Rustic Pasta with Asparagus and Peas

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First of all the Blackhawks won.  To be clear: Blackhawks>everyone ever.

Last week I went from infinity days of traveling promptly into an incredible dining experience.  First I went to The Aviary which is essentially the most hardcore/badass bar in Chicago.  See below.

Drink on the left- "In the Rocks" they give you a slingshot to go at it and the drink pours out.  Fine.

Drink on the left- “In the Rocks” they give you a slingshot to go at it and the drink pours out. Fine.

I want all my drinks to come on fire

I want all my drinks to come on fire

Oh just a drink that comes in a trunk because it's being smoked inside

Oh just a drink that comes in a trunk because it’s being smoked inside

So many amazing things happening here

So many amazing things happening here

I followed this up with a dinner at Blackbird which included quite a bit of wine.

Needless to say I was in need of a serious amount of carbs the following day.  This is how Rustic Pasta with Peas and Asparagus came to be.

Inspired from Cookies and Kate

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Enough food for one hungover person and one normal person.

Needed:

0.5 lb whole wheat shell pasta

Olive oil

3 chopped shallots

2 minced garlic cloves

0.5 pound asparagus sliced on the bias in 0.5 inch slices

1 cups peas (fresh or defrosted)

1/3 cup parmigiano-reggiano cheese (plus a ton more let’s be real)

1 tablespoon unsalted butter

1 teaspoon lemon zest

1 teaspoon lemon juice

0.5 cups of chopped herbs (I did a mix of parsley and mint)

0.5 cup pine nuts

Salt/pep/red pep flake

Cook  whole wheat shell pasta or whatever pasta your body needs.  You’ll want to cook this in salted water for 2 minutes less than you normally would (because it will cook a little more in the pea/asparagus party).  Make sure you save 1 cup of the pasta water when you drain the pasta.

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While the whole pasta situation is going on heat a couple big glugs (3 tablespoons) of olive oil in a large sauté pain over medium high heat.  Add shallots, season with salt/pep and cook for about 5 minutes.

Throw in asparagus and garlic and cook for about three minutes.  Add peas and cook for two minutes.

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Add the drained carb and the cup of pasta water.  Cook for about two minutes so things can start to look like a pasta with sauce party.  Remove from heat- add cheese, butter, zest, juice, herbs, pine nuts.  Add salt/pep/red pep flake to taste.  Serve with additional cheese.  Pairs well with summer, Chicago, and a rooftop.  Go Hawks.

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