I’m not sure if the asparagus season was really late this year (I’m rubbish at remembering seasonality) or if the supermarkets are just importing a lot (I was in a hurry forgot to check), but there’s a lot about at the moment. This suits me. I get to eat a lot of it, and gradually save up the stalk trimmings for soup.
It’s hot, and I was tired and not particularly hungry, so just griddling it and throwing a couple of flavours into the mix works really well.
I’ll give a recipe, but it’s pretty cursory. Like so many of the best things, you heat it up and cover it in cheese.
Continue reading Quick summer supper: griddled asparagus with pecorino
Pasta! You can throw a haphazardly selected set of things over it, and just put it in your mouth. Pesto and green beans? No problem. Leftover meat from yesterday? Sure, plus a chopped tomato. It’s convenience wizardry.
I always feel like a bit of a cheat when I post one of those recipes. Oh, sure, the pasta section of Silver Spoon is basically this kind of combinatorial list, but it’s backed by another 1200 pages of great recipes. It’s hard to feel shortchanged by a book with a whole chapter on endives.
(yes, I know those are gnocchi – deal with it)
Which is a roundabout way of saying that to make this post feel a little less cursory, I’ve rounded up three basic pasta recipes. Well, it’s more like two and a half. The first is light, summery and vegetarian – rigatoni (or gnocchi) with a sauce of roasted peppers and celery. The second and third are variants – a basic cream sauce with optional spinach, and either salmon or finocchiona sausage.
Continue reading 3 simple pasta suppers – with celery & pepper sauce, sausage, and salmon