Spring Linguine with Basil

9 ounces uncooked fresh linguine
1 cup shelled fresh green peas
4 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced fresh basil
2 ounces shaved fresh Parmigiano-Reggiano cheese

1. Cook pasta according to package directions, omitting salt and fat. Add peas to pasta during the last 2 minutes of cooking time. Drain pasta mixture in a colander over a bowl, reserving 1/4 cup pasta liquid.
2. Heat oil and butter in pan over medium heat 1 minute or until butter melts. Remove from heat; stir in pasta mixture, reserved pasta water, juice, salt, and pepper; toss well.
3. Divide pasta mixture evenly among 4 bowls; top each serving with 1 tablespoon basil and about 2 tablespoons cheese. Serve immediately.

David Bonom, Cooking Light, May 2010

I simply can’t get enough of these simple pasta dishes in spring.  The heavier, slow-cooked pastas of winter can tend to conglomerate all of the individual flavors into a single other flavor altogether.  This can be a wonderful thing when you’re incorporating your 20th jar or can of stewed tomatoes for the winter and you’re looking to spice it up, but as more and better quality spring produce becomes available, I want to take each and every component.  This pasta does just that, highlighting rather than overpowering each flavor and the citrusy, floral combination of lemon and Parmesan is just perfect.

I still haven’t found any peas at the local markets and my own peas at home are only about 7 inches tall still, but for those of you in better climates, they should already be readily available.  Enjoy!

Risotto with Spring Vegetables

2 cups shelled fava beans (about 1 1/2 pounds unshelled)
1/2 cup fresh green peas
4 cups chicken or veggie stock2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1/2 cup chopped carrot
1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
1/8 teaspoon saffron threads, crushed
1/2 cup white wine
8 ounces thin asparagus, cut into 2-inch pieces
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Cook beans in boiling water 2 minutes. Drain and rinse with cold water; drain. Remove tough outer skins from beans; discard skins. Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.
2. Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
3. Heat oil in a large Dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice and saffron; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in fava beans, peas, and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt, and pepper.

David Bonom, Cooking Light, May 2010

This risotto is absolutely perfect for those cool, rainy April days we’ve been having in Chicago.  It incorporates plenty of early-spring produce that’s now popping up in local farmers markets, including asparagus, carrots, fava beans, onion and peas.  The white wine and saffron enhance these fresh veggies and the Parmesan adds a nice floral zing.

In case you’re new to the wonderful world of fava beans, as many Americans are, here is a little background.  Fava beans are one of the oldest beans around, originating approximately 3000 BC.  They’ve been a staple in Europe and Asia for centuries, but have remained fairly obscure in the U.S.  As such, there are a little overpriced in our markets, but still doable.  I’ve also found a newfound love of cooking with fava beans because they are so satisfying to shell; the beans are big enough that they don’t get lost in the process and they pop out really easily.  They have a buttery and slightly bitter taste and add quite a bit of texture to this and any other dish.

This is a great weeknight meal but, as with any risotto, be prepared to spend some time hovering over the warm stove.  I’m a major wimp compared those strong Italian women and after cooking risotto my arm is always tired and I’m hot as hell.  No worries, there will be cold white wine at hand.

Tuna-Noodle Casserole

• 8  ounces  wide egg noodles
• 2  tablespoons  olive oil
• 1/2  cup  chopped yellow onion
• 1/3  cup  chopped carrot
• 2  tablespoons  all-purpose flour
• 2 3/4  cups  fat-free milk
• 1/2  cup  (4 ounces) 1/3-less-fat cream cheese, softened
• 2  tablespoons  Dijon mustard
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 1  cup  frozen peas, thawed
• 1/2  cup  (2 ounces) grated Parmigiano-Reggiano cheese, divided
• 2  (5-ounce) cans albacore tuna in water, drained and flaked
• Cooking spray

1. Preheat broiler.

2. Cook noodles according to package directions, omitting salt and fat. Drain. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and carrot; cook 6 minutes or until carrot is almost tender, stirring occasionally. Sprinkle with flour; cook 1 minute, stirring constantly. Gradually stir in milk; cook 5 minutes, stirring constantly with a whisk until slightly thick. Stir in cream cheese, mustard, salt, and pepper; cook 2 minutes, stirring constantly.

3. Remove pan from heat. Stir in noodles, peas, 1/4 cup Parmigiano-Reggiano cheese, and tuna. Spoon mixture into a shallow broiler-safe 2-quart baking dish coated with cooking spray; top with remaining 1/4 cup Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly. Let stand 5 minutes before serving.

Cooking Light, January 2010

I made this over the weekend on a night where I got home a little late and didn’t have much time.  It is super fast and easy, but also incredibly satisfying.  I used whole-grain Dijon simply because my regular Dijon overpowers every dish and I actually thought the whole-grain added a nice texture.  I also added breadcrumbs on top before broiling – again for additional texture – and doubled the peas and carrots because I love them.  The flavor reminds me of a classic tuna-noodle casserole my dad always made, but just a little more grown up due to the Dijon and Parmesan.  It doesn’t knock you out of park with flavor, but it might bring you back to simpler times.   Definitely a staple dish.