SUMMER PASTA
I first published this recipe as a Spring Pasta, but is a wonderful Summer Pasta with the additions of fresh local corn, green peas, and tomatoes. Be creative and substitute whatever veggies you choose.
1 onion, peeled and sliced thinly in strips
1 red pepper, seeded and cut lengthwise in strips
1 yellow pepper, seeded and cut lengthwise in strips
1 asparagus bundle
2 ears corn, shucked and kernels cut off cob
Green Peas fresh, quart size bag
2 tomatoes, small and cut into bite-size pieces
2 garlic cloves, or more if you like1/2 cup chicken broth, I use Better Than Bullion
1 lemon, juice and zest of
4 ounces parmesan cheese, freshly grated
1 pound fettuccine, preferably fresh and lemon flavored
Olive oil, about 2 tablespoons
Salt
Black olives, optional
Pasta recipe below:
Wash asparagus and break off tough ends; cut into bite-size pieces (about 1 inch long). Boil 5-6 quarts of water that has been lightly salted. In a skillet over medium-high heat, sauté half of the onions and peppers until browned and caramelized. Meanwhile, cook asparagus in chicken broth for 2-3 minutes. Add the rest of the onions, peppers, along with the garlic, corn, peas, garlic and sauté just until heated through. Cook pasta in boiling water for 60-90 seconds (if fresh, otherwise follow directions on box). Pour 1 tablespoon of olive oil into a warm pasta bowl and toss with onions, peppers, asparagus with chicken broth. Add the tomatoes, lemon juice, zest, and 3 ounces of the grated cheese and continue to toss until incorporated. Garnish with olives ad remaining cheese. Serves 4-6 as a main course and 6-8 as a first course.
LEMON PASTA
3 cups unbleached all-purpose flour
1 teaspoon salt
3 eggs
1 lemon, juice and zest
1 tablespoon olive oil
Mix flour with salt then put into mixer with a dough hook. Combine eggs, egg yolk, lemon juice and zest, olive oil to dry ingredients. Mix slowly until the flour and liquid ingredients are combined and form a ball. Remove and place in refrigerator for about 5 minutes. Roll flat enough to begin running through a pasta maker (fettuccine cut).
For detailed instructions to make the pasta check out my blog in the Diehl Dish
