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Okay, now onto the good stuff. Linda’s Birthday. The menu…Shrimp Cocktail, homemade baguette, fresh summer pasta, roasted chicken, cheese w/caramelized pears, and Zabaglione w/citrus. I’m stuffed just writing about it!
My mother the bread maker is now making fresh bread EVERY weekend. I’ve upped my yoga classes to every day to combat the inhale intake of this pleasure. Shout out to Mom for those delicious baguettes!
This pasta dish is something my friend Laura and I concocted one weekend. Fresh pasta and fresh ricotta are a must. I got the pasta here. The man that runs the store is super nice and really helpful. They have a ton of raviolis as well. Went to the all time best Italian market Mazzaro’s for the fresh ricotta. Don’t get the wet mushy kind, but look for the creamy – almost like cream cheese texture type.
Here is the recipe for the pasta! Enjoy!
1 lb. pasta
1 pint of fresh ricotta
1 cup heavy cream (organic)
2 bunches large asparagus-tips only
1 cup frozen Edamame
1 cup frozen or fresh peas
2 tablespoons butter
salt (sea salt)
Olive oil- approximately 2-3 tablespoons.
Into the fresh ricotta add the zest of one lemon, 2 tablespoons of lemon juice and 1/2 tsp. of salt (or to taste). Bring a pot of water to boil. Season heavily with sea salt- should taste like the ocean. Blanch the asparagus, peas, & edamame.
In a saute pan, melt butter. Slowly add cream and reduce. Add the juice from the lemons. Add blanched vegetables and season to taste with salt.
Using the same water that the vegetables were blanched in, add your pasta and cook to your liking. Reserve about a cup of the cooking liquid when finished. Drain and return the spaghetti back to the pot. Add the reserved cooking liquid and olive oil.
Place the pasta into a bowl, top with vegetable mixture, a dollop of the ricotta mixture and garnish with basil.
Make sure you are wearing elastic band pants and DIG IN!!! Second helpings recommended!!