“Deep summer is when laziness finds respectability.” – Sam Keen
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It was my birthday this week, and I rejoiced when I finished a challenging Keith Haring puzzle… then got to see our grandson’s girlfriend’s dance group performance. I smile watching our birthday buddy grandkids playing Chinese Checkers.
RECIPE OF THE WEEK
This is the week of the start of the Minnesota State Fair and the last hurrah of the lazy days of summer. Evidently I think seasonally because I first posted this recipe about this time in 2009… light, simple and refreshing. You can use any combination of herbs to your taste…I combined basil, parsley and mint…gave a very fresh taste.
LEMON ANGEL HAIR PASTA with tomatoes, pine nuts and fresh herbs
inspired by Disney Family Fun
- 12 ounces angel hair pasta (capellini)
- 1/2 cup pine nuts
- 1/4 cup olive oil
- 3 cloves garlic, very finely chopped
- 2 tablespoons of lemon zest
- Juice of 1-2 lemons (about 1/4 cup)
- 1 tablespoon of table salt
- 2 cups grape tomatoes, halved
- 1/2 cup chopped fresh herbs – basil, parsley, mint
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly ground pepper
Bring a large pot of water to a boil for the pasta. Meanwhile, toast the pine nuts over medium-high heat in a large skillet stirring often until golden brown, about 3-5 minutes. Transfer to a small bowl.
Reduce the heat and pour in olive oil. Add garlic and stir until it softens and becomes fragrant, about 45-60 seconds. Remove the skillet from the heat, add lemon zest and juice. Set the pan aside.
When the water boils, add 1 tablespoon of salt and bring it back to a rolling boil. Add the pasta and cook it al dente, about 4-5 minutes.
Spoon 2 tablespoons of the cooking water and add it to the the skillet mixture. Then drain the pasta, put it back into the pot, pour the skillet mixture over the pasta and toss well. Add the tomatoes, pine nuts and fresh herbs and toss. Season with salt and pepper. Serve warm or at room temperature.
