Hello! Hello!

Herein lies many projects, inspirations, and colorful creations.  My first contribution is what I made for dinner last night: the Summertime Pasta from Noble Pig (one of the best sites for all things delicious), which actually cites Ina Garten as the recipe creator.  I adore Ina Garten and truly believe that she and I were BFFs in another life.  Therefore, I'm pretty sure that she would permit the modifications that I made.  My husband certainly approved as he gobbled up two heaping platefuls.  This recipe is quick, easy, and flexible, which makes it a great dish for last minute dinner plans and/or spontaneous entertaining.      

 Easy Summertime Pasta

I promise to work on my photo taking skills.

Easy Summertime Pasta
4 pints cherry or grape tomatoes, halved
Good olive oil
2 Tablespoons minced garlic (6 cloves)

1/2 cup fresh basil leaves, julienned (save extra for serving)

1/2 cup fresh parsley, chopped
1/2 cup roughly chopped kalamata olives 

1/2 cup of asparagus, cut into 1 inch pieces

1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angle hair pasta

1/2 cup of feta cheese
1/2 cup freshly grated parmesan cheese, plus extra for serving

Combine cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, olives, *blanched asparagus, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl.  Cover with plastic wrap and set aside at room temperature for until the pasta is cooked. 

 

Bring a large pot of water with 2 Tbs salt to a boil. ( I *blanched the asparagus in the boiling water for a minute, removed with a slotted spoon, and placed in an ice bath before cooking the pasta.)  Add pasta to the boiling water cook al dente according to package directions. 

Drain the pasta well and add to the bowl with the tomatoes and the rest of the party.  Add the cheese and some extra fresh basil leaves and toss well.  Serve in big bowls with extra cheese on each serving.