Pasta night

I'm not cooking tonite..the boss is. Though we seldom eat beef, I just had a hankering for grilled delmonico's tonite. I made macaroni salad early this morning before I headed off to the fields and had picked up some early spinach that will saute up in a jiff. Warm temps have finally moved in for the weekend and after all the rain we had earlier this week, it's more than welcomed.

I've been working in the new gardens all week, scrambling to get the rest of my early seed in..clearing the twelve large raised beds has been quite an undertaking. And I've been cooking little or else just light meals before I drop off to sleep each night. But when it comes time to harvest all that I have planted, I will have forgotten how backbreaking inheriting someones old garden uncared for in years.

Last night was pasta night, nothing special, just spaghetti with an assortment of veggies..shallots, asparagus, plenty of mushrooms, a small onion, a bit of chicken stock, white wine, sweet peppers, a couple of bags of my roasted plum tomatoes and lots of grated cheese. I'm getting pretty low on the tomatoes :( but freeing up space in the freezer. Boy! Did it ever hit the spot.



Next weekend is May Day and I can't wait! Fiddleheads will arrive! Hooray! I hope everyone enjoys this beautiful weekend.

Tagliatelle ala Pisano

1 shallot, diced fine
6 garlic cloves, sliced
6 TBLS olive oil
2/3 cup pistachio nuts, chopped
2 TBLS each fresh parsley, basil & rosemary
1/2 cup marinara sauce (optional)
salt, pepper to taste
1 lb tagliatelle pasta
juice of half a lemon
freshly grated romano cheese

Sautee shallot and garlic in a large skillet five minutes. Add pistachio nuts, herbs and seasoning. Add marinara sauce (opt) Heat for 3 minutes more.. cover, and keep warm.

Cook the tagliatelle pasta al dente.. drain, but reserve 2 TBLS of the cooking liquid and add it to the garlic & herbs. Squeeze the juice of 1/2 lemon over all and toss all together & serve with crusty bread, fresh garden salad and of course some Lambrusco. Enjoy!