“An Easy, Elegant, Lemony Pasta Dish”

The above title is in quotes because that’s what the author of the recipe, Bryanna Clark Grogan, calls it.  I figured that’s what I should call it, too, but if left to my own devices, I’d probably name it something like Lemony Spaghetti with Asparagus, Peas and Veggie Ham.  More descriptive, but not as catchy.  Whatever you want to call it, this pasta is CRAZY good.  Seriously.  One of the best pasta dishes on the planet.  Bryanna posted the recipe on her blog and her photo looked enticing.  Given that I already trust her culinary genius (I adore her book, World Vegan Feast – we make and happily eat her Bahn Mi (aka “Saigon Subs”) recipe every New Year’s Eve for some delicious reason), I was eager to give this a try.  I am very, very glad I did.  Wow.

The link to the entire recipe on her blog is below.  If you’re too excited to wait, scroll down and go for it.  It’s not difficult at all.  If you have a moment, let me walk you through it…  First, you’ll be making “Bryanna’s Quick Creamy Sauce for Pasta,” which involves dumping a bunch of stuff in a blender and then heating it until it thickens a bit.  Super easy.  For this particular recipe, lemon juice is added.  Yum.

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Next, blanch some chopped asparagus until crisp-tender.  Since you’re also going to be adding some frozen peas that need to be thawed, I recommend draining the asparagus in a colander with the peas in it.  That way, the hot asparagus water thaws them quickly for you.  Run cold water over the asparagus (and peas, if you went that route) to arrest cooking and set aside.

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You’ll want to get your pasta water going at this point and proceed to cook your pasta according to directions.  (I used brown rice spaghetti.)  Meanwhile, saute thinly sliced veggie ham (I used the Yves brand) for a few minutes, and then add the peas and asparagus and heat up.

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Next add the Creamy Pasta Sauce, along with the parmesan substitute of your choice, and mix well.  It looks a bit soupy at this point, but fear not.  It will continue to thicken gently as it cooks.  Let it bubble over medium heat.

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Once your pasta has cooked, drain and then add to the magical mixture.  Toss until everything is well mixed.

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Get ready for a mouthful of happiness!  Added bonus:  this makes A LOT.  You can either feed a fairly large group, if you have one on hand, or you will be enjoying the leftovers as I’m planning on doing for lunch today.  Seriously yummy.

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Here’s the link:

http://veganfeastkitchen.blogspot.com/2009/06/easy-elegant-lemony-pasta-dish.html

Enjoy!  xo

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