Lemon, Parsley, and Parmesan Plus Pasta
If I would stop by unexpectedly, not that I would be so bold or rude, not unexpectedly, but maybe on short notice, what would you have for lunch? I mean if you wanted to have me for lunch. Do you have a signature dish that makes everyone want to have lunch at your house? Maybe something like Lemon, Parsley, and Parmesan Plus Pasta?
I have a friend that says, “Oh please, stay for lunch. I think,“ She said please, how can you turn that down? I say, “Why yes thank you; what are we having?” She says, “Oh, just a chicken sandwich.” I say, “Oh good.” Then she hovers over her stove like a witch or a wizard over her kettle, and voila a full on meal. It’s magic, how do you do that?
As much as I talk, write, live food, I am always in a quandary about what to fix for guests. I am so envious, well not envious, that has such negative connotation, but I so respect anyone that just seems to pull up a meal out thin air. It probably is not thin air, but a consequence of a well planned pantry. I just really covet their secret. I have five different types of vinegars, two different mustards, both whole grain, and Dijon, and multiple oils. You’ll find some canned tomatoes, sundried tomatoes, and some capers, but that will not feed you. I always seem to fall short.
So I have been working on preparedness and still keep it fresh and eschew the preservatives . To add to my repertoire I have a couple go-to lunches; tartines I am planning, but not yet posted. I was pretty happy with the ten-minute farro. I have started trying to double up on cooking. While I am at it I have started cooking a big pot of beans when I am home and fixing today’s dinner, or lunch. I mean I am cooking anyway. Two hours on a back burner and your beans are done. Although I do eat canned beans these home cooked beans are starting to spoil me; no foamy, soapy-like preservatives to rinse off before using. After dinner, after they cool down, I measure out in 15 oz. portions because that is what a can weighs. I freeze them in small containers. I have also started doing the same with lentils, and soups. I freeze it in servings for two. I have also started making stock. Put it on a back burner. After it simmers awhile, I jar it, leaving space for expansion, and then freeze it. You can always make something with stock. If I roast chicken breasts, I try to roast another one for a salad or taco the next day.
One of the things that I keep on hand is pasta. Good for lunch; good for dinner. I have several things on a bucket list, one of them being homemade pasta. I have been stalking sites that make pasta without a machine. One blogger said the ratio was one egg per one-cup flour, no mention of 00 flour. She does not use a pasta machine. Since I cook in small batches this sounded workable. She suggested I make a double batch, and freeze the extra for another day. It’s on my list if I can just get over my pasta fear. But in the mean time I need lunch.
I found this recipe on Everyday Food. They got this so right. Make this and you will think you found your way into a fancy-smancy restaurant. Really, I mean really.
Thank you Every Day for delicious and easy.
So what would you feed me if I came to lunch? I mean if I were invited to lunch?
Incidentally, if anyone has a tip for small batches homemade pasta please let me know. I do not understand my apprehension – if it doesn’t turn out I am only wasting a cup of flour and an egg, but still…..
- 2 cups flat-leaf parsley leaves, packed
- 2 garlic cloves
- ¼ teaspoon red-pepper flakes
- ½ teaspoon lemon zest, plus more for garnish
- Coarse salt and freshly ground black pepper
- ¾ cup extra-virgin olive oil
- 1 pound trofie or other short, twisted pasta, such as fusilli
- 1 cup grated Parmesan cheese
- Mise en place ~ Gather Ingredients
- Make the pesto:
- Rough chop parsley and garlic.
- In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, & salt.
- With machine running, add oil in a slow, steady stream.
- Process until blended.
- Salt to taste
- For the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta until al dente.
- Drain, reserving ¼ cup pasta water.
- Toss pasta with pesto and Parmesan.
- Add reserved pasta water to loosen pasta.
- Grate more lemon zest over each serving.
- Season with pepper, shaved parmesan, and a squeeze of lemon.
I am taking this to,
Susan’s at Metamorphosis Monday
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