It’s spring! It’s finally, and really spring! You know it. You can smell it in the air. It’s that perfect time of year just before it turns hot and muggy in the city. And I’m vowing to take advantage of all the goodness that Spring has to offer.
So now onto another pasta entry. I know, you’re probably tired of pasta, but I’m not. Plus, it’s about the only thing I can cook for a crowd it my tiny “kitchen”. I just didn’t want this weekend to end, and like most Sundays, I invited people over so that I could forget it would be Monday again in just a few hours. We would make fresh pasta! For five! It would be perfect. Sam went to work. And after almost two hours of kneading and rolling out and cutting the almost two pounds of pasta, we basically had dough again. The strands wouldn’t dry, and as soon as they touched, they stuck together like glue. I finally had to tell Sam it was time to give up. Our guests had arrived and we hadn’t started any other part of the meal. It was not a pretty sight.
So off to D’Agastino Sam went, and I made the delicious lemon sauce for the (store bought) pasta. It ended up being fine and I thankfully have understanding friends, but it was just another instance when sometimes, the kitchen just beats you.
Lemony Linguini for Five (adapted from Giada DeLaurentiis)
2/3 c. olive oil
½ c. freshly squeezed lemon juice
¾ c. grated fresh Parmesan
½ c. grated percorino
lemon zest (from 2 lemons)
salt & pepper
1 ½ lb dried linguini
In a large bowl, whisk the oil, cheeses, lemon juice, salt & pepper, and zest. Set aside. Bring a large pot of salted water to a boil and cook the pasta according to the package. Drain and reserve 1/3 c. of cooked pasta water. Add the pasta to the lemon sauce and toss to until it is completely coated. Add the pasta water if the pasta needs more liquid. Serve with grated parm, pepper and lemon zest.
Prosciutto Wrapped Asparagus
2 bunches asparagus
salt & pepper
½ lb. thinly sliced Prosciutto
Preheat the oven to 400 degrees. Cut off the woody ends of the asparagus and place in a large roasting pan. Drizzle olive oil and balsamic vinegar over the asparagus and top with salt and pepper. Toss to coat them completely. Place in the oven and roast for 15-20 minutes until tender. Remove from the oven and let cool. Wrap each spear with a small piece of Prosciutto and serve with grated parm.