BM# 74: Week 4/ Day 2
Theme: Kid’s Delight — Easter Treats
Dish: Spring Vegetable Pasta
Spring is ‘technically’ here as per the calendar but the weather seems to have it’s own mind. It has been very cold and dreary for the past few days, as if winter returned with a vengeance already. Thankfully the spring produce is already in the stores and that’s something that makes me very happy. Today I have a simple spring vegetable pasta that my kids love. Fresh Asparagus is one of my most favorite spring vegetable. They are so tender and crispy right now that I can eat them raw. One of the tips that I learnt from Rachael Ray is to trim the asparagus bottoms (just like you would with flowers), put them in a container with little bit of water, cover the tips with a ziploc bag and stick it in the fridge. Asparagus stored this way, keep well for almost a week.This spring vegetable pasta is loaded with veggies — asparagus, green peas and cherry tomatoes. This is a light dish with the veggies taking the center stage. Recipe is from Giada’s Everyday Italian cooking show.This is a quick dish that can be whipped up in less than 30 minutes. Original recipe used parmesan cheese, but I added some mozzarella balls just before serving. You can skip the cheese altogether to make a delicious vegan main course.Sending this to ‘Kid’s Delight — Easter treats’ event happening right here. Valli is the brain behind Kid’s Delight event.