4.24.2009

Asparagus and Dill Orrechiette

asparagus dill pasta

Aside from the occasional round of mini golf, I am no golfer. However, I do know that the dimples on a golf ball are really what makes the ball fly it's best. I know it has something to do with creating a slightly more vacuous space around it or maybe creating more lift. I'm not really sure. But that concave shape is ideally suited for the function it performs.  Much like 'little ears', or orrechiette. This pasta's concave shape is perfect for cradling whatever flavor you savour during it's brief journey from plate to mouth. This time it is asparagus and dill. Some salmon on top wouldn't hurt either. Just sayin'.....


8 oz. orrechiette
6 spears of asparagus, trimmed
1 tsp dill
1 clove of garlic
3 tbsp extra virgin olive oil
juice of one lemon
salt and pepper to taste


In a large pot, bring 3 qts. of water to a boil. Salt the water and add a tbsp of the olive oil. Add the orrechiette, stirring briefly. Let the pasta cook until al dente. Meanwhile, bring one cup of water to a simmer in a large skillet. Add asparagus and cook until just tender. Remove asparagus from heat and place in a food processor along with garlic and the remaining olive oil. Add a 1/2 cup of the pasta cooking water and pulse until smooth. Season with salt and pepper and stir in dill and lemon juice.

When the pasta is done, drain in a colander. Combine with the asparagus/dill and serve.


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