The New Newlywed Cookbook: 100 Recipes for Every Couple to Cook Together by Kenzie Swanhart & Julien Levesque

Author:Kenzie Swanhart & Julien Levesque [Swanhart, Kenzie]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2019-09-02T22:00:00+00:00

For the Sous Chef:

Prep the ingredients by dicing the tomato and slicing the red onion for the toppings. Prepare the pita bread in step 1 (assemble gyros) while the chef is working on forming and frying the falafel.

SUMMER VEGGIE ORECCHIETTE & PESTO

SERVES 2 | PREP TIME: 10 MINUTES | COOK TIME: 15 MINUTES

Meatless Monday, Weeknight

Pasta is traditionally viewed as a rich comfort food, meaning that it can be overlooked on summer nights when all you want is a simple dish that takes little effort. But, if we’re being honest, we would eat pasta every night! And this orecchiette dish can be a summer weeknight savior. Packed full of fresh vegetables, basil pesto, and just a pinch of Parmesan cheese, this dish can also be customized to include just about any vegetable you happen to be craving or growing in abundance.

1 EAR OF CORN, HUSKED, ALL SILKS REMOVED

6 OUNCES DRY ORECCHIETTE PASTA

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

½ CUP FRESH PEAS

1 CUP CHERRY TOMATOES, QUARTERED

2 TABLESPOONS GRATED PARMESAN CHEESE

⅓ CUP 5-INGREDIENT PESTO

SEA SALT

FRESHLY GROUND BLACK PEPPER

1.Cut the corn kernels off the cob and set aside. Discard the cob.

2.Bring a large pot of water to a boil over high heat. Cook the orecchiette pasta according to the package directions, reducing the cooking time by 1 minute so the pasta is just al dente. Reserve ¼ cup of the pasta water. Drain and return the pasta to the pot.

3.In a medium pan over medium-high heat, heat the olive oil. Add the corn in an even layer and cook for 1 minute without stirring.

4.Add the peas, stir to combine, and cook for 1 minute.

5.Turn the heat under the pasta to medium. Stir in the corn and peas, tomatoes, 2 tablespoons of reserved pasta water, the Parmesan cheese, and pesto, stirring constantly to ensure all the pasta is coated. Cook for 2 minutes or until the tomatoes begin to soften.

6.If the pasta seems dry, gradually add the remaining 2 tablespoons of pasta water until you have the consistency you like. Season with salt and pepper to taste.

INGREDIENT TIP: It isn’t always easy to find fresh corn on the cob or peas throughout the year. If you’re craving the summertime flavors of this dish but can’t find fresh corn or peas, we recommend skipping the canned versions and using frozen varieties instead. Make sure you factor in time for them to defrost before you start cooking.

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