“pasta primavera” . . .
Today’s weather was sunny and mild once the rain fell and moved on this morning. The result is a fresh garden with birds twittering along while I make dinner tonight.
Over the weekend, I bought a handful of fava beans in their shells – the most expensive green vegetable anywhere, as far as I’m concerned. You end up paying the weight of these massive outer skins to reveal a few fava beans wrapped in their protective membranes. Parboiling the shelled beans in their skins, then rinsing them under cold water, then enables you to peel that skin off of each bean to harvest the bright green, tender fava bean within. It’s worth it but it’s tedious.
With the fava beans (and plenty of crushed garlic,) I planned to quarter cut some fresh asparagus with the tough stems broken off. Earlier, I had a small bit of fresh spinach that I cooked in butter, chopped up and added a bit of heavy cream to make creamed spinach. When the fava beans were shelled (G. kindly lent a hand there,) I sauteed two cloves of garlic in a generous amount of unsalted butter, added the fava beans, asparagus and after they were cooked, the creamed spinach. What beautiful greens!
To a pot of boiling water, I added dried egg fettucine and cooked them through, draining them and adding back to the pot with a gob of butter to coat them, along with some truffle salt and chopped parsley.
To serve, I’ve begun plating pasta dishes in shallow soup dishes that I found at Brimfield, eons ago – they turn out to be just the right shape and size for a good-sized serving of spaghetti, or in this case, fettucine with Spring vegetables. I also like to squeeze a crescent of fresh lemon over the dish after the vegetables and before freshly grated parmesan cheese is provided on top.
YUM YUM YUM! (and the kitchen smells divine with the garlic, vegetable, butter aromas wafting around. . . ) Now, to rescue the bottle of wine I remembered to put into the freezer a little while ago. The wine was divine – a wonderful one given to us by C. with an odd name: “Qupe.”