By now you must surely know that “left-overs” are actually opportunities in my kitchen. Remember that asparagus? Well, after eating several batches pretty much out-of-hand I was wondering what I could do with the little bit that was left over. Then suddenly I needed a fast dinner solution for two, and this was it.
If you know far enough ahead that this is in your plans, you can make your own pasta, but we had this with “store-bought” and it was fine! This is a light and simple summer supper, and really only takes about as long as it does for the water to boil for the pasta!
I could go on and on ( and I will for a bit, of course) about the variations to this simple dish. I suppose you could just call it “pasta, peas, and (…)” This time it was pasta, peas, and (asparagus). You could add a bit of cream at the end, fresh herbs (basil is always happy to share the plate, or chives), a bit of leftover chicken would be good, mushrooms; it is pretty much a “clean out the fridge” dish. Oh, and you can certainly use rice noodles for a gluten-free version. Mmmm…
Nice and simple, clean tasting, I like to use the tiniest frozen peas (unless, of course, your garden is supplying you with fresh ones… in which case lucky you!!) as they have good flavor, keep just fine and you can add as much or as little as you like. I keep a bag in my freezer at all times!
Here’s all I did:
Easy Peasy Pasta ‘n’ Peas
1 batch of fresh or store-bought linguini
1 C frozen (or fresh) peas
1 C cooked asparagus, cut in 1-inch pieces
2 cloves garlic, chopped fine
grated good Parmesan
Put a big pot of salted water on to boil for the pasta. As the pasta water comes to a boil put a few tbs of olive oil in a large skillet, warm it over medium-high heat and add the garlic. Drop the pasta in the by-now madly-boiling water and cook until as done as you like. When the garlic is thinking about turning brown add the chopped asparagus to the skillet, lower the heat and stir to mix. Add the peas* (frozen or fresh). When the pasta is done and drained, add it to the skillet and toss gently to mix. Top with fresh basil (torn or chopped) and add cheese at the table to your liking.
*Really, there is no need to cook the peas ahead. A minute or two in the pan with all that other hot stuff is sufficient.
Easy enough? All you need additionally is a nice green salad, a loaf of good crusty bread, iced tea or red wine or even fat-free milk, and a dining companion who is happy to have an easy supper with you before going bat viewing. Yes, really!
Let us know how you dress your pasta… mmmmm!