Pasta Primavera

Pasta Primavera.  The name just screams Spring.  Literally, primavera means Spring.  I thought that this would be quite fitting to welcome the season and enjoy some fresh produce and make sure that B and I don't sit around eating cake and cupcakes all the time and actually eat something good for us!  I bought a large bunch of asparagus that I was excited about using, seeing as it's a Spring vegetable, and I tried to use some other timely vegetables. Fennel is at the end of its season, and carrots are almost always in season.  The tomatoes and red pepper are in there because they were in the original recipe and because I just like them. 

I had never owned Herbes de Provence before I decided to make this recipe and I'm so glad I purchased them.  I love how they tasted and more than that, I loved how they made my house smell.  It was wonderful.  B came home, walked in the house and was instantly excited about dinner.  Predictably so, the baby lady wanted nothing to do with the entire dish.  I was ok with that though, because it was so good and I was glad that there was more for me to eat.

Pea and Arugula Pasta

I received two large (12 or so ounces each) bunches of arugula in my  Washington's Green Grocer and I was at a loss.  B isn't exactly a huge fan of all things bitter and I couldn't imagine that the baby lady would be either, so I went onto facebook and begged my friends for ideas.  I received several suggestions, one of which was an easy pasta dish found here on Martha Stewart's website.

I loved the fact that this recipe had a bunch of peas in it because the tiny one eats those on occasion, and B is a huge fan.  When we traveled to Ireland, he was ecstatic about "mushy peas" being on the menu at all the restaurants.  I told him that he was eating glorified baby food....

Anyway,  I wouldn't call this recipe a winner for my household as I believe B called it "butt weed" at one point, but I enjoyed it.  I liked the occasional bit of bitterness and the brightness of peas (this sentence sound so pretentious) and of course I loved the pasta.  But who doesn't like pasta...oh yeah, my daughter!  I can't get over it.

Penne with Garlic Mushroom Sauce

When I was little, I was one of those kids who hated mushrooms because they were "slimy".  Then, when I was a teenager I wouldn't eat mushrooms because "eating fungus is gross".  Well something must have happened to me because mushrooms are now one of my favorite ingredients.  I love their earthiness and the way it can almost feel like you're eating meat, without actually eating meat of course.  This pasta dish is hearty, earthy and probably going to become one of my favorite dinners.  Served with some bread and a salad with a bunch of veggies, this meal is awesome.

Serves 4 as a main dish

Ingredients:

4 T. butter, divided 

8 cloves garlic, minced

1 lb. assorted mushrooms, sliced (I used one box of button and one box of baby bella)

1/2 t. dried basil

1/4 t. salt

1/8 t. ground black pepper

1/4 c. vegetable broth

1/4 c. white wine

2 T. olive oil

1 T. lemon juice

2 T. fresh parsley, chopped

2 t. fresh chives, chopped (optional)

parmesan cheese (optional)

1 lb. penne pasta

How:

Bring a large pot of salted water to boiling and add pasta.  Cook according to directions on box to al dente.

In a large skillet, melt 2 T. butter over medium.  Add garlic and saute for 30 seconds before adding mushrooms, basil, salt, pepper, vegetable broth and white wine.  Cook until mushrooms are tender, about 6 minutes.  

Add the remaining 2 T. butter, olive oil. and lemon juice.  Let the butter melt and then bring to a boil for 3-5 minutes and let the sauce thicken to your liking.  Add parsley and chives and then spoon over cooked pasta.  Sprinkle with shredded parmesan cheese.  

Enjoy!

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