Simple Springtime Pasta Food

SPRINGTIME PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain. Transfer pasta to a large bowl.
• Stir cucumber, black olives, red onion, mayonnaise, sour cream, dill, salt, dry mustard, and garlic salt together in a bowl; pour over the pasta and gently mix to coat evenly.
• Cover bowl with plastic wrap; refrigerate for 2 hours before serving.

SPRING PASTA SALAD

Steps:

• Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the asparagus pieces 2 minutes before the pasta is done. Drain the pasta and asparagus; rinse under cold running water to stop the cooking. Toss the pasta and asparagus with the peas, roasted peppers, tomatoes, shallot and dill.
• Make the dressing: In a small bowl, whisk together the olive oil, mustard, honey, garlic and lemon zest and juice. Season with salt and pepper.
• Pour the dressing over the pasta salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
• When ready to serve, bowl it up. Then shave some ricotta salata over the top, drizzle with a little olive oil and sprinkle with pepper.

SPRING PASTA

Steps:

• Prick eggplant several times with the tip of a knife. Place it in a parchment-lined bamboo steamer set over boiling water, and steam until tender, about 10 minutes.
• Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add peas, and season with salt. Cook, covered, for 2 minutes. Transfer to a small bowl.
• Bring a large pot of water to a boil; add salt and pasta, and cook until pasta is al dente, 4 to 6 minutes. Drain pasta. Meanwhile, in the same skillet you used for the peas, heat remaining tablespoon butter over medium-high heat. Add spring onions, parsley, sage, chives, garlic, cooked peas, salt, and 1 tablespoon water. Cook, covered, until onions are bright green, 3 to 5 minutes. Add arugula, and cook until wilted. Top cooked pasta with pea mixture. Garnish with 1 tablespoon chervil and 1 tablespoon grated Parmigiano-Reggiano cheese.
• Remove eggplant from steamer, and cut lengthwise almost in half. Top each eggplant with 1/4 cup ricotta cheese; season with salt and pepper. Drizzle with olive oil, and garnish with 2 tablespoons grated Parmigiano-Reggiano cheese and remaining tablespoon chervil. Top each serving of pasta with a ricotta-stuffed eggplant, and serve immediately.

SPRINGTIME PASTA

Steps:

• Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
• Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
• Tip the cooked pasta and kale into the pan, then stir through the bacon and goat's cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.

SIMPLE SPRINGTIME PASTA

Steps:

• Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta