March 28, 2010

Sunday Samplings by Jane Jarrell

As Spring begins to knock on our front door our favorite grocery stores or farmers market begin bringing in the first fresh bounty of a new season. Take advantage of the seasonal produce to get the best results on your tabletop. Add grilled salmon, chicken or pork tenderloin for a heartier dish.

Linguini Pasta

2 tablespoons olive oil
1 cup chicken broth
1 cup snow peas
1 pound fresh asparagus, tops only
1 (8-ounce) jar artichokes
6 cups linguini spinach pasta, cooked al dente
Salt and pepper to taste
1 cup basil pesto
Parmesan cheese, freshly grated
Fresh basil sprigs

In a large saute pan, add olive oil and chicken broth. Bring to a boil and cook 2 to 3 minutes to reduce slightly. Add snow peas, asparagus, and artichokes, and continue to cook 2 to 3 minutes. Cook pasta according to package directions. Add salt and pepper to taste. Add pasta and basil pesto to snow peas, asparagus and artichokes, stir well to distribute ingredients into the pasta; continue cooking until pasta is hot. Remove from stove top. Garnish with freshly grated Parmesan cheese and fresh basil leaves.

Conversation Starter: If you were a pasta what kind of pasta would you be? Angel Hair, Farfalle, broad egg noodle, Fettuchini? So many pastas, so little time.

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