Memorial Day marks the start of eating al fresco, in the backyard by the grill or at the beach watching the sun go down. Keep it simple with dishes that can be served at room temperature, which are light and include the veggies of the season. Happy Memorial Day and Bon Appetite!
INGREDIENTS
1/2 pound penne
2 tablespoons extra-virgin olive oil
One large shallot, finely minced
1 pound thick asparagus, cut into 1-inch lengths
2 cups Seasoned Fork garden stock
2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
1/2 cup chopped tomatoes
More olive oil to dress pasta
1 tablespoon chopped fresh herbs
The zest of a lemon
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Salt and freshly ground pepper
Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
Meanwhile, in a large skillet, heat the olive oil. Add the shallots and asparagus and cook over moderately low heat, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
Add the peas and tomatoes to the skillet and lightly sauté. Stir in the penne and cook until heated through. Remove from the heat and stir in additional olive oil, fresh herbs and the 1/2 cup of cheese or bread crumbs for vegans. Season with salt and pepper and lemon zest. Transfer the pasta to bowls and serve right away, passing additional cheese at the table. This dish is also order at room temperature and the perfect dish for a family cook-out.
Perfect with a glass of Sauvignon Blanc from Raphael Vineyards.
Adapted Adapted from Food and Wine Magazine.
