Today was guaranteed to be a mixed bag kind of day, and as I get ready to sleep, ok scribble some lines and sleep, I try and resign myself to its inevitable mixed quality. Pasta, especially a spring time Pasta Primavera is what works for such mixed days.
It is on days like this I appreciate the words of wisdom from Scarlett O’Hara that promise that tomorrow is another day! It always is, especially in spring when the mornings are bright or rainy. I cherish both, I love the soft spring rain, walking through patches and puddles sometimes arriving with wet hair to work much to the chagrin of some of the people at work, mostly my lovely assistant. As I say, you can take the girl out of Kolkata, but not Kolkata out of the girl.
To this end, today’s offering is a simple pasta dish, that I wish to call Pasta Primavera (housestyle). Yes, it is my take on a very springy pasta dish, that I have cobbled together with the new tender asparagus, corn and new fresh green peas. Chopped in lots of chives and muddled all of these together with some parmasan, garlic and olive oil. If your mom is a pasta lover like me, this simple dish full of complex flavors might be what calls her name.
Either way wishing you and yours a wonderful weekend with fresh flavors, good food and lots of love.
A simple pasta toss with garlic and olive oil as a lot of yard to table vegetables.
- 1 cup of dried pasta (any shape, I am partial to bow-ties)
- Salt to taste
- 3 tablespoons oil
- 11/2 tablespoons butter
- 6 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup chopped tender asparagus
- 1/2 cup fresh green peas
- 1/2 cup corn fresh or frozen
- 1/2 cup chopped chives or garlic chives
- 11/2 tablespoons minced thyme
- 1 lime or lemon
- Cook the pasta in plenty of water and salt for about 7 to 8 minutes or al dente per package instructions.
- Heat the oil and the butter and add in the garlic and gently cook stirring frequently until the garlic is a pale toffee color and very fragrant.
- Add in the red pepper flakes, stir in the asparagus, green peas, corn and cook for about 3 minutes.
- Stir in the pasta, working quickly to let the pasta and the ingredients coat well. Add salt to taste.
- Add in the chives, thyme and squeeze in the lime or lemon juice.