Roasted Asparagus Fettucini – A Light Spring Pasta
Although asparagus and peas are not technically in season, this pasta dish is one of my favorites to make during a warm Summer night. Roasted on my outdoor grill, the asparagus takes on a sweet and smoky flavor that pairs well with the peas and mint.
Finished with a bit of pasta water, grated Gruyere, and a sprinkling of red pepper flakes, this fresh and bright dish is best eaten al fresco with a nicely chilled white wine.
Pasta tossed with a few ingredients is one of my favorite Summer meals. I’ve never been a big fan of heavy tomato sauces so it only makes sens that I’d gravitate toward a pasta dish like this. I made this recipe by modifying this Martha Stewart recipe for Pasta with Kale and Bacon.
While Martha’s recipe sounded perfectly yummy I wanted to make it just a bit more special by trying my hand at making my own pasta. While not an every night kind of thing, making my own pasta turned out to be fun and simple, adding a nice complex bite to the dish.
I rounded out the recipe by substituting my own homemade Chorizo for the bacon and adding Cannellini beans and grated Gruyere cheese. Tossed together with a bit of pasta water, this type of “sauceless” pasta is the perfect type of meal for a Summer evening.
Summer tomatoes are in abundance and so are recipes to devour these delicious Summer treats. This recipe comes from Martha Stewart. It’s not really a recipe but rather an idea for a quick dinner.
Lightly tossing cherry tomatoes with big wedges of red onion in olive oil and salt is all it takes to get this dinner started. Broil the tomatoes for five minutes and toss with cooked pasta and a little pesto and you’re done. I like to add slices of fresh basil since it’s growing almost wild in my garden. Top it all of with a little cheese and dinner is served.