Whoo hoo I'm back!!! Finally!!! We moved into your new house this week and although we have no furniture, I have my kitchen!! And thanks to my mom it was the first thing we set up. The hubby is traveling for work and the baby's finally letting me cook, so here I go. I saw this recipe on facebook, of all places, and really wanted to try it. It was a Rachael Ray recipe, but I totally changed it based on what I had in the fridge. It turned out great and was a great summer meal.
1/4 package of whole wheat orzo
a handful of thin asparagus, trimmed
2 handfuls of green beans
1/2 cup frozen green peas
1 T. EVOO
2 T. butter
1/4 cup finely chopped fresh chives
1 clove garlic, finely minced
1/4 cup dry white wine
1/2 T. Dijon mustard
1 lemon
Parmesan cheese
Pepper
2 handfuls of baby spinach
- Bring a large pot of water to a boil fro pasta. Cook Pasta according to package.
- Slice asparagus in 1 inch pieces on an angle. Cut beans into thirds, also on an angle.
- Midway through cooking the pasta, add asparagus and beans to water so they cook3 minutes in boiling water with the pasta.
- Add peas to the pot 1 minute before draining.
- Reserve about 1/4 cup of starchy cooking liquid before you drain the pasta.
- Meanwhile, heat EVOO in pan and melt butter into it over low to medium low heat. Add chives and garlic and stir a minute or two. Then add wine and gently reduce a couple minutes more.
- Stir in Dijon and lemon juice and turn off heat.
- Add pasta and remaining starchy cooking liquid and toss to coat evenly.
- Add some cheese and pepper to taste.
- Fold in spinach and serve with extra cheese on top.
