9-11-16 CAPELLINI WITH PEAS, ASPARAGUS, & ARTICHOKE HEARTS

        

INGREDIENTS:

1.     De Boles artichoke wheat Capellini

2.     Asparagus

3.     Peas

4.     Artichoke hearts

5.     Olive oil

6.     Onion

7.     Garlic

8.     Basil

9.     Tarragon

10. Butter

11. Heavy whipping cream

12. Fresh lemon juice

13. Dry white wine

14. Vegetable broth

15. Salt & pepper

16. Grana Padano cheese

PROCESS:

I had no predetermined plan when I started tonight’s dinner.   With a limited pantry, I settled on the ingredients available: Asparagus, frozen peas, and frozen artichoke hearts. It began like almost all of my meals – sautéing onions and garlic in olive oil.  I cut the asparagus into 1” pieces, partially thawed the frozen peas and Artichoke hearts in the microwave and added them to the pan, along with a cube of frozen chopped basil, about 1/3 cup of vegetable broth, and some dried Tarragon.  Several minutes later I splashed in some dry white wine (Pinot Grigio), and a few minutes later some fresh lemon juice.  Everything simmered over low heat while waiting for the pasta water to come to a boil.  While the pasta was cooking I added a small amount of heavy whipping cream - no more than ¼ cup.  The pasta was added to the sauce, and served with a sprinkling of Grana Padano cheese.

COMMENTS:

This was as much fun to cook as it was to eat.  With my usual objectivity I am giving this a 10+.