On one of our weekly shopping expeditions my friend and I discovered the most awesome pasta made in Grand Rapids Michigan by the Local Epicurean. The box says it is “hand made pasta by passionate artisans.” I believe them. There are numerous combinations including lemon dill, asiago oregano, portobello Parmesan, red beet, asparagus garlic and several others. I’ve purchased and cooked many different pastas that purport to contain various vegetables but they seem to only be colored pastas. The Local Epicurean pastas actually taste like the ingredients they are infused with. Each package has cooking instructions and a recipe. This is the recipe, slightly modified, for the asparagus garlic pasta.
4 T olive oil
1 cup asparagus cut into approximately 1″ pieces
1 cup grape tomatoes halved
1 cup of sweet yellow peppers rough chopped
1 cup mini portobellos
4-5 cloves of garlic minced
1/4 cup shallots sliced
1 cup fresh grated Parmesan cheese
1 package asparagus garlic pasta
Put up a large kettle of salted water for the pasta and bring it to a boil. This pasta cooks very quickly, 4-6 minutes.
Prep all of the vegetables.
Heat the olive oil in a large skillet and add all of the vegetables stirring occasionally. Cook 5-6 minutes until vegetables are tender. Season with salt and pepper to taste.
While the vegetables are cooking grate a generous cup of parmigiana reggiano.
Once the pasta is cooked drain but do not rinse.
Add the pasta, cheese, and about 1/2 cup of the pasta cooking liquid to the vegetables.
Toss until well combined and serve. Enjoy every bite.
You can add shrimp, scallops, or thinly sliced chicken breast but I served it as a vegetarian meal. It could also be garnished with some fresh parsley or basil. Serve with a nice salad and some good bread and you have a meal that you’d be proud to serve any guest. And how easy was that! If you cannot find this particular pasta the recipe would still make a very tasty dish.
I was recently at Eataly in Chicago with my daughter and was inspired to make my own pasta. I haven’t made pasta in a very long time. Years and years. I just think it would be great fun especially if I can talk someone into doing it with me. Maybe that will be one of my next blogs. We’ll see.