Spring Pea and Asparagus Orecchiette

May 25, 2013

Sometimes, you just need a good disguise…

dis·guise  (transitive verb) 

Definition of DISGUISE:

1.) a: to change the customary dress or appearance of

      b: to furnish with a false appearance or an assumed identity 

2.) obsolete : disfigure

3.) to obscure the existence or true state or character of : conceal

Examples of DISGUISE:

  • He tried to disguise his voice on the phone but I could tell it was him.
  • Adding a lot of fresh vegetables, herbs, and fancy things to a pasta dish to disguise the amount of complex carbohydrates actually consumed… when all you really want to eat is an extra-large portion of pasta and a glass of wine.

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I love carbs.  Therefore, something must be off-balance in my brain and emotional-eating psyche.  But surely I’m not the only one in the world who sometimes yearns for a pasta dish.  I have a rule with myself though:  If I am to consume pasta there must be an equal or greater amount of vegetables served with said pasta.  Henceforth, everything evens out in the end.  (Right!?  Don’t answer that.)

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Ingredients needed;  Asparagus, peas, shallots, garlic, parsley, mint, lemon zest & juice, pine nuts, parmesan cheese (not pictured), and orecchiette pasta = Appropriate veg to carb ratio.

Let’s begin…

The prep. for this dish does take some time, so be prepared to be armed with a sharp knife and cutting board for about 30 minutes.  Once things are sliced, diced, toasted, zested, and grated, things come together pretty quickly.

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See, magical vegetable medley.  While the pasta is cooking, the shallots and garlic are lovingly sauteed with fresh asparagus and peas.  I’d imagine that this mixture would make a superb “pesto” if you just added it to a food processor with the herbs… spread on top of a slice of toasted, rustic bread drizzled with olive oil?  Oh, the possibilities!

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Mix the vegetables with pasta in a large bowl.  Then add handfuls of fresh herbs, lemon, pine nuts, cheese, and a little reserved pasta water to thin things out.  See, easy peasy!

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The orecchiette pasta shape is fun because it’s like little pockets for the peas and nuts to sit in.  However, any other small pasta would do.  Go outside… sit, eat, and enjoy the beautiful weather the world is having.

I took leftovers to work for lunch the next few days.  It was such a treat and made my co-workers drool with envy (not really).  I would suggest adding a little olive oil on top before dashing out the door for work/reheating.

Recipe slightly adapted from Cookie & Kate.  For the full recipe, click here:  Spring Pea and Asparagus Orecchiette from Simplified Feast

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One Response to “Spring Pea and Asparagus Orecchiette”


  1. […] what I said about my carbohydrate to vegetable ratio in my post for Spring Pea and Asparagus Orecchiette?  Good, I thought you would […]


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