I need a cow.
The amount of meat my boys go through is absolutely insane.
The other night, my husband brought home this epic T-bone steak and I thought to myself, “Oh, good! We’ll have leftovers.” I’ll make wraps… some kind of steak salad… maybe stroganoff… (when’s the last time you had stroganoff?!).
But the three of them devoured it like a pack of wolves! I heard ravenous snarls coming from the table.
On the other hand, I wasn’t in the mood to partake in this carnivorous feast.
I threw together a quick pasta dish with some random bits and pieces from the fridge.
And it began with leftover rotini.
You know I’m very particular about my pasta shapes, right?
It’s like picking out a paint color.
It has to be just right.
I like rotini because the ingredients, sauce and cheese fall into the playful coils creating the perfect bite- I love that. For this dish, I quickly sautéed some frozen pancetta with sliced leeks and zucchini. I threw in some plain cooked pasta, a splash of homemade chicken stock and parmesan cheese to create a light sauce. Right before it was ready, a handful of fresh peas went into the mix.
I usually cook with frozen peas. They’re tasty and easy to find.
But every spring, the fresh ones pop up for a brief moment and they’re definitely worth grabbing.
Have you tried them?
And to keep things light, I half the amount of pasta and double the vegetables.
You’d never know the difference.
How do you co-exist in the kitchen with your loved ones?
- I used baby zucchini for this pasta but regular zucchini will work too- cut them into half moon shapes.
- No rotini? No problem! Try ditalini, small shells and orecchiette instead.
- 2 cups cooked rotini pasta*
- 1 tbsp olive oil
- ½ cup diced pancetta
- 1 cup thinly sliced leeks, white and light green part only
- 1½ cup thinly sliced zucchini
- 1 cup fresh or frozen peas
- ¼ cup chicken stock
- 1tbsp butter
- good handful of parmesan cheese
- coarse salt & freshly ground black pepper, to taste
- If you're using dry pasta, go ahead and prepare it according to the package instructions. Drain and set aside.
- In a large skillet warm the olive oil over medium heat. Add the pancetta and sauté until lightly golden, about 3-5 minutes.
- Throw in the leeks and cook until they start to soften, about 3 minutes. Add the zucchini and continue to cook for another 3 minutes or so. Season with salt and pepper.
- Now add your pasta to the pan. Pour in the chicken stock, butter, and a good handful of parmesan cheese. Stir well until the liquid starts to thicken. Add the peas.
- To serve, pile the pasta onto a giant platter or into a nice serving bowl.
- Garnish with extra parmesan on the side.