Tuesday, March 28, 2017

Think Spring: Pasta w/ Shrimp, Asparagus & Pesto


Ah, March, you are almost over......I have not hung up my winter coat for good yet, and I also have not been able to find even California asparagus, so I cheated and bought asparagus from Mexico.
So sue me.

I need it. I need spring so badly.

I get jealous when I see bloggers proudly displaying their rhubarb tarts and asparagus dishes in March!.....I think a move to a warm climate is in my future.

I have nothing seasonal to display.

I bake a lot of cakes in March and April because I can't stand the boring produce section in my market.
I have to drive to NYC if I want to find ramps and fiddlehead ferns or some interesting pretty radish.

Such problems.

Here is a springy pasta dish that is bright and delicious.

I added plain Greek yogurt to the pesto to make it creamier, and some lemon juice for brightness. :)

I used frozen peas, Mexican asparagus, shrimp from God knows where (always scares me......), but the pasta was made locally!
I used fresh made "spaccatelle", which is an original old pasta shape from Sicily.....they say it is "bent, like Sicilian politics". :)

Ok, enough. This is delicious, I don't care where you get your ingredients from anymore.

See you in May, when my mood is better.


Pasta w/ Shrimp, Asparagus and Pesto:

1 lb. of fresh pasta
1/3 cup of basil pesto (made w/ pine nuts, Parm, garlic, and basil)
1-2 tbsp of plain Greek yogurt
juice of half a lemon
salt & pepper
1/2 lb. defrosted shrimp
bunch of asparagus, trimmed and cut into 1" pieces
1/3 cup of defrosted peas

Start by boiling the pasta in salted water.

I am lazy, so the last 3 minutes of the cooking, I throw in the shrimp and the asparagus pieces!
One pot to clean, and it's all ready at the same time!

Feel free to use store bought pesto, especially if you have a good Italian market....and I have no basil in March, so I obviously bought it.

Add in a tablespoon or two of yogurt.....it makes the sauce rich and creamy, trust me.
Add to the pesto the lemon juice and taste and adjust to your liking.

Add the cooked pasta, asparagus, defrosted peas and cooked shrimp to a big bowl and mix w/ the yogurt pesto sauce.


Add freshly grated Parmigiano Reggiano cheese for added goodness.


Ok, now I am happy again.

:)

3 comments:

Katie C. said...

Oooo, I like the idea of adding yogurt to the pesto. I still have some cubes of pesto that I froze last summer. I was sort of hoarding it ;-)

Stephanie said...

You are hilarious. I live outside of Toronto and feel your pain. I am done, done, done with winter.

NJ is a bit warmer than Ontario and I'm always impressed by the bounty of the produce you cook with for recipes.

Bebe said...

It was 87 today here in the Greater Los Angeles area… Sending some to all of you back east. Watsonville strawberries are in our market. Some asparagus but not quite yet. Soon...