Monday, May 9, 2011

Farfalle with Corn, Asparagus and Jalapeno

I love pasta.  Do you?  I checked out from the library Scott Conant's New Italian Cooking.  There are only a few recipes I will try in it.  This is one of them and we all loved it.  I served it with a huge salad with an Asian dressing, cranberries & sliced almonds.  After working outside in the flower beds today I feel real good about serving this healthy meal.  Don't you just love hard work, good food and warm sunny days?

Farfalle with Corn, Asparagus and Jalapeno
Bring a large pot of salted water to boil then add 1 lb farfalle pasta and boil until almost al dente.  Save 1 cup of pasta water and drain the rest.

In the meantime add to a skillet with olive oil, 1 red onion diced and 1 seeded and chopped jalapeno.  Cook until tender about 5 minutes.  Add about 2 cups frozen corn and let cook until warm.  Add 1 lb small diced asparagus and cook until crisp tender. 

When everything is done combine the pasta, pasta water and veggies in a skillet and warm through.  Salt and pepper.

Angela's Asian Dressing
1/2 c extra virgin olive oil
1/2 c apple cider vinegar
1/4 c Bragg's or other soy sauce
2 tbsp honey

Mix together in a mason jar with a fork.  Pour over salad.

Strictly Homemade

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