There are still a few (o.k., more than a few) boxes to be unpacked. At least there are no more to be brought into the house!! For now, we are trying to figure out the best ways to use the kitchen. There's a huge pantry that, with organization, will be very efficient. Once the rest of the house is in place, I plan to take a chair and a cup of coffee into the pantry where I'll sit and decide where everything goes. Until then, I'm finding we have quite a bit of pasta. At least it is light and was easy to move!! The farmers' market had lovely asparagus. We enjoyed it in one of our favorite spring (almost summer) dishes.
Pasta with Asparagus, Tomatoes and Feta a combination of two Chicago Tribune recipes
2 pounds asparagus
3 Tbsp olive oil
3 ounce chunk of Parmesan, grated
1. Snap off woody bottoms of the asparagus and peel the stalk. Cut on the diagonal into 2 inch pieces.
2. Place the asparagus into a bowl with the olive oil and add salt and pepper to taste. Mix well and allow to stand fifteen minutes.
3. Spread the asparagus in one layer on a baking. Roast in a 500 degree oven about ten minutes, shaking the pan a few times during that time.
4. Transfer the asparagus and any juices back to the bowl. Add more salt and pepper to taste, stir in the Parmesan and set aside.
8 ounces penne pasta (cooked according to package directions)
2 Tbsp olive oil
3 cloves garlic, minced
6 each, halved red and yellow tomatoes
1/2 cup each crumbled feta and freshly grated Parmesan
salt and pepper
6 basil leaves, thinly sliced
5. Heat the oil in a large skillet over medium heat; stir in the garlic and tomatoes. Cook, stirring occasionally, until the tomatoes are slightly softened and the garlic is golden--about five minutes.
6. Stir in the cooked and drained pasta.
7. Stir in the asparagus, the feta and the parmesan. Garnish with the basil.