Pasta Primavera with Snap Peas from the Garden (beehaw.org)

submitted 1 year ago by pyzjn@beehaw.org to c/food@beehaw.org

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Made with aforementioned peas, bell pepper, chicken, and cavatappi. Sauce is lemon and olive oil. I like to keep the Parmesan with a dry texture so I grated over the top instead of emulsifying in the sauce. There was going to be some summer squash, but they were not ready yet. :( The beauty of pasta primavera is that really any veggie goes.

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[-] kiwifoxtrot@lemmy.world 6 points 1 year ago

Looks great!

[-] pyzjn@beehaw.org 2 points 1 year ago

Thanks!

[-] SoaringFox@beehaw.org 4 points 1 year ago

I love cooking with stuff my wife grows in her garden. I need to make something with cilantro soon cause apparently she has a lot of that.

Lemon and olive oil sounds good as a sauce, did you add any other spices?

[-] pyzjn@beehaw.org 2 points 1 year ago

My partner is also the gardener in our house, but we have a surplus of basil instead (which I should have used in this but forgot lol).

I love a good rice bowl with black beans, plantains, and handfuls of cilantro. My partner makes banh mi inspired tacos with marinated tofu, pickled veg, fresh jalapeños, and again handfuls of cilantro. It’s so good.

Only salt and pepper in the sauce because I like to keep my pasta simple. I still should have added that basil though! Next time.

[-] Tordoc@beehaw.org 2 points 1 year ago

What do you usually use your basil for? I've been making pesto and adding a leaf or two to sandwiches but my plants put out more leaves than I can keep up with sometimes

[-] pyzjn@beehaw.org 3 points 1 year ago

Mostly pesto as well... I freeze it so I can use it year round. Also I julienne it and add it to a bruschetta with mini San marzanos and a splash of balsamic. Sometimes I put it in a peanut butter sandwich with jalapeños, which might sound insane but I love it lol

[-] Tordoc@beehaw.org 3 points 1 year ago

That looks awesome!~

[-] BetaAssimilation@beehaw.org 2 points 1 year ago

You inspired me to put pasta primavera on this week’s menu. Looks great! And it’s the best feeling to be able to cook with food from the garden. Tastes better too.