In Boston, it’s been the sort of week where only three food groups will satisfy: carbohydrates, cheese and wine. Yes, cheese and wine are actual food groups this week. It’s basically all we’ve lived on around these parts for the last seven days. You’d be surprised how a good stinky cheese plate and an ever-open bottle of red table wine can calm the jittery nerves.
Let’s be real. If you read this site, it’s no surprise to you that cheese and wine work wonders, right?
But when it becomes your nightly ritual, along with a constant stream of the local news, anyone can fall into a stagnate way with cheese and wine rather quickly. And then you find yourself asking your friend to help stop the madness. And in order to move past my permanent hazy I-can’t-believe-this-is-real hangover, I wanted something fresh, green and spring.
This pasta recipe is the easiest with only seven ingredients and whatever au currant vegetables you want to toss into it all. Michelle went for peas and asparagus, and then garnished with a few tiny market tomatoes. She also used a gorgeous dried pasta made by Sfoglini Speciality Pasta in Brooklyn, New York. I discovered this rich pasta about a year ago and have finally stocked it in the Eat Boutique Shop. Food fans cannot live on sweet treats and perfect jams alone, so I’m pleased to say that we’re adding more savory items to the shop bit by bit.
Michelle’s recipe did the trick. I’ve moved onto a new food season with vegetable enthusiasm. In fact, I sipped a bright green swiss chard and almond milk smoothie this morning and it was… actually… delicious.
While I haven’t given up on cheese and wine as the calming force in an otherwise crazy world right now, because you know wine goes beautifully with this dish, I am appreciating other restorative joys like a brisk walk in the sun, a dinner out in my favorite city, and stacks and stacks of my favorite cookbooks.
What are you using, food or otherwise, to keep on keeping on this week? Chin up and make this dish!
Spring Vegetable Pasta with Ricotta
Makes 2 servings
- 1/2 pound dried pasta
- 1 cup ricotta cheese
- Zest and juice from one lemon
- 2 gloves garlic, minced
- Salt & pepper to taste
- 3 tablespoons chopped fresh basil, plus more for garnish, if desired
- 1 cup peas
- 1 cup asparagus, cut in to 1-inch pieces
- 1 tablespoon olive oil
- Bring a salted pot of water to a boil.
- In a small bowl, combine ricotta, zest of lemon, minced garlic, chopped basil, salt and pepper.
- Cook pasta according to directions. In the last minute, add peas and asparagus. Drain pasta reserving about 1/4 cup of pasta water.
- While pasta is still hot, mix pasta, ricotta mixture, lemon juice and olive oil together. Add some of the reserved water if you need to thin it out a little.
- Serve garnish with sliced tomatoes and more basil, if desired.
All photos taken by and recipe developed by Michelle Martin.
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