18 May 2018

Pasta and spring things

This dish came about from various little tubs of leftovers; the steamed green beans and asparagus from the garden that had served as a side to grilled steaks, the last bit of yogurt-and-mustard sauce used for dipping grilled potatoes, and some of Alison Roman's glorious savory granola I always keep around. You can make all of these things fresh, or substitute your own steamed veggies and creamy sauce here, and I'm sure it will be glorious. 


Springy Leftover Pasta

Serves 4

4 cups steamed green veggies (peas, asparagus, green beans, broccoli, whatevs)
1/2 pound whole grain farfalle pasta
salt, red pepper flakes
2 tablespoons plain Greek yogurt + 2 tablespoons grainy mustard
garnishes: lemon wedges, a bowl of savory granola or roasted nuts/seeds of your choice (toasted groats would also be good)

In a small bowl, combine the yogurt and mustard. Set aside.

In a well-salted pot of boiling water, cook the pasta according to package directions.  If you don't already have steamed veggies on hand, you could throw them in for the last 3-4 minutes of cooking time. Drain pasta and, if you're using leftover veggies, toss together to take the chill off. Season with crushed red pepper, drizzle with some of the yogurt sauce, and garnish with a spritz of lemon and a generous sprinkle or granola. Eat hot or at room temperature.