Sunday, May 15, 2016


I wanted the lovely spring day to end with an appropriate pasta dinner, hoping to create an elegant homage to the wonderful month of May.  The goal was a dish that was light, fresh, and simple.

My original plan was for the sauce to be a combination of Asparagus and caramelized Shallots.  Unfortunately I burned the Shallots, but being the tiger that I am, I quickly recovered and move on to chopped onions.


1.     Angel hair pasta
2.     Asparagus
3.     Olive oil
4.     Onion – ½ medium onion chopped
5.     Garlic 1 clove pressed
6.     Fresh lemon juice
7.     Mozzarella – cut into ½ inch cubes
8.     Grape tomatoes – halved
9.     Fresh basil, dill, and arugula from Patience’s garden – finely chopped


Cook the onion in olive oil until translucent, and then add the garlic.  Coat the Asparagus with olive oil, season with salt and pepper, and grill on a gas or electric grill.  Then cut into 1” pieces and add to the pan with the onions. Cook over low heat and add the juice from ½ lemon.

When the pasta is ready, place in a serving dish and mix in the onion-asparagus sauce.  Drizzle with olive oil and add about 1/3 cup of the pasta water.  Add the cheese, tomatoes, and fresh herbs and serve.


Patience’s fresh herbs made this dish an unequivocal success.  It was the perfect way to end the weekend.

Sunday, May 1, 2016



Chicken, Broccoli Rabe, Sundried tomatoes – ingredients I have often used with my pasta, but never together…at least until tonight.

1.     Linguine
2.     Chicken tenders
3.     Broccoli Rabe
4.     Sundried Tomatoes in oil   finely chopped
5.     Garlic and onion
6.     Fresh Basil
7.     Olive oil
8.     White wine
9.     Fresh lemon juice
10. Salt & pepper
11. Parmigiana cheese


Brown the chicken in olive oil, remove and cut into bite size pieces, and return to pan to saute with the garlic, onion, and sundried tomatoes and fresh basil.  After 4-5 minutes add the wine and allow it to cook down.  Then add the lemon juice.
In the mean time bring a pot of water to boil, add the broccoli rabe and blanch for about 3 minutes.  Remove and add to the chicken.
Cook the pasta in the same water, and when finished, mix with the chicken and broccoli rabe.  Drizzle with olive oil, sprinkle with cheese and serve.


Save some pasta water if the dish is too dry.  This was an interesting and delightful new way to use Broccoli Rabe with pasta.  We will definitely have this again.