“Whether you believe you can or believe you can’t, you are absolutely right.” – Henry Ford
Our grandson participated in only his 3rd track meet all year this week… seems like either his team, or him, or opposing teams were sidelined because of Covid quarantine most of the season! His events are the high jump, long jump and triple jump… was fun to finally see him in action!
RECIPE OF THE WEEK
This recipe from Epicurious.com hit me as just right this week… very easy and flavorful and a reminder that yes, it’s spring!
ONE-POT SPRING PASTA with smoked salmon
- 12 ounces linguine or other long pasta
- 3/4 teaspoon kosher salt, plus more
- 1 bunch asparagus, trimmed, cut into 1 – 1 1/4 inch pieces
- 10 ounce bag frozen peas
- 4 tablespoons cold unsalted butter, cubed
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 cup sour cream, divided
- 1 1/2 teaspoons freshly ground pepper, plus more
- 6 ounces smoked salmon, sliced into strips
- 1 cup basil leaves
Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, 7 minutes (2 minutes less than package instructions). Add asparagus and continue to cook, stirring, 1 minute. Add peas and continue to cook until cooked through, about 1 minute more. Drain pasta, asparagus, and peas together, reserving 1/2 cup pasta cooking liquid.
Transfer pasta and vegetables to a large bowl. Add butter, lemon zest, lemon juice, 1/2 cup sour cream, 1 1/2 teaspoons pepper, and remaining 3/4 teaspoon salt. Toss, adding reserved pasta cooking liquid bit by bit as needed, until a smooth sauce coats pasta (you might not need all the liquid).
Divide pasta among bowls. Top with salmon, basil, and remaining 1/2 cup sour cream. Season with lots of pepper.