Sometimes, I wish I could slow time down just a little bit. This month is flying by at warp speed and I just want to stop it for a little bit so that I can sit back and enjoy May. But time has other ideas, and we are just along for the ride. Pretty soon, school will let out and it will be summer vacay for kids everywhere (Psst! Check out my guest post at Momversation on keeping kids of all ages occupied this summer).
Summer is a lovely time. It really is almost like everything slows down ever so slightly. We find ourselves outside more, basking in the sunlight and tending to the property. Weekends are spent strolling through farmer’s markets and picking strawberries and blueberries at pick-your-own farms. There are lazy days by the pool or on the beach and strolls near dusk.
And there are vegetables — many, many fresh, delicious vegetables.
We are still about a month away from the first harvest here in New England, but once we get there, this will be a perfect pasta to make from farmer’s market finds.
I’m the first to admit that I went through a phase where all I wrote about on this blog was pasta. Recognizing that it was a bit too much, I made a conscious decision to work on non-pasta recipes. That was probably two years ago or so … maybe even three.
So these days, if I write about pasta, you know it’s because it’s a pasta that I really, really love. That is totally the case with this pasta. Loaded with veggies, this one is a delicate, light, ever so slightly sweet (in that delectable, almost caramelized, way) dish. Serve this up with a tossed salad and some crusty bread. Then devour.
That’s exactly what the kids did tonight. Devoured.
Two Pepper Pasta
Keep the vegetables cut pretty small for this so that they cook quickly and break down enough to coat the pasta.
1 1/2 tbsp olive oil
1 green pepper, in a 1/4 in or less dice
1 red pepper, in a 1/4 in or less dice
1/2 cup finely chopped red onion
2 spring onions (scallions), finely sliced – white and light green parts only
1 cup parsley
5 cloves garlic, crushed
1/2 cup white wine
salt and pepper
1/2 lb pasta
1/2 cup grated Romano, plus extra for sprinkling
In a 12 inch skillet (a deep one), warm the olive oil over medium heat. Add the green and red peppers, red onion and scallions. Stir briefly and then cover. Let cook 10 minutes, stirring once.
Meanwhile, combine the parsley, garlic and white wine in a food processor and process until smooth. Pour this combination over the vegetables and lower the burner heat to low. Simmer for 15-20 minutes.
Cook the pasta while you are simmering the sauce. When both are done, toss the veggies, the pasta and 1/2 cup of the Romano together. Sprinkle the top with a little grated Romano and serve.