Whenever we have a busy week full of work projects, I try to keep a few staples in the house that I would not normally have; one being dried pasta. We prefer to make our own pasta, but late nights call for something simple and nourishing. Otherwise, the pizza delivery guy will be getting a call from us.
With well-stocked “fresh” staples such as shallots, yellow onions, herbs, and cheese it is easy to make this delicious pasta dish. Keeping a variety of fresh vegetables in the house will make this recipe even easier. We use whatever is currently in season; it is really lovely with everything from spring peas all the way to rich butternut squash.
Couple weeks ago we received a surprise package from Oceanmist; 5 pounds of gorgeous fava beans. The timing was perfect as we were going to be working late, and now we were set for dinner. Favas do take a bit more prepping but are definitely worth it. The beans we received were a bit on the larger side; therefore, I had to peel the outer layer off as well as the inner layer, but there was a sweet surprise instead. To give the dish a little tang, I added zest from one lemon as well I used some of the fresh ricotta we made; both went really well with the favas.
Feel free to play with this recipe. Use different combinations of veggies and cheese, such as roasted tomatoes and smokey mozzarella, sweet baby peas with swirls of fresh mascarpone cheese or broccoli pieces with chunks of Gouda; really it is all about using your imagination.
Recipe: Go To Pasta
- 2 cups fresh vegetables
- 2 tablespoons olive oil
- 1 medium shallot, minced
- 1 clove of garlic, minced
- 1/2 lemon juiced
- 1/4 cup white wine
- 3 tablespoons of fresh herb minced, used thyme for this dish
- zest from one lemon, optional (it went well with favas)
- cheese, your choice, be creative
- kosher salt, to taste
- fresh cracked black pepper
- 1 lb pasta, cooked according to directions
If you like this recipe, check these Meatless Meals: