Wednesday, September 7, 2011


The CSA veggies arrived yesterday. The good news? No zucchini. In its place was a large bag of green beans; not my favorite veggie but Patience loves them. So dinner tonight will be green beans for my sweet wife, with asparagus for me.


Penne pasta
Green beans and asparagus, cut into 1-2’ pieces
Shallots and garlic, thinly sliced
Olive oil
Lemon juice
White wine
Red pepper flakes
Heavy whipping cream
Parmesan cheese
Gorgonzola or blue cheese


Sauté the garlic and shallots in olive oil with red pepper flakes and butter, then add the green beans and a splash of wine and cook for about 10 minutes before adding the asparagus and dill. Cook for about 10 minutes adding lemon juice whenever.

When the pasta is added to the pasta water add the cream to the veggies and stir frequently. Before the pasta is ready add some grated cheese to the pan, then add the pasta and mix well. Save some of the pasta water if needed to keep the dish from becoming too thick.


Too good to be legal! The prosciutto was a last minute thing…sliced and added to the pan just before serving. The gorgonzola…just a small bit…was added late in the cooking of the veggies.

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