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.

I want all my drinks to come on fire

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

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

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.

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.

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.