Spring Orzo w/ Pesto, Favas and Asparagus

 

We planted fava beans in the beginning of the year and with our all of the rain we got they’ve taken off and grown over my head! They are super beautiful plants and these favas are so incredibly green, I just keep marveling at them. They are also available in lots of grocery stores and farmers markets now if you don’t happen to have a forrest of them in your front yard. This is a light pasta dish that we created to focus on the spring flavors.

{serves 4}

  • 1 pack (1 lb) whole grain orzo (or reg. orzo)
  • 8 cups chicken broth (or a mix of water and broth)
  • 1 1/2 cups fava beans (pods removed, with outer bean layer still on)
  • 2 tbsp heavy cream (optional)
  • 2 tbsp julienned mint
  • asparagus tips (remaining from pesto)
  • more asiago for serving

for the pesto:

  • 1/4 cup mint
  • juice of 1 1/2 lemons and zest of 1 lemon
  • 1 lg garlic clove
  • 1/2 cup pistachios
  • 5 fat asparagus spears (cut off tips)
  • 2 tbsp grated asiago
  • tbsp olive oil
  1.  cook the orzo according to package instructions
  2. meanwhile remove fava beans from pods and boil for 30 seconds then move to an ice bath, let sit for 2 minutes then remove with a strainer and use your fingernails or a knife to peel outer layer off, use the same water to blanch asparagus for 1 minute, transfer them to an ice bath as well
  3. blend all pesto ingredients together in a food processor
  4. when the orzo is pretty cooled off stir the cream (if using) and pesto in
  5. serve and garnish with asparagus tips, fava beans, mint and more cheese!

 

© 2017, domenicadreamsofcalamari. All rights reserved.

Spring Risotto with Roasted Asparagus and Smoked Salmon

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  • This is a lighter take on risotto with lots of vibrant spring flavors.

[serves 2-3]

  • 1 cup risotto (dry)
  • 3-4 cups chicken broth
  • 1/4 cup white wine
  • 2 pats butter
  • 10 asparagus spears
  • 1 spring onion
  • 4 garlic cloves
  • dijon mustard
  • 2 spoons of capers
  • 1 lemon
  • salt/pepper
  • 5 sprigs of dill
  • 1 cup plain yogurt
  • 3 ounces smoked salmon per serving
  1. pre-heat oven to 350ºF
  2. roast onion (whole), garlic (keep in skin), lemon (slice) and asparagus on a baking sheet. drizzle with olive oil and salt and pepper
  3. make risotto according to instruction
  4. when veggies are finished roasting, cut asparagus, lemon and onion into bite sized pieces and add to the risotto
  5. stir in yogurt and mustard
  6. squeeze garlic out of skin into the risotto or mince and incorporate
  7. destem and mince dill and add that as well, along with the capers
  8. serve and top with salmon

© 2016, domenicadreamsofcalamari. All rights reserved.

Savory Spring Oatmeal

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This savory oatmeal is super simple and so tasty. It’s also kind of healthy comfort food (!)

[serves 1]

  • 1/2 cup oats (dry)
  • a couple of ounces of smoked salmon
  • 5 asparagus
  • salt/pepper
  • 2 tbsp capers
  • 2 spoons yogurt sauce
  1. preheat oven to 350º F
  2. drizzle asparagus with olive oil and sprinkle with salt and pepper and roast until they’re starting to brown
  3. cook oatmeal according to direction
  4. top with asparagus, salmon, yogurt sauce and capers

© 2016, domenicadreamsofcalamari. All rights reserved.

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