This recipe was selected for me to try by my beloved niece and very best friend in the whole world Miss Stephanie. She helps me so much with my cooking projects. We live many miles apart but that does not stop us from working together. I can't imagine letting a day go by without talking to her at least 50 times. We are a great team and we have some suprising adventures in our future!!!
This recipe is a Rachel Ray recipe from her Big Orange Cookbook. It is designed to be vegetarian but I could certainly imagine adding grilled chicken breast to it also. Recipe follows:
Salt
1 lb. thin aspargus, trimmed of ends
1 lb. whole wheat penne pasta
1 Tbls. extra-virgin olive oil
2 Tbls. unsalted butter
2 large garlic cloves, minced
2 Tbls. all-purpose flour
3/4 cup vegetable stock or chicken if you prefer
3/4 cup half-and-half
2 Tbls. Djon mustard (I cut it in half, I am not a fan of mustard)
2 Tsp. lemon zest
Black pepper
2 Tbls. fresh tarragon, finely chopped
Juice of 1 lemon
1 cup Parmasen Cheese
Directions:
Bring pasta pot to a boil , add salt. Drop the asparagus in for 2 minutes. Remove, drain and chop into 2-inch pieces. Add the pasta to the water and cook to al dente. (This is the key to this recipe. The asparagus water flavors the pasta)
To a skillet over medium heat add extra-virgin olive oil and butter. When melted add garlic and cook gently for 2-3 minutes. Sprinkle flour in and cook for another 1 minute, stirring. Whisk in the stock, half-and-half, mustard, and lemon zest. Season the sauce with salt, pepper and tarragon, cook for another 2-3 minutes, until thickened. Add the lemon juice, and gently toss the asparagus and the pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper, to taste, then top with cheese and serve.
Thank you Steph. I love you!!!!
Enjoy!!!
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