What I've come to realize over time, is that this blog is really the most useful to me (besides of course my legions of adoring fans). I use it all the time when I don't have a particular recipe or cookbook with me. And since most everything I post here are things I like and make all the time, it is an invaluable resource. However, sometimes all I want to do is post a recipe, and I'm not feeling particularly chatty or interesting. So new rules, sometimes all you get is a recipe. Yay!
Ok, so moving on, I recently purchased the Williams Sonoma Pasta book. The awesome Penne ala Vodka from the last post was from this book, and the second one I tried (see below) was a success as well. Here it is, with some minor adjustments by me:
Penne With Spring Vegetables
1 bunch asparagus, cut into 1 in pieces
3 tbsp butter
3 tbsp olive oil
10-12 scallions, chopped (white and light green parts only)
2 c baby spinach
1 1/2 c frozen peas
1/2 c white wine
3/4 c heavy cream
1/2 c basil (before mincing), finely minced
1 lb penne
salt and pepper
Boil water for pasta. Blanch the asparagus in the boiling water for approx 4 minutes. Remove with a slotted spoon.
Meanwhile, melt the butter with the olive oil over med-low heat
Add the scallions and saute until wilted, approx 5 minutes
Add the spinach and peas and saute until the spinach is wilted, another 3-5 minutes
Add the asparagus and white wine and cook 3-4 minutes, until reduced
Stir in the cream, and bring to a boil
Simmer until the cream is slightly thickened, about 3 minutes, then add the minced basil
Season to taste with salt and pepper
Toss with the penne and enjoy!