With tons of lemons in bowls on my kitchen counter my next foray into using a few of these fruits was to make a pasta dish. This pasta has lots of lemon flavor, lots of veggies, along with goat cheese for a mild tangy and creamy texture, This is one tasty lemon pasta. Give it a try.
Lemon Garlic Pasta with Peas and Leeks
- 1 lb angel hair pasta
- 2 lemons. Zest from 2 lemons and juice of 2 lemons
- 6-8 garlic cloves finely chopped
- 1 tsp black pepper
- 2-3 leek stalks finely chopped
- 3-4 cups frozen peas
- 6 oz creamy goat cheese
- Olive oil
- 1 tbsp butter
- Chili flakes (optional)
- Cook pasta according to package directions, saving a couple cups of pasta water.
- In a large pot heat 2 tbsp olive oil plus 1 tbsp butter. Add garlic and let the aroma come through – about 30 seconds. Next add leeks, peas, and black pepper. Cook peas and leeks until tender.
- Once the veggies are cooked add salt, lemon juice, black pepper and goat cheese. Melt cheese into the veggies until creamy. Add pasta water to make a sauce like consistency.
- Add cooked pasta and toss with veggies and cheese sauce.
- Serve pasta hot with extra black pepper and garnish of lemon zest.
Buon appetito! 🍋🍝
It’s citrus season here. What that means is hundreds and hundreds of lemons for the picking. At this time last year my friend Elaine gave me over 200 lemons and I made bottles and bottles of lemonade syrup that lasted for month and months. The kids and I had delicious lemonade whenever we wanted without any squeezing and stirring sugar and lemon juice. All we did was pour our lemonade syrup in a glass then add water or sparkling mineral water and voila! We had sweet lemonade in an instant. Continue reading It’s Pouring Lemons
Combining leeks and kale in a soup came as an idea after I had bought these beautiful bunches of leeks and kale from the farmer’s market. I wanted to make a soup with these two vegetables and I was trying to figure out how to get the soup to be more substantial. I considered adding barley, or legumes such as white beans, but then the idea to add ravioli came from my friend Iya. She said she had made ravioli soup a few times with veggies and chicken that both she and her husband liked a lot. I thought this was a great idea. I used readymade spinach and ricotta ravioli in my soup but you can use any type of ravioli you prefer. This soup is filling as it is delicious 😋! Continue reading Leek and Kale Soup with Ravioli Dumplings
I have been looking for an EASY recipe for curing olives at home for years. I have over 5 giant olive trees in our garden and they produce an abundance of olives – thousands of olives. Every year they just end up on the floor, and every year I look for a recipe to salvage these olives and cure them at home. I had the hardest time finding a good recipe. Continue reading Curing Olives at Home
When I made these Thai spiced tofu and vegetable pockets for the family there was a sense of wonderment and awe at the presentation, and a resoundingly positive reaction to the taste as well.
Continue reading Thai Spiced Tofu & Vegetable Pockets
Sunday, January 14th was the Indian harvest festival of Shankranthi celebrated all over India. Shankranthi is observed every year on January 14th and is the only Hindu festival that follows the solar calendar, unlike other Indian festivals that follow the lunar calendar and can occur on different dates depending on the year. Shankranthi is known by various names depending on the region of India. In the state of Gujarat in western India, Shankranthi is known as Uttarayan, in the central, eastern and northern Indian states Shankranthi is known as Maghi, while in the state of Tamilnadu in South India it is called Pongal. Continue reading Celebrating the Harvest Festival of Shankranthi. January 14th, 2018
Celery root is a new vegetable discovery of mine. I’ve had it at various times in a few dishes at restaurants and most recently as a roasted vegetable when we went to our friends Oliver and Jo’s place for dinner. It was about time I gave this interesting vegetable a second look. I finally bought a giant celery root bulb not really knowing what I was planning on doing with it. When I got around to using my celery root I looked up what celery root tasted like. What I read is that celery root has a mild celery flavor with the texture of a potato when cooked. I decided to use my celery root in an asparagus soup. I usually make asparagus soup with a potato to add a bit of creamy texture; I figured celery root would add the same creamy texture with the added bonus of a celery flavor. Because this soup has so much natural vegetable flavoring, I skipped my usual soup herbs and spices. it really doesn’t need them. This soup turned out delicious, the family loved it 😋. Here is the recipe. Continue reading Celery Root and Asparagus Soup
When it’s cold and dreary outside, I so crave flowers and color. Many times to satisfy my flower craving every winter I peruse through my weathered collection of gardening books to escape to summer gardens far and wide. Since I love flowers so much I read and re-read through my collection of books dedicated to just flowers with beautiful decadent pictures of flowers, indoor plants, branches, seedpods, and greenery. Which leads me to this post – for someone like me who loves vibrant colors and flowers these photos that my daughter Sri sent from a wedding she attended in India last week in January were the perfect antidote on a dreary rainy week like I had.
Continue reading Warm Winter Wedding in Bangalore, India
Cauliflower can be such a tough vegetable to get right in a curry. For so long it seemed like no matter how little or how long I cooked cauliflower, and no matter when I added salt to the dish, my cauliflower florets by the time the curry was done were small crumbly pieces of mush. The cauliflower curry tasted great, but didn’t always look great. I just couldn’t figure out how to get a dry cauliflower curry that looked good,
Then it occurred to me one day that roasting vegetables always cooked vegetables “al-dente” – firm outside yet tender inside. So I thought why not try roasting cauliflower florets first before making them into a curry. I roasted cauliflower and then added onions, garlic and all the spices. What I ended up with was a beautiful golden colored cauliflower curry that looked and tasted great. Here is the recipe.
Continue reading Dry Roasted Cauliflower Curry
Our friend Oliver’s butternut squash Vichyssoise style soup with apples and leeks was the inspiration for my variation of this butternut squash soup. Oliver gave me the three main ingredients that made his soup taste so good – butternut squash, apples and leeks – I improvised with the rest. Here is a recipe for a delicious creamy butternut squash soup with the tart sweetness of apples and the delicate oniony flavor of leeks. Continue reading Butternut Squash, Apple & Leek Soup