Spring Pesto Pasta Salad

This weather could not be more perfect! The warm, the sunshine, the fresh veggies(my farmers market opens this weekend!), the promise of summer being right around the corner. For me, that means it's time to put away those heavy sauces and stir up some light and deliciously fresh tasting pasta salads. This is a springy derevation of my classic favorite, which I will have to share at some point, but while I am obsessing over the lovely asparagus in the markets right now, I have this bit of bright deliciousness for you to enjoy.

Spring Pesto Pasta Salad:
1/2 box of whole wheat pasta, twists or penne
1 1/2 cups of aspargus, about half a bunch
1 cup of mushrooms
1/2 cup vegetable stock
1 cup of cherry tomatoes, halved
1 cup of spinach
1/4 cup of Pesto sauce
1/4 cup Parmesan cheese
A few fresh basil leaves
Salt and Pepper
Olive oil non-stick spray

Cook the pasta according to package directions. Heat a large skillet over medium heat and coat with non-stick. Chop aspargus into bite size pieces, each stalk should be in about 4 pieces. Add to the pan, add mushrooms as well. Cook until asparagus begin to stick and crisp, then add vegetable stock, reduce heat to low and coninue cooking until asparagus are tender, about 5 minutes. Add halved cherry tomatoes and spinach, cook until spinach begins to wilt, about 1 minute. Add cooked pasta and pesto sauce. Remove from heat and toss until combined, stir in basil and cheese. Season with salt and pepper. Serve with additional parmesan, warm or chilled.

Happy Eating.

Warm Summer Pasta Salad

I will admit, that when I started making this, I didn't know what I was doing. I didn't know what the end product would be or how it would taste. I couldn't decide if I was going to have separate components or one dish, mostly I was just upset because I had planned on making fried chicken cutlets, only to discover I was out of chicken. Life goes on, and becomes what is arguably the best pasta dish I have ever made. And so summery too, something about tomatoes and goat cheese, it just tastes like summer and so does this pasta.



I don't know about the rest of you out there, but the tomatoes in my area have been absolutely stunning this year. Better than I can ever remember. My 2 main sources of tomatoes have been my garden and my CSA, although I occasionally supplement with LOCALLY grown tomatoes from my friendly neighborhood Wegmans. I don't think I have had a bad (forget bad, a not fantastic) tomato all season. I hope your's have been just as delicious.



Warm Pasta Salad:
1 lb of penne or rotini
2 large tomatoes
1 large onion
1 tbsp of brown sugar
1 tbsp of olive oil
2 tbsp store bought pesto
1/4 cup Parmesan cheese
1/4 cup Pecorino Ramano cheese
2 oz of soft goat cheese
salt, pepper, red pepper flakes

Boil water for the pasta and heat the olive oil in a large pan. Slice onion into thin slices and toss with the brown sugar. Put onions into a hot pan and reduce heat to medium low, cook until soft and brown (when the pasta is done) and stir occasionally, so nothing burns. About before the pasta is ready to be strained, chop the tomatoes and add them to the onions, stir and raise heat to high. Drain the pasta, leaving a little water clinging to the noodles. Pour the noodles into the tomatoes and onions and stir to combine. Reduce heat to low and add the pesto and Parmesan and Pecorino cheese. Mix together, add salt, pepper and red pepper flakes to taste. Crumble in the goat cheese right before serving.

Happy Eating.