{"id":2869,"date":"2010-05-15T13:57:32","date_gmt":"2010-05-15T18:57:32","guid":{"rendered":"http:\/\/www.webliminal.com\/webliminalblog\/?p=2869"},"modified":"2010-05-15T14:09:30","modified_gmt":"2010-05-15T19:09:30","slug":"penne-with-spring-onions-asparagus-and-peas","status":"publish","type":"post","link":"http:\/\/www.webliminal.com\/webliminalblog\/food\/penne-with-spring-onions-asparagus-and-peas","title":{"rendered":"Penne with Spring Onions, Asparagus, and Peas"},"content":{"rendered":"<p><a href=\"http:\/\/www.amazon.com\/gp\/product\/1579653022?ie=UTF8&amp;tag=webliminalbooksi&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1579653022\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" style=\"border: 0pt none; margin: 10px 20px;\" src=\"http:\/\/webliminal.com\/images\/sidepics\/BottegaFavorita.jpg\" border=\"0\" alt=\"\" width=\"138\" height=\"160\" \/><\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"http:\/\/www.assoc-amazon.com\/e\/ir?t=webliminalbooksi&amp;l=as2&amp;o=1&amp;a=1579653022\" border=\"0\" alt=\"\" width=\"1\" height=\"1\" \/>This recipe is slight modification of one from\u00c2\u00a0 <a href=\"http:\/\/www.amazon.com\/gp\/product\/1579653022?ie=UTF8&amp;tag=webliminalbooksi&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1579653022\">Frank Stitt&#8217;s Bottega Favorita: A Southern Chef&#8217;s Love Affair with Italian Food<\/a><img loading=\"lazy\" decoding=\"async\" style=\"border: none !important; margin: 0px !important;\" src=\"http:\/\/www.assoc-amazon.com\/e\/ir?t=webliminalbooksi&amp;l=as2&amp;o=1&amp;a=1579653022\" border=\"0\" alt=\"\" width=\"1\" height=\"1\" \/>, another impulse check-out from our local library, <a href=\"http:\/\/www.crrl.org\">CRRL<\/a>. We enjoyed it and will definitely make it again.<\/p>\n<p>I used:<\/p>\n<ul>\n<li>1 tablespoon organic Spanish olive oil<\/li>\n<li>2 tablespoons organic butter<\/li>\n<li>1 heaping cup of sliced spring onions or leeks<\/li>\n<li>3\/4 pounds of asparagus, the hard ends snapped off<\/li>\n<li>one carrot cut into small pieces<\/li>\n<li>1 cup of peas<\/li>\n<li>1 small bag of fresh snap peas.<\/li>\n<li>1\/4 cup or more as needed of heavy cream<\/li>\n<li>1\/2 pound of whole-wheat penne<\/li>\n<li>1\/4 cup chopped mint<\/li>\n<li>1 tablespoon chopped fresh chives<\/li>\n<li>2\/3 cup grated parmigiano-Reggiano or pecorino romano<\/li>\n<li>finely grated zest of one lemon<\/li>\n<\/ul>\n<p>Heat the olive oil and butter in a large skillet. Add the onions and leeks and cook gently until very soft &#8211; at least 10-15 minutes.<\/p>\n<p>Bring a large pot of water to boil for the pasta.<\/p>\n<p>Bring a large sauce pan of water to boil for the vegetables. Add the asparagus and cook fro 1 minute, then add the carrots and cook for 1 minute, then add the peas and cook for another minute.\u00c2\u00a0 Strain and add to the pan with the onions. Add the cream and put it aside until the pasta is done.<\/p>\n<p>When the pasta is al dente, drain and add them to the pan with the onions, vegetables, &amp; cream. Heat for a couple of minutes and add the mint, chives. 1\/4 cup of the cheese, and the lemon zest.<\/p>\n<p>Serve in bowls with cheese for sprinkling, some nice bread, and good drink.<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>This recipe is slight modification of one from\u00c2\u00a0 Frank Stitt&#8217;s Bottega Favorita: A Southern Chef&#8217;s Love Affair with Italian Food, another impulse check-out from our local library, CRRL. We enjoyed it and will definitely make it again. I used: 1 tablespoon organic Spanish olive oil 2 tablespoons organic butter 1 heaping cup of sliced spring [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,11],"tags":[679,676,675,678,680,677,245],"class_list":["post-2869","post","type-post","status-publish","format-standard","hentry","category-food","category-recipes","tag-asparagus","tag-bottega-favorita","tag-mint","tag-pasta","tag-peas","tag-penne","tag-recipe"],"_links":{"self":[{"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/posts\/2869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/comments?post=2869"}],"version-history":[{"count":3,"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/posts\/2869\/revisions"}],"predecessor-version":[{"id":2871,"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/posts\/2869\/revisions\/2871"}],"wp:attachment":[{"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/media?parent=2869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/categories?post=2869"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.webliminal.com\/webliminalblog\/wp-json\/wp\/v2\/tags?post=2869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}