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Tuesday, October 5, 2010

Springtime in October.

My Saturdays usually consists of a routine(it is the spice of life you know). We get up,eat breakfast and off to the farmers market to pick up our produce. Next, we are off to our local produce store to pick up any more produce we will need for the week and any bulk frutis or vegetables I might need for canning. I have really taken on this canning stuff and Easy Way has made some money off of me.
  So I 'm wandering through the store picking up the produce needed for the week and I stumble upon asparagus.And no, it's not the little pencil-size asparagus I've seen for the last two months,oh no this is the pencil-size asparagus' big cousin from out west,GINORMOUS-size asparagus.Lookout! It's springtime all over again,watch out prosciutto I'm comin' for you.I immediately bought two bundles and made a beeline for the grocery to buy some cured pork.
   This past Saturday,I again am wandering through the aisles of the produce store. I have a list and have to stick with it,have to have to have to.I tend to have some attention issues,probably should have been medicated as a child,but oh well moving along... so therefore I have to follow the list.Oh, but wait it gets good,I broke away from the list when I saw again,those big 'ol bunches of GINORMOUS-size asparagus.I had a cover recipe from May to make and I wasn't wasting anymore time.See I knew I should have waited until OCTOBER to make the May cover recipe of Bon Appetit,I just knew it,dang list,ha!
This was good,real good.Oh my the creamy-Parmesan cheesy sauce that comes together so well was sooo  rich. The lemon brightened up the whole dish as lemon tends to do.Did I mention bacon is in there,yep ya still gotta have your pork,it made this dish hearty.of. And it falls right into the category,fast-easy-fresh.The folks at Bon Appetit are quite skilled and even compiled a nice little book of recipes that are fast,easy and wait for it...fresh. Clever.
Fettucine With Peas,Asparagus and Pancetta
Bon Appetit,May 2010
Ingredients:
12 ounces fettuccine or penne
3 ounces pancetta or bacon,chopped
1 1/4 lbs asparagus,trimmed,cut into
  1 inch pieces
2 cups shelled fresh green peas,blanched
   1 minute in boiling water,drained,or frozen peas
   (do not thaw)
1 bunch green onions,thinly sliced,
     white and pale green parts,seperated
      from the dark green parts
2 garlic cloves,pressed
1/2 cup finely grated Parmesan cheese
   plus additional for serving
1/3 cup heavy whipping cream
3 TBL extra-virgin olive oil
3TBL fresh lemon juice
1 TBL finely grated lemon peel
1/4 cup fresh Italian flat-leaf parsley,divided
1/4 cup thinly sliced fresh basil,divided
Directions:
1. Cook pasta in a pot of boiling salted water until just tender but still firm to bite. Drain,reserving 1/2 cup pasta cooking liquid. Return pasta to the pot.
2. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon,transfer pancetta to a paper-towel lined plate to drain. Pour off all but 1 teaspoon of the drippings from the skillet. Add asparagus to drippings in skillet,saute' 3 minutes. Add peas,white and pale green parts of green onions,and garlic;saute' until vegetables are just tender,about 2 minutes. Remove from heat.
3. Add vegetable mixture,1/4 cup pasta cooking liquid,dark green parts of green onions,1/2 cup Parmesan cheese,cream,olive oil,lemon juice,lemon peel,half of the parsley and half of basil to the pasta. Toss adding more cooking liquid by tablespoonfuls if needed. Season with salt and pepper. Transfer to a large bowl. Sprinkle with pancetta,remaining parsley and basil over. Serve,passing additional Parmesan cheese.ENOJY!

2 comments:

  1. I love Easy Way and Ginormous Asparagus!! This recipe looks super delish, I can't wait to try it.

    ReplyDelete
  2. You'll love it! Let me know if you have any questions and how it turns out! Enjoy.

    ReplyDelete