Saturday, May 22, 2010

Long time, No cook...

I have not been cooking or sleeping much lately due to carpal tunnel or repetitive stress and a shoulder problem but 3 shots of cortisone later I am feeling much better. Ready to cook and type again. I made pasta a couple of times and I'm not sure if it's because it was easy or comforting or both. The first recipe I want to tell you about is a spring pasta dish with broccolini. I have not cooked it much but this was delicious! I found it in Food & Wine

Farfalle with Spring Vegetables My Way

3 slices of baguette, finely chopped
4 tablespoons extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
1 teaspoon dried tarragon
Salt and freshly ground pepper
1 bunch broccolini
1 pound farfalle or butterfly shaped pasta
4 tablespoons unsalted butter
1 garlic clove, minced
2 scallions, thinly sliced
1 cup frozen peas, thawed, or 1 pound fresh peas, shelled
1 tablespoon fresh lemon juice

Preheat the oven to 350°. On a baking sheet, toss the bread with 2 tablespoons of olive oil and toast for 8 to 10 minutes, stirring once, until golden. Let cool, then stir in half each of the parsley, chives and tarragon. Season the crumbs with salt and pepper.

In a pot of boiling salted water, cook the broccolini until tender, 3 minutes; using tongs, transfer to a cutting board and coarsely chop. Boil the pasta until al dente. Drain, reserving 1 cup of the cooking water.

In a deep skillet, melt the butter in the remaining 2 tablespoons of oil. Add the garlic, scallions, peas and broccolini and cook over moderate heat about 4 minutes. Add the pasta, lemon juice and cooking water and season with salt and pepper. Cook over moderate heat until the water is nearly absorbed. Stir in the remaining herbs. Sprinkle the pasta with the bread crumbs just before serving.

This looks like spring in a bowl and Abigail and Mike both really liked it. Enjoy!

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