bring a large pot of salted water to a boil. Cook the pasta to al dente according to manufacturers directions.
- Ina large skillet or heavy pan, melt the butter and add the olive oil. Add the shallot and sprinkle with salt, cooking over medium heat about 5 minutes until the shallot is soft and tender but not browned.
- Add the peas and the asparagus and cook gently until they are just cooked, about 2-3 minutes.
- Add the wet pasta directly to the pan from the boiling water and stir in with the vegetables and the butter. Season to taste with kosher salt and black pepper. Gently fold in the parmesan cheese and serve hot with extra cheese for grating over the top.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4