Monday, May 2, 2011

Orecchiette With Spring Vegetables

1/2 lb. Orecchiette pasta
1/2 c. Peas
1 cooked chicken breast
Zest from half a lemon
Juice from half a lemon
2 T. olive oil (plus more for sautéing)
Fresh parmesan

Boil ½ lb. orecchiette pasta
Sautee sliced zucchini and asparagus (cut into 2 inch spears) with some olive oil and salt and pepper
Put 1/2c. frozen peas in your strainer and when you drain the boiling pasta over the peas, they defrost! Add the sliced cooked chicken, pasta and peas into the sauté pan with the zucchini and asparagus. Add lemon zest, lemon juice, olive oil and toss to coat. Top with lots of freshly grated parmesan cheese and fresh cracked pepper!

No comments:

Post a Comment