Asparagus and Pea Pasta with Ricotta and Tarragon

I had bought a big tub of ricotta from Costco and had 1 cup left so went searching for ricotta recipes and came across this simple dish. (Stay tuned for what I had originally needed 3 cups of ricotta for!) It's yummy and super easy to prepare, so makes a great weeknight meal. I used asparagus and frozen peas (I looooove frozen peas, I can eat a big bowl of them plain) but feel free to use whatever vegetable you have on hand. I liked the tarragon but if that's not your favourite herb, try a different one.

If this sounds good, you might also like:
French Pasta Salad
Asparagus and Feta Pasta
Artichoke Rotini Pasta
Pasta with Portobello Mushrooms in Mustard Wine Sauce

Asparagus and Pea Pasta with Ricotta and Tarragon
Adapted from Martha Stewart

Serves 4

12 ounces gemelli or other short pasta
1 bunch asparagus (about 3 cups), ends broken off, cut into 1 inch pieces
1 package (10 ounces) frozen peas
2 tablespoons butter
1 1/2 tablespoons dried tarragon (not the crushed kind)
1/2 tsp ground black pepper
1/2 tsp salt
1 cup ricotta cheese

In a large pot of boiling salted water, cook pasta 3 minutes less than al dente. Add asparagus and peas, and cook 1 minute (or until asparagus is bright green). Reserve 1/2 cup pasta water; drain pasta and vegetables, and return to pot.

Toss pasta and vegetables with butter, tarragon, pepper, salt and ricotta, adding a little reserved pasta water as needed to create a thin sauce that coats pasta; season with salt and pepper as desired.

French Pasta Salad

Hope you guys are all enjoying your last days of summer! I've really enjoyed all the fresh fruit and great produce but I'm looking forward to my favourite season, fall.

I love pasta salads so I thought I'd try out this French pasta salad to bring to my mom's for dinner. It's a pasta salad with asparagus (I'll miss you!), roasted red peppers, toasted hazelnuts, feta, capers, parsley, and an herb Dijon dressing. While it wasn't the perfect salad, I liked it and think it could be really great with some modifications. Less pasta, more asparagus (and/or green beans). More roasted red peppers, parsley, hazelnuts and capers. More Dijon mustard in the dressing. I really like my grain salads and pastas heavy on the vegetables so I usually reduce the amount of grain and up the vegetables, but didn't do that this time.

If this sounds good, you might also like:
Tarragon Pecan Asparagus
Mediterranean Pepper Salad
Portobello Salad with Mustard Dressing
Tabbouleh

French Pasta Salad
Adapted from Moosewood Restaurant Daily Special

Note: I made this again recently (May 2010) and changed some things - it was much better. I used 3/4 lb pasta, 2 cups of chickpeas (new addition), 2 shallots instead of 1, 2 tbsp oil, 3 tbsp Dijon (was too strong on the first day but good on following days), 1 jar of roasted red peppers, 1/4 cup chopped parsley, 3/4 cup walnuts (instead of 1/3 cup hazelnuts), and 2 tbsp capers.

1 pound whole wheat penne or ziti or rotini or fusilli
3 cups asparagus, woody ends broken off and sliced into 1 1/2" pieces

Vinaigrette Dressing
1 tsp dried tarragon
1 tsp dried basil
1 large shallot, minced
3 tbsp olive oil
1/4 cup red wine vinegar
1 tbsp Dijon mustard
1 tsp salt
1/4 tsp ground black pepper

2/3 cup chopped roasted red peppers
2 tbsp finely chopped fresh parsley
1/3 cup toasted hazelnuts, finely chopped
1 tbsp drained capers
1/2 cup feta cheese, crumbled (about 1/4 lb)

Toast the nuts for about 10 minutes in a 325F oven, then rub them briskly with a towel to remove the skins.

In a large pot of boiling water, cook the pasta for about 8 minutes, until al dente. Drain the pasta in a colander, rinse well with cool water, and set aside to drain again.

Meanwhile, blanch the asparagus in boiling water to cover for about 3 minutes, or until just tender. Drain them and run them under cold water, and set aside. Whisk together the vinaigrette ingredients in a small bowl.

Combine the pasta, asparagus, and roasted red peppers in a large serving bowl and toss with the dressing. Sprinkle on the parsley, hazelnuts, and capers and crumbled feta cheese. Toss to combine.

Serve at room temperature or slightly chilled.

Note: If you're making this ahead of time I would wait to put the dressing on because it soaks into the pasta and doesn't seem as strong.

Tarragon Pecan Asparagus

As some of you might know, I'm always reluctant to use my favourite fresh fruits and vegetables in cooking/baking because I love enjoying them just on their own. Asparagus is a favourite, especially the tips, but I had bought a lot one week so decided to try out a new recipe. And oh wow was it addictive. I could've sat and eaten a big bowl of just that for dinner.

Tomorrow is the start of Leng's (A Fat Cat Who Created A Vegetarian) two week salad challenge that I'm taking part in! Every day you have to eat a salad (as your main dish or as a side) that includes (at minimum) leafy greens, a different coloured vegetable/fruit, protein and a grain. I love eating big substantial salads for meals so I'm really looking forward to the challenge. I plan on posting about my salads every few days. Oh and that picture up there is my gorgeous salad bowl (though I think it's supposed to be a pasta bowl). I like tossing everything together and this bowl is big enough to make sure everything stays in the bowl (most of the time anyway).

If this sounds good, you might also like:
Asparagus and Feta Pasta
Sesame Beets
Maple Mustard Glazed Potatoes and String Beans
Herbed Cauliflower with Capers & Lemon

Tarragon Pecan Asparagus
Adapted from The Vegetable Dishes I Can't Live Without

Yield: 4 to 5 servings

1 1/2 lbs asparagus
2 tbsp balsamic vinegar or cider vinegar
2 tsp honey (Use a different sweetener to make this vegan.)
1 tbsp olive oil
1 cup minced pecans, lightly toasted
4 cloves garlic, minced
1/2 tsp salt (or to taste)
2 tsp dried tarragon
freshly ground black pepper, to taste

1. Break off and discard the tough bottom ends of the asparagus, then slice the stalks on the diagonal into 1 1/2 inch pieces. Set aside.

2. Combine the vinegar and honey in a small bowl and mix until the honey dissolves. Set aside.

3. Place a large deep skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the pecans and saute over medium-low heat for about 10 minutes, or until they are fragrant and lightly toasted.

4. Turn the heat to medium-high, and add the asparagus, garlic and salt. Stir fry for about 3 to 5 minutes, or until the asparagus is just barely tender. (Thicker asparagus will take longer.)

5. Add the vinegar mixture to the asparagus, stirring well. Cook over high heat for only about 30 seconds longer, then remove from the heat.

6. Stir in the tarragon, more salt if you like, and some black epper to taste. Serve hot, warm or at room temperature.

Spaghetti with Spinach Cream Sauce

This is another successful recipe I've made from New Vegetarian Cuisine. Admittedly the recipe calls for low fat or reduced fat ricotta cheese but I really can't stand low fat cheese. The taste is so muted and bland and I always end up adding more so I may as well just eat the real thing and enjoy it! I modified this recipe to add in extra vegetables (zucchini and asparagus) and less pasta. Which reminds me that I should go buy some more asparagus while it's around - and corn! Mmmm. Oh and I should mention that this is not your typical heavy cream sauce - it's a lighter version made with skim milk and ricotta cheese.

When I saw Abby like this it took a second to realize where her head was.

If this sounds good, you might also like:
Asparagus and Feta Pasta
Spinach Artichoke Heart Dip
Black Bean Chilaquile
Spinach Balls

Spaghetti with Spinach Cream Sauce
Adapted from New Vegetarian Cuisine

Serves 3-4.

1/2 cup ricotta cheese
2 tsp grated lemon peel
1/8 tsp grated nutmeg
1 cup skim milk, divided
2 tsp oil
1/2 cup diced onions
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 zucchini, sliced into half moons
15 asparagus spears, cut into 1-2" pieces
1 1/2 tbsp grated Parmesan cheese
7 ounces whole wheat spaghetti
Salt to taste

1. In a food processor, blend the ricotta, lemon peel, nutmeg and 1 tablespoon of the milk.

2. In a 2 quart saucepan over medium heat, melt the oil. Stir in the onions; cook, stirring frequently, for 4 to 5 minutes, or until tender. Stir in the ricotta mixture, spinach, zucchini, asparagus, Parmesan and the remaining milk. Cook, stirring constantly, for 4 to 6 minutes, or until the liquid is reduced by half.

3. Meanwhile, in a large pot of boiling water, cook the spaghetti for 8 to 10 minutes, or until tender. Drain, Place in a serving bowl. Add the spinach sauce; toss to mix.

Asparagus and Feta Pasta

I think this is the first recipe I'm posting from New Vegetarian Cuisine. I bought this book some time ago but never got around to trying out any recipes. I've started cooking out of it more though and while not all the recipes are keepers, some of them are. And the thing I like about the cookbook is that most of the recipes are healthy, relatively easy to make, and use easy to find ingredients.

This is one of my new favourite dishes, so please don't be put off by the less than stellar photo of it! The "sauce" has so much flavour (and I say "sauce" because it's not really saucey but it does coat the pasta). It's made of a delicious combination of sun dried tomatoes, feta, parsley, balsamic vinegar, olive oil, capers, oregano and pepper. You can easily sub in broccoli or any other vegetable for the asparagus (though asparagus is a favourite of mine so I won't be subbing anything in until asparagus goes out of season!), and you can use whatever pasta you want, though I'd recommend something that can catch this type of sauce well like spaghetti, fettucine or the suggested cavatelli. I'm submitting this to Presto Pasta Nights, being hosted this week by I'm a Food Blog.

If this sounds good, you might also like:
Pasta with Creamy Spinach Walnut Sauce
Santa Fe Pasta Salad
Artichoke Rotini Pasta
Soba Noodles with Zucchini Ribbons

My Abby. <3

Asparagus and Feta Pasta
Adapted from New Vegetarian Cuisine

The original recipe calls for more pasta and less asparagus but I like my dishes more heavy on the veggies so I adjusted it as such.

Serves 3-4

10 sun dried tomatoes
1 cup boiling water
1/4 cup chopped fresh parsley
4 ounces feta cheese
2 tbsp balsamic vinegar
2 tsp olive oil
2 tbsp capers, rinsed and drained
2 tsp dried oregano
1/8 tsp black pepper
9 oz whole wheat spaghetti
20 thin asparagus spears, cut into 2" pieces

1. In a small bowl, combine the tomatoes and water. Let stand for 2 minutes. Drain, reserving 2 tablespoons of the soaking liquid.

2. Transfer the tomatoes to a food processor. Add the parsley and process until coarsely chopped.

3. Crumble the feta into a large serving bowl; drizzle with the vinegar and oil. Sprinkle with the capers, oregano and pepper. Stir in the tomato mixture.

4. In a large pot of boiling water, cook the pasta according to the package directions. Add the asparagus in the last minute to parboil it. Drain.

5. Transfer the pasta and asparagus to the serving bowl. Toss with the tomato mixture and the rserved tomato soaking liquid; mix well.