Pasta tiiime! It’s been awhile since we had a vegetarian pasta party, no? I love throwing shrimp and meatballs on pasta, but those both seemed overwhelming to the flavors I was envisioning for this pasta. I would have loved to roast the asparagus and grape tomatoes for this recipe, but there was no way I was turning on the oven during this heat wave that Denver is riding.
Yesterday was finally tolerable, but I almost melted this weekend walking around the Cherry Creek Arts Festival. The rest of the weekend was spent in shorts and tank tops drinking lemonade with 15 ice cubes, eating snacks and appetizer food instead of dinner, and playing Settlers of Catan in the shade of a tree in Cheesman Park. Is anyone else obsessed with that game? I’ve won about 4 times out of the 6 times I’ve played the game… it is such a puzzle and I think my brain loves it.
P.S. If you live in Denver, and want to experience Settlers, let me know… because it’s not a 2 player game and I want to play (#allidoiswin) more often.
I have been adding feta to everything for the past few weeks because I can’t get over its delicious tangy flavor, and it melts ever so slightly onto the warm pasta and asparagus in this recipe. White beans get warm and creamy when sauteed with a little olive oil, bringing this tasty pasta together in one pot on the stove. Throw in cherry tomatoes, mint, and lemon juice, and you’ve got a fabulous pasta in 15 minutes!
- 4 ounces orecchiette (1.5 cups dry pasta)
- 2 cups asparagus
- 1 cup great northern beans
- 1 tablespoon olive oil
- ⅓ cup grape tomatoes
- ¼ cup mint
- ¼ cup feta
- ½ lemon
- Begin cooking pasta per package instructions. 2 minutes before the pasta is finished, add chopped fresh asparagus to the boiling water with the cooking pasta. Drain pasta and asparagus together.
- In the empty pasta pot, add olive oil, salt and pepper, and white beans. Sautee until warm.
- Add pasta and asparagus back to the pot with chopped grape tomatoes, sliced mint, crumbled feta, and the juice of half a lemon. Toss together and serve warm or chilled.
Anybody in the mood for a bright and summery pasta chock full of delicious add-ins? I used skinny asparagus for this recipe so it would get tender quickly, but adjust cooking time for different pasta or fat asparagus stalks. I loved this pasta right off the stove (notice that there are only 2 pictured servings..?), but it was also delicious at room temperature.
How have you been surviving the beginning of summer and the heat it brings? Even though I complain, I am so happy to have the long daylight hours, my cravings for bright and light flavored meals, and all the froyo!