This dish is a step in a different direction.
Every time I am done with school and am not working, I have the ability to drive myself batty for the first few weeks. During the school year, I rarely stop and even when I do, the thoughts of deadlines and performance are never far away. I forget how to enjoy my down time. Then once summer hits, my days are so wide open and free that begin to feel lost. I amble around the house pretending to clean in between mini-marathons of experimenting in the kitchen. Yet, without the deadlines, I still feel lost.
Then, usually about the third week into my break, I remember that I am indeed on a sort of “vacation” and that soon enough I will join the full-time workforce. So instead of feeling lost, I remember I should value this time without deadlines and do the things that I enjoy most.
So yesterday, I read two books, searched for recipes, and made a meal completely from scratch. I felt something change as I carefully whisked together the eggs and flour for the pasta; I felt relaxed.
This pasta tasted better than anything I have cooked in a long time.
- 1 recipe for whole wheat pasta
- 10 large asparagus stalks (about ½ pound)
- ½ cup green onions, diced (about 2 bunches)
- 1 tablespoon olive oil
- Coating:
- ¼ cup olive oil
- 2 tablespoons lemon juice
- zest from one lemon
- ½ cup basil, loosely packed
- ¼ cup garlic scapes
- ¼-1/2 cup Parmesan (optional)
- Make pasta and set aside (or use pre-made pasta.)
- Using either and a mandolin or vegetable peeler, shave asparagus into strips. I use a vegetable peeler and place the asparagus on a cutting board, peeling away from your body. Cut tips off and either toss in pasta dish or save for later use.
- Begin boiling a large pot of water with a pinch of salt.
- In a skillet, heat olive oil over medium heat. Add in green onions and saute for 2 minutes. Stir in asparagus, cover, and continue to cook, stirring frequently until tender.
- While asparagus cooks, combine ingredients for coating in a small food processor and pulse until well combined adding more olive oil or lemon juice as needed.
- Once the water is boiling, add in the pasta. If you are using fresh, it only takes a short amount of time. Once pasta is cooked- drain and add to the pan of cooked asparagus along with the basil coating.
- Serve with an extra sprinkle of Parmesan cheese and bail.
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