I was busy rifling through recipes to utilize some snap peas I had received in last week’s CSA box. Inside the box, I had found the attached instructions on how they should be eaten to be completely unacceptable. They were to: “just eat the snap peas, raw.” No thank you! Healthy eating can only take me so far, and it doesn’t take me far enough to sit and eat raw vegetables with no seasoning for dinner. If I died the next day I don’t want my last meal on earth to be raw snap peas, or carrots, or cauliflower, you get the idea. This was this reason for my fervent pursuit of a recipe, so I could use up the snap peas. I ran across this one, in the May 2008 issue of Bon Appetit, adapted it a little, and it turned out to be a pretty darn good summer pasta. I got my flavor kicks and also ate my veggies. Now that is a healthy compromise!
Serves 4!
Gremolata is garnish of parsley, lemon and garlic. In this recipe capers are substituted for the garlic.
Gremolata:
3 Tablespoons Italian parsley, chopped
1 Tablespoon lemon peel finely grated
1 Tablespoon capers drained & chopped
1 Tablespoon olive oil
Mix parsley, lemon peel, capers and olive oil in a small bowl set gremolata aside.
For the Pasta:
¼ Cup olive oil
12 Ounces linguine
1 small yellow onion, thinly sliced
4 cloves garlic, chopped
2 Red jalapeno chiles, thinly sliced
2 Zucchini cut crosswise into 1/3 inch slices
1 Cup snap peas
1Cup packed fresh basil leaves
1 Cup Parmesan cheese, grated
Cook pasta in boiling salted water until al dente. Make sure to reserve 1 cup of the cooking liquid. I like to do this buy sticking a heavy mug into the boiling water and scooping some out. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add onion, garlic, and jalapenos, sautéing until soft, about 3 minutes. Add zucchini and snap peas and sauté until tender about 3 minutes. Season with salt and pepper. Add drained pasta, the cooking liquid (salted boiled water), basil and grated Parmesan cheese to the skillet. Toss until the basil is wilted and the pasta is coated. Season with salt and pepper. Top with gremolata and extra Parmesan cheese.
Serves 4!
Gremolata is garnish of parsley, lemon and garlic. In this recipe capers are substituted for the garlic.
Gremolata:
3 Tablespoons Italian parsley, chopped
1 Tablespoon lemon peel finely grated
1 Tablespoon capers drained & chopped
1 Tablespoon olive oil
Mix parsley, lemon peel, capers and olive oil in a small bowl set gremolata aside.
For the Pasta:
¼ Cup olive oil
12 Ounces linguine
1 small yellow onion, thinly sliced
4 cloves garlic, chopped
2 Red jalapeno chiles, thinly sliced
2 Zucchini cut crosswise into 1/3 inch slices
1 Cup snap peas
1Cup packed fresh basil leaves
1 Cup Parmesan cheese, grated
Cook pasta in boiling salted water until al dente. Make sure to reserve 1 cup of the cooking liquid. I like to do this buy sticking a heavy mug into the boiling water and scooping some out. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add onion, garlic, and jalapenos, sautéing until soft, about 3 minutes. Add zucchini and snap peas and sauté until tender about 3 minutes. Season with salt and pepper. Add drained pasta, the cooking liquid (salted boiled water), basil and grated Parmesan cheese to the skillet. Toss until the basil is wilted and the pasta is coated. Season with salt and pepper. Top with gremolata and extra Parmesan cheese.
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