Spring is here! It's time to enjoy warmer weather....
alone in the hills...
the smell of the flowers....
Someone get that puppy a mask
cute Spring outfits...
to the grocery store and back...
....and Spring recipes!
Before we start, we need to talk about that mountain of dirty dishes you have going. You know the one. This is your dirty dish intervention. No, it's not art. It's kitchen sink Jenga, and you are exactly two more dishes away from a total collapse. This is why you should make Spring Parmesan Pasta. It's cooked in one pan. The pasta doesn't have to be precooked.
The added veggies and lemon make this recipe from goodcook a nice Springtime dish, even though it does have some rich ingredients that could easily be substituted or left out to make it healthier. It wouldn't take away from the fresh taste and flavors of the dish. 
I had to elbow someone for the last box of pasta
You will need 1Tbsp oil, 1 1/2 c. diced ham, 1 Tbs. minced garlic, 8 oz pasta (any kind you can find at this point), 1 c. shredded parmesan cheese, 1 c. milk or half & half, 1/2 c. butter, juice and zest of 1 lemon, 2 1/2 c. chicken broth, 1 c. peas, 1 c. asparagus, 2 Tbs. chopped parsley, and salt & pepper to taste.
First, chop your asparagus into 1-inch pieces. I'm a big fan of asking other people do it. Use this time to dice your ham, also. You can use leftover ham, or just buy it pre-diced.
Make sure whoever chops for you cuts each piece of asparagus exactly 1-inch. Use a ruler to check their work. This should only take you about 2 hours.
In a large pan, heat the oil on medium-high heat. Add the ham and garlic and cook for 2-3 min.
When the recipe asks for a tablespoon of garlic....
Smells like cozy goodness
(Once the ham and garlic is lightly brown, you're going to add the pasta, parmesan, milk, butter, juice and zest of lemon, and chicken broth. Don't be shy with the lemon- it doesn't overpower the dish. Let it cook for about 12 minutes over medium heat. Stir occasionally while you take a listen to today's song. If you are still singing it a week from now, it's not my fault.
If you were wondering why it tastes so good....
As much as I love the taste of entire sticks of butter in my food, I find it to be unnecessarily rich. I did use the 1/2 c. of butter this time, but next time, I will reduce it. I think you can start with 1/4 c. of butter and add more as needed.
Next, add the peas and asparagus and cook for another 3-5 minutes. Add salt & pepper and parsley for garnish. 
Tastes even better the next day
"Where flowers bloom, so does hope."
Since we are on a Julie Andrews kick today, check out her new storytelling podcast for children.
For a Spring Parmesan Pasta recipe card, please click here. Some Spring items that make us happy.... * 
2 Comments
|
RSS Feed