Summer Pasta Primavera

I get excited when it is the summer time (produce wise, not weather wise...I'm looking at you heat and humidity).  The fruits and veggies look so great.  Here's an easy pasta dish using in season veggies...the goat cheese "super pimps it"! (I've become a fan of Jamie Oliver's Meals in Minutes on the BBC America and he says this and I like it.)

Summer Pasta Primavera

Serves 4

Ingredients:
3 T pine nuts
2 T olive oil
1 package of mushrooms, sliced
2 cloves garlic, minced
1 bunch of asparagus, 2 inch chop
1 lemon
1/2 c. white wine
3 scallions thinly sliced
1 package of pasta (I used parpadelle)
2 T goat cheese, crumbled

Utensils:
saute pan
large pot

Directions:
Place pine nuts in a dry pan over medium heat.  Lightly toast (about 5 minutes) until golden.  (Don't run off because you need to smell if they are about to burn to take off the heat).  Meanwhile, put a large pot of water on the stove and bring to a boil.  Add pasta and cook to al dente according to package.

Remove pine nuts from pan.  Add olive oil, mushrooms and garlic to pan.  Sweat out the mushrooms (about 5 or so minutes).  Add the asparagus, lemon juice and wine to pan and put a lid on it to steam the asparagus about 3-5 minutes.  Add a ladle full of the pasta cooking water and the scallions.

Place cooked noodles into a bowl and add the veggie mixture with a bit of the broth.  Top with the toasted pine nuts and goat cheese crumbles.  Printer Friendly Version