Fusilli Primavera (serves 2 as dinner or 4 as a side)
April definitely is the cruelest month.* Being able to have cocktails on the patio the other night lulled us into complacency. The next day it resumed raining, and now we’re cold, wet and windy again. The temperature is back down in the mid-forties, but that doesn’t mean we can’t do some kitchen wizardry and cook as though it were spring in fact, and not just on the calendar. Prosecco, anyone? ~ Glyn
½ c asparagus tips
½ c green peas
1 ½ oz. sundried tomatoes (cut into ½ inch strips)
2 tbsp. pine nuts
1 tbsp. capers
1/4 c greek olives
1 can artichoke hearts, drained
1 large clove garlic, thinly sliced
2 tbsp. olive oil
½ tsp dried basil
¼ tsp crushed red pepper
4 oz. dried, gluten-free pasta
If you time this right, everything will come out together!
Start the water boiling for the pasta. When it boils, add the pasta, olives, and the sundried tomatoes and cook together until the tomatoes are softened and the pasta is al dente. Drain and combine with the cooked veggies.
While the water boils, heat the olive oil. Sauté the garlic and the pine nuts until the nuts begin to color. Immediately add the asparagus tips and the peas and stir until both are crisp-tender. Stir in the artichoke hearts, basil, red pepper and capers. If the pasta is not done by now, keep hot.
Combine the pasta/tomatoes/olives with the sautéed vegetables. Serve at once.