7.66 miles and 2,203 vertical feet gained, exhaustion set in and the whole complex BBQ idea went out the window. The veggie pasta salad though, that, I could not pass on. This recipe is from Cook's Illustrated and has been modified for my taste buds. What I found most intriguing was the sauteing of pasta, it was equated to making a risotto to add new complex flavors. Mission Accomplished!
Shopping List:
- 3 leeks
- 2 cups of peas
- 4 cloves of garlic
- 1 lb of asparagus
- 1 lb of pasta
- 4 tblspns of olive oil
- 4 cups of water
- 1 tbspn of chicken bouillon
- 1/4 tsp of red pepper flakes
- 1 tsp of savory or thyme
- 1/2 cup of white wine
- 1/2 cup of grated Parmesan
- Roughly chop the dark green tops of the leeks, take the hard butts off the asparagus, 1 cup of peas, 2 squashed garlic cloves, water, and bouillon and add to a pot.
- Let these stew for a while anywhere from 20 minutes to 40 minutes, then strain mashing the veggies to squeeze out all the extra broth and flavor. (The recipe said to add water so your final mixture is 5 cups, i think 4.5 cups will be better, at least for my recipe).
- While the broth is stewing, thinly slice the leeks, chop the asparagus, and mince the garlic.
- In a dutch oven heat 2 tblspns of olive oil, add the three thinly sliced leeks until softened and golden about 3 minutes, next add the asparagus, broccoli, savory, and red pepper about 2-3 minutes until they brighten up, then add the peas for about a minute. Take off the heat and cover.
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| Thinly sliced leeks |
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| Brightened Vegetable Medlies |
5. In a large pot heat 4 tablespoons of olive oil, add the pasta and stir very frequently but not constantly.
6. As the pasta begins to slightly turn golden add 1/2 cup of white wine. It will look almost creamy.
7. Let the white wine simmers and is fully absorbed add the broth.
8. As the pasta becomes al dente add the vegetables, combine, then add the Parmesan and combine.
9. Salt and Pepper to taste, and EAT!!
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