Pasta Side

Here's an old favorite from life on the island. My good friend gave me this recipe about 20 years ago and I still love it.  I use it as a side dish, tonight with pan-fried chicken and sauteed zucchini.  I will pair this leftover pasta with ham for a tasty lunch.

Lemon Linguine

Lemon Linguine

1 lb. linguine
1/2 cup olive oil
zest from 1 lemon
juice from 2 lemons
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
salt & fresh ground pepper
lots of parmesan cheese

Cook linguine in boiling salted water til done; drain well.  Combine next 5 ingredients in a large bowl.  Add pasta and toss well.  Sprinkle over salt and pepper.  Toss in parmesan.

Peanut Butter Cookies

These are very sweet and yummy treats.  They take a few extra ingredients but are well worth the trouble.

Peanut Butter Cookies

Peanut Butter Cookies

1 1/4 cups flour
1 Tbs wheat germ  (I used whole wheat flour)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup crunchy peanut butter
1/4 cup butter, softened
1/4 cup shortening
2 Tbs honey
1/2 sugar
1/3 cup light brown sugar
1 egg
1 tsp vanilla
1/2 cup coarsely chopped honey-roasted peanuts

Arrange racks in the upper and lower thirds of the oven and heat to 350 degrees.  Line two cookies sheets with parchment paper.

In a bowl, whisk together the flour, wheat germ, soda, baking powder and salt and set aside.

Using an electric mixer, combine peanut butter, butter, shortening and honey until well blended.  On medium speed, add both sugars and mix one minute.  Add the egg and vanilla and mix for 1-2 minutes until the batter lightens in color.  Add dry ingredients and mix on low until just blended.  Fold in the chopped peanuts.  Chill for an hour or less, just until the dough is firm enough to handle.

Roll dough into 1 1/4 inch balls and place 2 inches apart on prepared cookie sheets.  Using a fork dipped in flour, slightly flatten cookies while making a crosshatch design.  Bake two pans at a time for 11-13 minutes, switching pans from top to bottom rack after about 8 minutes.  Remove from oven when cookies are lightly brown.  Let cookies stand on cookie sheet 1 minute then transfer to cooling racks.

Smooth and Creamy Chocolate

This is a chocolate icing with a good consistency that tastes yummy!

Chocolate Sour Cream Icing

Chocolate Sour Cream Icing

12 oz. milk chocolate (I used Hershey bars)
9 oz. semisweet chocolate
2 Tbs. light brown sugar
pinch of salt
1 tsp. vanilla extract
3 Tbs. light corn syrup
1 1/2 cups sour cream

Finely chop both chocolates and place in microwave-safe bowl.  Heat in microwave at 50% power, stirring every 30 seconds.  When most chocolate is melted, stir until all chocolate melts.

In a mixing bowl, combine brown sugar, salt, vanilla and corn syrup.  Stir until combined.  Add sour cream and stir 1 to 2 strokes.  Add melted chocolate.  Beat on low speed until smooth.  It thickens quickly if the sour cream was cold.  If it is too thin then let stand at room temperature to reach desired consistency.

Sunshine in a Bowl

Here's a light pasta dish with fresh spring flavors.  I paired it with salmon for a tasty meal.

Spring Vegetable Pasta

Spring Vegetable Pasta

6 oz. orecchiette pasta (or other short pasta), reserve cooking water
1 1/4 cup frozen peas
1/4 cup olive oil, divided
1 bunch asparagus
1 zucchini
1 yellow squash
1 shallot
1 garlic clove
salt and pepper
zest and juice from 1 lemon
1/2 cup parmesan cheese (freshly grated)
1/4 cup roasted cashews, chopped (or pistachios)
fresh basil, sliced for serving

Cook pasta according to package directions, adding peas during last 2 minutes of cooking.  Drain and reserve cooking water.

Meanwhile prepare vegetables.  Chop asparagus into 2 inch pieces.  Halve zucchini and squash lengthwise then cut into uniform slices.  Thinly slice shallot.  Chop the garlic. 

Heat 1 Tbs olive oil in large skillet over medium high heat.  Add asparagus, zucchini, yellow squash and shallot to hot oil and cook, stirring occasionally, until tender, about 5 min.  Add garlic and continue to cook, stirring constantly, 30 seconds.  Add salt and pepper to taste.  Add pasta, peas, 1/2 cup cooking water, 2 Tbs olive oil.  Bring to a simmer and cook about 2 minutes to develop a sauce.  Remove from heat and stir in lemon juice, zest, cheese and nuts.  Top with basil.