Lemon Thyme & Ginger

Pappardelle with Sherry Mushroom Sauce

Pappardelle with Sherry Mushroom Sauce, a recipe.

 A silky and chunky mushroom sauce recipe perfect with fresh or dried, long wide shape pasta. With a pound and a half of mushrooms, it has a deep mushroom flavor seasoned with dry Spanish sherry and fresh rosemary.

My stress level is very high now and I desperately need to chill out. In-between two nor’easters, extended power outages, and no internet, I migrated my website from one hosting service to another. Maybe I should have waited until the storms cleared, but then I would still be waiting. No internet.

For over a week my website fluctuated between it’s old home and new one, appearing with different styling and connections. Just like we went from house to house seeking warmth and shelter after the storm. Fortunately, we had a place to go, not like my website that was floating between two homes.

Pappardelle with Sherry Mushroom Sauce, a recipe.

Mushroom Sauce to Sooth the Soul

Amid cleaning out my refrigerator and freezer and restocking our supplies, I spied a pint of store made fresh cream of mushroom soup. I grabbed it up like it was the last pint of soup in the store. Instinctively, I knew other than my internet service returning, cream of mushroom soup was the medicine I needed to calm my mind.

Back home, with each sweet and earthy slurp my body melted into the serene soup. Selfishly, I wanted more and next to mushroom soup, pasta with mushroom sauce grounds me. Like cream of mushroom soup, mushroom sauces for pasta is at the top of my favorite food list. When two of the most comforting foods combine, it is difficult to hold onto any worries. It is time to make this at home.

How to store mushrooms Once I open a sealed package of fresh mushrooms, I put any remainder mushrooms in paper bag. Mushrooms get slimy in plastic bags and containers.

Lidia’s Mastering the Art of Italian Cuisine By Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Pappardelle with Sherry Mushroom Sauce, a recipe

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Pappardelle with Sherry Mushroom Sauce

Pasta coated with a silky mushroom sauce is for the mushroom lover in your family. I like to use an assortment of cultivated mushrooms with some dried wild mushrooms. The variety add more depth of flavor and cuts down on the cost. If you have a bounty of wild mushrooms, all the better. Please note portabellas and baby bellas (crimini) mushrooms, turn the mushrooms and sauce a darker brown and grayish color during the cooking process. A squirt of lemon juice will prevent the brown-grey color from getting too dark. If you use portabellas, remove the dark gills before you slice them. 

Wide flat noodles are my preferred pasta shape with this smooth mushroom sauce. Often pappardelle or tagliatelle are hard to find so penne is a good substitute. If you can get fresh pasta go for it, but make sure you time the pasta to reach just shy of al dente when the sauce is done cooking. Fresh pasta is best eaten right after it is cooked.

This recipe is adapted from Lidia's Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Tagliatelle with Mushroom Sauce. 

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Author Ginger

Ingredients

  • .5 oz (14 g) dried porcini mushrooms*
  • 1 cup (250 ml) boiling water
  • 1 lb. (454 g) dried or fresh pappardelle pasta or tagliatelle, or penne
  • 2 TB extra virgin olive oil
  • 1.5 lbs 750 g assorted mushrooms, sliced thin
  • 1 leek cleaned and minced
  • 3 cloves of garlic minced
  • ½ tsp Kosher salt
  • Fresh ground black pepper
  • 2 TB fresh rosemary minced (thyme or sage)
  • 3 TB tomato paste
  • 2 TB dry sherry or Cognac
  • 1 - 1.5 cups (250 - 375 ml) reserved mushroom liquid, or a combination of vegetable or chicken stock and mushroom liquid
  • 2 TB butter
  • Handful of Italian parsley chopped for garnish
  • Fresh finely grated Romano cheese

Instructions

Reconstitute the dried mushrooms

  1. Place the dried porcini mushrooms in a small bowl and pour the boiling water over the mushrooms. Stir the mushrooms and poke at them to submerge the mushrooms under the water. Quickly cover the bowl with plastic wrap and set aside for 20 minutes. Remove the mushrooms from the liquid my lifting them out with your hands or a slotted spoon and rest them on a cutting board. Pour the liquid through a fine mesh strainer, lined with a double layer of cheese cloth, into a small bowl. Finely chop the reconstituted mushrooms and set aside. Reserve the mushroom liquid for later.
  2. Fill a large stock pot with water and bring to boil. Once the pasta water reaches a vigorous boiling point and add about 2 teaspoons of Kosher salt.

Prepare the mushroom sauce

  1. While the water is coming to a boil, heat a large skillet, about 12 inches (30cm) or sauté pan over medium-high heat. Add 2 tablespoons of extra virgin olive oil add all the fresh mushrooms to the pan. (If you use a smaller pan, you may want to sauté the mushrooms in a couple of batches.) Sauté stirring occasionally until they are cooked through and all their liquid has evaporated.
  2. Add the minced leeks, garlic, minced reconstituted porcini mushrooms, half the minced rosemary, Kosher salt and fresh ground black pepper then stir to coat the vegetables. Cook until the leeks are soft about 5 minutes. Push aside the vegetables to uncover the hot spot of your pan and add the tomato paste to toast it over the hot spot for about a minute. Mix the tomato paste with the vegetables and cook for 4 minutes. Add the liquid, either just the mushroom stock or a combination of mushroom and chicken stock no more than 1. 5 cups (375 ml), and the butter. Turn down the heat to medium and simmer the mushroom sauce until the butter is melted and incorporated into the sauce, about 5 minutes. Taste and add more salt and pepper if needed.
  3. Add the pasta to the salted boiling water and cook until al dente. Refer to the directions on the back of the pasta box. Occasionally stir the pasta so the strands do not stick together. Once cooked, remove the pasta from the water using tongs and add it directly into the pan with the mushroom sauce. Toss to evenly coat the pasta with the sauce. Sprinkle with the remaining minced rosemary and serve.
  4. Serve immediately garnished with minced parsley with finely grated fresh Romano cheese.

Recipe Notes

Dried porcini powder is another way to get earthy mushroom flavor when cooking with cultivated mushrooms. Start with 1 teaspoon. Taste, then adjust with more if needed.

Pappardelle with Sherry Mushroom Sauce, a recipe.

More mushroom recipes for the mushroom lover:

Farro with Mushrooms and Rosemary  Sugar Snap Peas with Shiitake Mushrooms and Ginger

Mix up the Mushroom Sauce

Instead of a pasta sauce, spread the mushroom sauce over polenta, grilled steaks, chicken or white fish.

Top bruschetta with the mushroom sauce. Toast slices of crusty French or Italian bread then paint each slice using a garlic clove. Top the garlic toasts with the mushroom sauce and serve as an appetizer.

Add some cream or crème fraîche to the mushroom sauce for a creamy adaptation. Start with a half of cup (125 ml) and taste. If you use cream add it with the stock, but do not let the sauce boil. If you use crème fraîche, add it at the end before you add the pasta.

Switch up the herbs to reflect the season. Mushrooms taste delicious with thyme, rosemary and sage, but in the summer months, try it with basil.

Experiment with the texture. For a slightly smoother sauce, purée half of the sauce until smooth, then add the purée back with the other mushrooms. Adjust the thickness with more stock.

For a heartier mushroom sauce, add roughly chopped tomatoes to the sauce before you add the stock. Proceed as directed.

Thank You

If it wasn’t for free Wi-Fi at various stores in my area I would not have been able to get my website up and running and publish this post. Thanks to Panera and Starbucks for providing the service. It was a real-life saver for many people like myself during the aftermath of two nor’easters within a weeks’ time. This is not an ad or a sponsored post, just a friendly thank you.

Pappardelle with Sherry Mushroom Sauce. A silky and chunky mushroom sauce recipe perfect with fresh or dried, long wide shape pasta. With a pound and a half of mushrooms, it has a deep mushroom flavor seasoned with dry Spanish sherry and fresh rosemary.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Easy Dinner Recipes for the Family

Easy Dinner Recipes: Seared Fish Tacos

At times the hustle of the day’s events makes preparing a family dinner challenging. Preparing a balanced meal of a protein, vegetables and healthy carbohydrates takes time, especially when you cook with a lot of plant-based foods. Are there any solutions for making dinner that is easy to prepare and doesn’t require a lot of time slaving over a stove? Yes, there are. Listed below are links to easy dinner recipes found on my website for a quick and easy reference.

What is an easy dinner? A dinner recipe that requires little prep work and comes together in a reasonable amount of time. There are a couple of solutions to make dinner easier to put together. One short cut is, buy produce already chopped. Many grocery stores offer a wide selection of produce already chopped and ready for cooking. Each item may cost more, but if buying prepared vegetables is the difference between making dinner or not, it is worth the price. I do not usually buy cut up produce because these days I am mostly cooking for two. However, I cannot ignore how buying prepared vegetables saves a lot of time. It is my opinion, the value of cooking and eating a home cooked meal is significant, especially when compared to eating take out dinners.

Another time saver is make dinner in one pan. Sheet pan, or one pot dinners often require minimal prep, work and everything cooks on (or in) one pan. This also makes clean-up a lot easier as well.

All of these recipes easily come together with little prep work, or cooked in one pan or pot, or take a minimal amount of time to cook. Enjoy!

 

Easy dinner Recipe Post, Spanish inspired Mussels

Easy dinners: Shellfish

One of my favorite easy dinner recipe is my Spanish Inspired Mussels with Chorizo Sausage. The mussels are cooked in a broth of tomatoes, garlic, wine and Spanish chorizo sausage. The broth comes together in about 20 minutes and the mussels take 5 minutes to cook. I never served this meal to young children, but many adults love this. It is great for entertaining a small group of friends, because you can cook the sauce ahead of time then cook the mussels 5 minutes before you want to eat dinner. Serve with good crusty bread to soak up the juices and a tossed salad. For a vegetarian option, omit the chorizo sausage.

Sautéed Sesame Shrimp with Spinach is another supper easy dinner recipe. This recipe is an older one of mine, but the shrimp and spinach cook up quickly and with little effort. Serve with white or brown rice or your favorite grain.

 

Easy Dinner Recipes: Fish Tacos with Mango and Avocado salsa

Easy dinners: Fish

I honestly believe all my fish recipes on Lemon Thyme and Ginger are easy to make. By nature, fish does not require a lot of cooking time. They are an especially easy dinner to make when the fish is cooked in a pouch of parchment paper or aluminum foil. Rainbow Trout with Lemon and Dill and Oven Poached Salmon with Spinach Butter Sauce are both prepared en papilloteSole Stuffed with Herbs is similarly prepared, but it is not tightly sealed in a neat package.

Fish Tacos comes together easily when you buy the cabbage already sliced for coleslaw.

 

Easy Dinner Recipe: roasted curry chicken with potatoes and raisins.

Easy dinner: Chicken

Another favorite easy dinner are sheet pan meals. I particularity like to use chicken when I make a sheet pan dinner, either bone in or boneless work. The boned chicken will take longer to cook but the chicken does not dry out as much, especially with chicken breasts. If you want to go the boneless, skinless chicken route, use chicken thighs, breasts dry out too easily. Roasted Curry Chicken with Potatoes and Raisins has minimal prep and is delicious paired with blanched broccoli, green beans or a salad. Oven baked Chicken with Shallots and Fennel is another easy chicken dinner baked together on one sheet pan.

 

Easy Dinner recipes: Lamb chops

Easy Dinner: Meat

One of my favorite marinades for meat is the sherry marinade used in Grilled Sherry Marinated Flank Steak. It also tastes great with pork tenderloin. Both types of meat benefit from a flavorful marinade. I like to marinate the flank steak over night, but if you want place the flank steak in the marinade first thing in the morning, it will taste just as delicious. If the current weather prohibits you from grilling, pan grill the flank steak on the stove top. You get more browning and caramelized flavor using a grill pan vs the broiler.

The easiest of all meats are lamb chops. They are delicious and quickly cook on a grill or stove-top within a matter of minutes. My recipe for Lamb chops: An early fall harvest dinner for two, describes how to cook lamb chops. In the winter, you can substitute the summer and fall vegetables in this recipe with any vegetable recipe on the blog like, Sweet and Spicy Herbed Carrots, or Green Beans with Roasted Onions.

 

Easy dinner recipes: Pasta with spicy brussels sprouts and sausage

Easy dinner: Pasta

The fastest and easiest cooked tomato sauce I know is Marcella Hazon’s, Tomato Sauce with Rosemary and Balsamic Vinegar. Tomatoes, garlic, extra virgin olive oil, rosemary and balsamic vinegar come together for a silky sauce perfect for penne or other tube-shaped pasta. It makes for a light supper, but a satiating one at that. It also tastes delicious over polenta. If you want a more substantial red sauce and pasta meal, make Pasta with Turkey Meat Sauce.

This time of year Brussels sprouts are easily found at most grocery stores, Pasta Dinner with Spicy Brussels Sprouts and Sausage is a real crowd pleaser, especially for the meat lover in your family. For a vegetarian option substitute the sausage with chickpeas or cannellini beans.

 

Easy dinner recipe: Basil Zucchini Frittata

Easy dinner: Eggs

Often when we are in a hurry or low on food, we make a frittata. Basil and Zucchini Frittata is a great quick and easy dinner for the summer, but in the winter substitute the basil and zucchini with left over Brussels sprouts with pomegranate glaze. Or, make a pasta frittata with left over pasta with turkey meat sauce.

Omelets are another easy dinner choice. However, I prefer to make one omelet at a time as opposed to one big omelet, sliced into individual servings.

 

Easy dinner recipes: Silver Palate chocolate cake

Easy Dessert Recipes:

Swedish Apple Pie is so easy, someone who insists they cannot bake, will have success with this recipe.

Yogurt Panna Cotta is also easy to put together. You can make a spiced fruit sauce with any seasonal fruit.

If a cake is what you want, Silver Palate Chocolate Cake was my go to dessert for many years.

 

If you make any one of my recipes I would love to hear from you. You can share a photo on my Facebook page, or on your Instagram feed and tag me @lemonthymeandginger.

 

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Spaghetti with Turkey Meat Sauce

Spaghetti with Turkey Meat Sauce, recipe.

When schedules are tight, and you want a hearty dinner with little preparation, a pasta dinner with turkey meat sauce is the answer. I can’t tell you how many times I relied on this meal over the years. When my kids lived at home, pasta with turkey meat sauce was a regular, if not weekly dinner. Fortunately, they never tired of this very dependable and affordable meal.

Spaghetti with Turkey Meat Sauce, recipe.

Pasta served with a simple meat sauce made with ground turkey and canned tomatoes is the basis for this recipe. We use ground turkey a lot for burgers, meatloaf, or a meat sauce. Don’t get me wrong, I love a juicy beef cheese burger, and believe Bolognese sauce is food for the Gods, yet the boys preferred ground turkey. Luckily, when it comes to making a meat sauce, their preference for ground turkey was easy to satisfy. Unlike ground beef, ground turkey is the perfect choice when you want a quick meat sauce. Turkey does not require several hours of cooking to break down and develop rich flavor like beef does. In fact, because turkey is so lean, the longer it cooks the tougher it gets.

Originally, my intention for making this sauce was to create a meal that was easy to make, and my kids would eat. With little toddlers running around I often did not have time to chop a lot of vegetables. A substantial meal with little prep was the ideal dinner. Aside from the amount of time the turkey meat sauce needs to cook, the most difficult part is preparing the garlic. As for the rest of the meal, ground turkey quickly browns then cooks in a sauce of chopped up canned tomatoes, grated carrots and the minced garlic. The time it takes to boil water and cook the pasta provides a window of 30 – 40 minutes. This gives the meat sauce plenty of time to cook. The result, is a meat sauce with bright flavor, and my attention could easily move between making dinner and my children’s needs.

Spaghetti with Turkey Meat Sauce Recipe

As the boys grew up and if time allowed, I added other vegetables or seasoning. It is a great sauce to use up any loose vegetables hiding in the refrigerator. Anything goes be it, red pepper flakes, pancetta, fresh herbs, winter squash, mushrooms, or other vegetables. You name it, this hearty sauce develops into whatever your inspiration desires.  However, keep in mind, adding more ingredients changes your quick dinner into one requiring extra preparation and cooking time.

Spaghetti with Turkey Meat Sauce Recipe.

Spaghetti with Turkey Meat Sauce, recipe.

For a vegetarian/vegan pasta sauce: Tomato Sauce with Rosemary and Balsamic Vinegar 

What I really like about this meal, is it so adaptable. I find it difficult to call this a recipe, instead it is a foundation for endless possibilities. It is a simple family dinner that can easily be made with whatever ingredients are in your pantry or refrigerator. There is no need to measure, use what you have and adjust to your tastes. If you only have one 28 oz can of crushed tomatoes, it will still taste great. If you don’t have fresh herbs there is no need to run to the store, used dried herbs. What is important is putting a nutritious homemade dinner on the table and enjoying time spent with your family and friends.

 

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Spaghetti with Turkey Meat Sauce

Turkey meat sauce is perfect for the times you need an easy family dinner with little fuss or extra work. It is a hearty sauce with bright flavor and is not too heavy. Adding grated carrots balances the out any harsh flavors from the canned tomatoes and makes them sweeter. A perfect weeknight dinner for the family.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 -5
Author Ginger

Ingredients

  • 1 lb 453 g ground turkey
  • 2 TB extra virgin olive oil
  • 5 cloves garlic green germ removed and minced
  • ¼ tsp red pepper flakes optional
  • 1 medium or 2 small carrots about 2.5 oz / 75 g grated on a box grater
  • 1- 1½ tsp Kosher salt divided
  • 1 28 oz / 800 g can of whole tomatoes in purée rough chopped
  • 1 14.5 oz / 411 g can of crushed tomatoes
  • 1 tsp dried oregano
  • tsp dried basil
  • 1 tsp granulated sugar
  • 1 lb box spaghetti or other favorite pasta
  • 1 TB balsamic vinegar
  • small handful of fresh basil leaves
  • small handful of fresh parsley

Instructions

  1. Fill a stock pot 2/3 up with water and place on a burner over high heat.
  2. Place another large sauce pan, or 5qt Dutch oven over a burner set to medium-high heat. Pour in 2 TB of extra virgin olive oil. When the oil starts to shimmer, add the ground turkey to the pot and break it up. Let the ground turkey cook undisturbed for about 3 minutes. Once the turkey meat starts to brown break up any large chunks and stir. Cook the ground turkey until the meat is no longer pink and the juices collected on the bottom of the pot have evaporated, about 2-3 minutes.
  3. Add the grated carrots, minced garlic, red pepper flakes, if using, and ½ tsp Kosher salt. Stir and cook for about for a couple of minutes.
  4. Add both cans of tomatoes with their juices, dried oregano, and dried basil to the ground turkey and stir. Bring the sauce to a brisk boil, then turn down the heat to medium. Add the granulated sugar, 1/2 tsp of Kosher salt and stir. Taste and correct for seasoning with more Kosher salt if needed. If you are using no-salt canned tomatoes, you may need the full 1½ tsp of kosher salt to the sauce. Don't add more sugar until it has simmered for several minutes. You should not need extra sugar, but sometimes a pinch is required. The sugar helps sweeten the sauce and balance the flavor.
  5. Simmer the sauce for about 15 minutes. Taste and adjust for seasoning.
  6. When the sauce is done simmering, and just before serving, turn off the heat and add the chopped fresh herbs and balsamic vinegar to the sauce. Stir to mix.
  7. Meanwhile, when the water comes to a boil add about 1 TB of Kosher salt to the boiling water and cook the pasta following the instructions on the back of the pasta box. Ideally, time the pasta to finish cooking just after the sauce is finished cooking.
  8. Drain the pasta from the water and add a little olive oil and stir. Plate the pasta with sauce and serve with grated Romano or Parmesan Cheese.
Spaghetti with Turkey Meat Sauce, recipe. A perfect quick pasta dinner for any night of the week. It is also a great recipe for the beginner cook.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Family Favorite: Pasta with Ham and Spring Vegetables

Pasta with Ham and Spring Vegetables, a recipe.

Do you know that feeling you get when the family or friends are together and all is good with the world? It can happen spontaneously by a simple gesture or after a big heartfelt moment. I treasure those moments, the feeling of complete satisfaction and joy. Peace. At those times the little things do add up and are greatly appreciated. A simple “Thank you”, carries a generous statement of gratitude. “You are doing a great job”, gives a small boost of confidence. “I am here”, builds reassurance that you are not alone. Even a home cooked meal gives family and friends a time and place to gather, share show gratitude, promote confidence and feel connected.

Pasta with Ham and Spring Vegetables, a recipe.

Pasta with Ham and Spring Vegetables, a recipe.

I know it sounds cliché, but in our home that moment and feeling would happen when we served pasta for dinner. When pasta was on the table, everyone was happy. A pasta dinner satisfied all taste and food preferences in the family. There were no protests at dinner, even if it did include an ingredient that was not a particular favorite. That offending food would get pushed aside and everything else devoured without complaint. When the, “… What?… Why? …Really?…Again? …I hate that,” dinner drama was not a focal point of the evening, the five of us would be relaxed, the conversation would flow, jokes told, and all was right with the world.

On the occasions when I combined two favorite foods in one meal, that made the evening a special occasion. My children love ham almost as much as they love pasta and a dinner of pasta with ham, (and peas), filled them with joy. Andrew, Evan and Taylor loved it so much, they ate the peas without complaint. If I asked any one of them what they wanted for dinner, pasta with ham was frequently requested.

Pasta with Ham and Spring Vegetables, a recipe.

Pasta with Ham and Spring Vegetables, a recipe.

Now that my sons are independent, they enjoy cooking this meal for their friends and significant others. Often, on a late weekend afternoon, I would get a call asking me how to make this pasta dinner. My oldest son, Andrew, claims that it was after he made pasta with ham and spring vegetables for Amanda, “the woman of his dreams”, their relationship went from casual to true love. Now, Andrew and Amanda are happily married so don’t underestimate the power of a good home cooked pasta dinner.

When it’s pasta for dinner, all is right with the world.

Pasta with Ham and Spring Vegetables, a recipe.

 

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Pasta with Ham and Spring Vegetables

Pasta with ham and spring vegetables is a very versatile meal and one that I adapt frequently. The base of this recipe is pasta with ham, cream and peas, but the asparagus is so good this time of year that I wanted to include it. I have been really enjoying asparagus with leeks and tarragon so I omitted the cream to focus on the spring vegetables and ham. If you are interested in using cream add about a 1/2 cup or less to the sauce around the time you add the ham and peas. The spring vegetable and tarragon combination is a melody of its own, and would be a delicious vegetarian option without the ham. As with a lot of pasta meals, recipes are guidelines and can be adapted based on what odd and ends of vegetables are in the frig calling out to be used. Enjoy!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 - 6 servings
Author Ginger

Ingredients

  • 1 lb pasta penne, farfalle or fusilli are great choices
  • 12 oz cured ham sliced in strips 1 inch by 1/4 inch
  • 1 cup fresh or thawed frozen peas
  • 1 to 2 lbs of asparagus
  • 1 small leek cleaned and white and light green parts sliced thin
  • 1/2 cup vegetable broth preferably homemade or low salt store bought
  • 1/2 cup grated Parmesan or Romano cheese
  • 3 garlic cloves minced
  • 2 Tbls chopped fresh tarragon plus one sprig of tarragon
  • 1 Tb olive oil
  • 1-2 Tb butter
  • Kosher salt
  • Pepper

Instructions

Prep all ingredients before you begin cooking.

  1. Clean and cut off the woody end of each asparagus spear. Hold onto to each end of an asparagus spear and bend it bringing both ends together. Where it snaps off, the bottom portion is the woody tip, discard. Cut the remainder of the asparagus spears into thirds.
  2. Peel the garlic and remove the green germ (sprout of a new garlic plant), then mince the garlic,
  3. Slice the ham to even strips shorter than the asparagus.
  4. Mince tarragon

Cook pasta

  1. Fill a 5 qt stock pot halfway to three quarters full with fresh water. Set the stock pot with the water on a burner and turn the heat to high. Bring the water to a rapid boil and cook pasta according to the directions on the back of the pasta box.
  2. Reserve some of the pasta cooking water when finished cooking.

Make the spring vegetable and ham sauce.

  1. Begin preparing the sauce while you are waiting for the water to boil. Melt 1 Tbl olive oil and 1 Tbl butter in a large 12-inch skillet, or sauté pan. Once the butter has melted add the leeks and garlic to the pan. Add a small pinch of Kosher salt and sauté stirring lightly. Add the prepared asparagus and tarragon spear to the leeks and briefly sauté. Add about 1/2 cup vegetable broth, cover the pan, and braise the vegetables on medium heat for about 5 minutes. The asparagus will not be completely cooked through at this point. You want them to still be crisp with some liquid in the pan. Take the top off the skillet and add the sliced ham and peas. Continue cooking the vegetable and ham mixture at a low simmer, uncovered. This should be around 3-5 minutes before the pasta is done. You are just warming up the ham and peas since they are already cooked.

Putting it all together

  1. Once the pasta is done, turn off the heat, scoop out some pasta cooking water and set aside, and drain out the water through a strainer. Return the pasta to the pot on the stove. Add the grated cheese and a small amount of the pasta water, start with about 1/4 cup or less, to the pasta and stir until the cheese is melted and everything is evenly distributed. Add the vegetable and ham sauce, minced tarragon, and 1 Tb of butter or olive oil to he pasta. Stir until mixed through.
  2. Serve immediately with grated cheese and fresh ground black pepper on the side.

Recipe Notes

1.It is hard to mess up with pasta, with the exception of overcooking it. Over cooked pasta is mushy and miserable. Use the back of the box as a guideline for cooking time and begin tasting a couple of minutes before the recommended total cooking time. Cook the pasta al dente. There will still be a firm texture, but not chewy or raw tasting. The color of the pasta will have an even appearance and there will be nothing mushy or gummy about it. 2. Just like overcooked pasta, overcooked vegetables are a major disappointment. They lose their shape, texture and flavor when they are overcooked. I like my vegetables cooked but still crisp in texture with a bit of freshness left in them. Watch the vegetables and taste for desired doneness.

Pasta with Ham and Spring Vegetables. A family favorite pasta dinner recipe with ham and asparagus, leeks and peas. A delicious medley of spring vegetables. Perfect for any night of the week.

© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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