It was a clean out the fridge day at our house. The vegetable drawer housed lemons, limes, asparagus and leeks. I decided to make a spring vegetable pasta dish.
Slice one lemon, one lime (removing any pits) and two leeks and saute them over low heat in 1 TBS of unsalted butter until they are limp and starting to brown (about 5 minutes uncovered and an additional 10 minutes covered, stirring often to avoid burning). Remove the pan from the heat and take the limes and lemons out of the pan, leaving the lemony leeks in the pan. Discard the lemons and limes.
Meanwhile, cook 1/2 pound of whole wheat linguine and steam a bunch of asparagus.
After draining the pasta, add the cooked pasta to the pan with the leeks and toss to coat. Chop 5-6 pieces of asparagus into 1 inch pieces and add them to the pasta. Season with salt and a generous amount of freshly ground pepper. Sprinkle with shaved Parmesan cheese and/or top with a sliced hard boiled egg, depending on your preference. At this point, my camera battery died, so this last photo was taken with my iPhone. Sorry for the poor quality, but you get the picture…
It was a clean out the fridge day at our house. The vegetable drawer housed lemons, limes, asparagus and leeks. I decided to make a spring vegetable pasta dish.
After draining the pasta, add the cooked pasta to the pan with the leeks and toss to coat. Chop 5-6 pieces of asparagus into 1 inch pieces and add them to the pasta. Season with salt and a generous amount of freshly ground pepper. Sprinkle with shaved Parmesan cheese and/or top with a sliced hard boiled egg, depending on your preference. At this point, my camera battery died, so this last photo was taken with my iPhone. Sorry for the poor quality, but you get the picture…