Friday, October 1, 2010

Labour Pasta

Despite the deceiving title of this post, this is a really easy dish to make. I made it while in labour. Seriously. It was almost three o'clock September 14th and I hadn't eaten lunch yet so I was starving. While the pasta was cooking I went into labour. But I still finished cooking the pasta, made the sauce, and ate it. I needed my strength, right?

The pasta sauce is basically this fresh pea crostini spread from a previous post with a couple of other things added. As in the previous post, I am giving you ingredients with no measurements- use the amounts you feel in your gut and then taste. To give you a place to start, for one serving I used a 1/2 cup of peas. All you are doing is pureeing everything in the food processor which means the sauce is done before the pasta, and because it isn't cooked you don't lose any nutrients. This is my new favorite pasta dish right now, please try it!

I can't sign off of this post without mentioning, as you've guessed, that baby is finally here!!! Parker is perfect and healthy and keeping me very busy so I'll try to post when I can. There's not a whole lot of cooking going on right now in our house... good thing I froze so many meals while I was waiting for his arrival.

  • frozen peas, thawed in a sieve under running water
  • olive oil
  • lemon juice
  • salt
  • pepper
  • feta cheese
  • small handful arugula or baby spinach
  • flat leaf parsley
  • dried short pasta such as rotini, penne or farfalle (bowties)
  • Parmesan cheese to serve (optional)
Cook pasta to al dente according to package directions. Meanwhile, puree all other ingredients in a food processor. Drain pasta, reserving some cooking water, and add pasta back to pot. Add pesto sauce and stir- the heat from the pasta will warm the sauce- adding a little of the pasta cooking water at a time if the sauce is a bit dry. Serve with Parmesan cheese grate over top if desired.

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