It’s spring, and all I want to do is stuff my face with gorgeous fresh greens (and some chocolate for dessert) and call it a day.
As we have begun the month of May, it has become increasingly harder for me to keep up my motivation in school. I can nearly see the light at the end of the tunnel, May 27th shining bright in the near future. Unfortunately I still have a French exam and an AP language test that is blocking that light, but I know it will be here before I know it.
In the meantime I have been rewarding myself from completing a full school day with a fancy dinner of pasta for one. As the old adage goes, “there is no sincerer love than the love of food,” and I believe when George Bernardo Shaw said this he was referring to pasta. It must be true because I can’t remember the last time I ate pasta that I didn’t think about its deliciousness for the rest of the day. Pasta is always there for you.
When Modern Table Meals reached out to me to give their lentil pastas a try, I felt my true Italian, pasta lover self begin to dream of all of the possible combinations. And I’m not even Italian! Because of this, I resorted to find inspiration from the Italian Goddess, Giada De Laurentis herself. The first pasta dish that came up when I did a Google search was her recipe for a lemony pasta with fresh asparagus. With all of the fresh spring asparagus in my grocery store, I knew that this would serve as the perfect model for my recipe.
Just remember: when the schooling gets tough, get pasta-ing.
- 1½ cups Modern Table lentil penne
- ½ cup frozen peas
- ½ cup fresh asparagus, cut into 1 inch pieces
- ½ tbsp olive oil
- ¼ cup pasta water, plus more if needed
- ¼ cup chicken broth
- juice and zest of half a lemon
- ⅓ cup parmesan cheese
- ¼ tsp salt
- ⅛ tsp black pepper
- Bring a large pot of water to a boil.
- Cook the pasta according to the directions (I cooked mine for 9 minutes).
- Before draining your pasta, ladle out about a cup of pasta water and set aside. Drain Pasta and set aside.
- Meanwhile, heat a medium skillet with the olive oil to medium high heat.
- Add in asparagus and cook until vibrant. Add in the peas and cook for another minute or until the peas are warmed.
- In the pot that you cooked your pasta in, combine the ingredients for the sauce over medium heat. Add in the pasta and the veggies and stir until combined. If your sauce is too thick, add additional pasta water. If it is too thin, add more parmesan.
- Serve immediately with additional parmesan and fresh basil.