Thursday, May 6, 2010

spring cooking

Fresh greens! Such a wonderful spring indulgence. At monday night's garden fête I made a huge bowl of pasta salad to feed the worker bees ~ an old favorite (low fat and flavorful). Little did I know that it would be such a hit! It's a twist on a recipe I found several years ago in the omni-present Martha Stewart Living. My version below. Serve with a glass of Provençal rosé...and enjoy!

Pasta with Vegetables and Lemon

1 cup frozen shelled edamame
10 ounces asparagus, trimmed and cut into 2-inch pieces
1 pound shaped pasta (I use farfalle)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 shallot finely chopped
1/3 cup dry white wine
finely grated zest of lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)
2 1/2 teaspoons coarse salt
2 cups baby arugula (about 1 ounce)
6 ounces yellow grape tomatoes (or other baby tomatoes), halved (about 1 cup)
2 tablespoons freshly grated pecorino romano
2 tablespoons chopped fresh chives
freshly ground pepper

1) Cook edamame and asparagus in boiling water until just tender, 3 to 4 minutes. Drain, and set aside.

2) Bring a large pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 1 cup cooking liquid; set aside.

3) Heat 2 teaspoons oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, about 4 minutes. Add wine; bring mixture to a boil. Cook until liquid is reduced by half. Add lemon juice, edamame, asparagus, pasta, and 1 cup reserved liquid; sprinkle with 1 teaspoon salt. Toss well. Add arugula and tomatoes; toss. Top with pecorino romano and chives. Drizzle with remaining 2 tablespoons oil; sprinkle with lemon zest and 1 1/2 teaspoons salt, and season with pepper.

p.s. I tossed in a little lemon thyme from our garden. Delish!

8 comments:

Ms. Wis./Each Little World said...

Oh, sounds delish. It's so cold and rainy here that it is a pasta kind of weekend. But at least with this recipe we will have a taste of spring as well. I've already printed it out; thanks. We joke about Martha, but she puts out some great recipes, doesn't she?

ArchitectDesign™ said...

Oh that sounds so good -especially the rose :-) I'll have to try this one out!

Gretchen said...

Mmmm...I can taste it right now. Foods available right now certainly are celebrations of spring. Glad you could incorporate some of your garden too!

smilla4blogs said...

Thank you dear one! And a lovely image to follow our phone conversation!

DavePR said...

There is something about a fresh salad during spring that just makes me happy, thanks for the recipe! I work with Seapoint Farms, we manufacture and distribute edamame, from frozen to dry roasted, across the country. For including The Wonder Veggie in your recipe, you have been entered in our monthly drawing for a case of Dry Roasted Edamame!
Cook on!

Janet said...

Ms. Wis. ~ Sometimes it is awfully hard to resist that Martha! Here's wishing you a sunny, dry weekend.

Stefan ~ it is rosé weather to be sure!

G ~ it is all the more wonderful to incorporate one's garden. Here's to the dandelions...!

Mom ~ this is a crowd pleaser for sure. Plus you can improvise with whatever you have on hand.

Dave ~ a CASE of edamame?!?!!?

little augury said...

Yes, the improvising part is the best ingredient. pgt

Accounting Software said...

That sounds delicious.
I will definitely try it.
Thank you for sharing.