First I have to start by giving my oldest S some credit because she requested asparagus, peas, and pasta with a little feta or cheese. I suggested fresh figs, she thought that sounded good and we added a few other ingredients and yep it was DELICIOUS! She was happy except she would omit the lemon zest. While I prefer penne pasta with it the girls like spaghetti noodles. Overall though 4 out of 4 bowls were clean and everyone was happy! It’s a fresh way to freshen up your pasta night. We don’t have pasta nearly as much as they use to other than my husbands pre half marathon/marathon carb loading days. The girls love pasta as much as their mama and with them both now playing traveling soccer and going so much and A doing gymnastics I’m trying to add it in more. Their bodies scream for carbs, as does mine but at the same time they sometimes don’t agree with me (especially when there’s gluten). Adding in all the veggies like fresh asparagus and English peas it’s a win for all! Fresh and full of flavor we also add in leeks, garlic, lemon zest and optional cheese. Oh and figs, want to get your kids to eat their veggies (not an issue in our house as it’s usually one of the top things they want) add pasta and fruit! I often find if there are things the girls like and I add in something new they’re more open to trying it without any question. They like figs in cookies and bars, I like it them with yogurt and oatmeal too, so this was just another way to see if they’d enjoy them. The only problem is naming the dish! Yes doing something unconventional and so not me I even made it last night and had it with a glass of wine to photograph it and in hopes of inspiring a name worthy enough to share it with you today. I thought it would make a perfect Meatless Monday meal to share and with all the ingredients being in season it seemed so perfect, in my head anyways. Our neighbors are moving and we are a sad so as I’m writing this the girls saw they were outside and wanted to play with the little kids and only a few glasses of wine and hanging out with them in the cul de sac and we have a name! So excited to spend that time and come up with a name but sad that they are moving and summer is coming to an end.
Thank you for joining Deborah and me for another fabulous Meatless Monday and I’m so happy that even down to the wire this dish and post came together to share with you! Perfect to enjoy tonight or any night right now with these I season flavors I hope you and your family enjoy this dish as much as we do!
Pasta with Asparagus and Figs, Peas!
Makes 4 servings
2 TBSP extra virgin olive oil
1 clove of garlic, grated
1 leek, about 1/3 cup sliced
1 bunch asparagus (about 1lb), woody ends removed and cut into sections (cut into thirds) diagonally
1c fresh English peas, or sub sweet peas
zest of 1/2 a lemon
6 fresh black figs, quartered lengthwise
1/2c crumbled feta or dairy free ricotta (Kite Hill), mozzarella (Miyoko’s Fresh VeganMozz), optional
8-10oz noodles, used spaghetti noodles
Bring a large stock pot of water to a boil, and salt generously. Depending on the cook time for your pasta, ours takes 11 minutes, you will drop your pasta before starting to cook the veggies. In a large pan heat olive oil until hot, add in sliced leaks and grate in garlic. Add asparagus and turn heat down to medium-low and add a lid to cook for about 5 minutes. If your asparagus stocks are thicker it might take a little longer. When pasta is done add peas to the asparagus and drain pasta, reserving a cup of the starchy cooking water. Add noodles to the veggies and toss. Add in a little of the starchy cooking water to bring together, about 1/4-1/3 of a cup. Grate in lemon zest and add cheese if adding, and toss to mix. Plate or put pasta in a bowl and top with fresh figs and season with salt and pepper. Enjoy!
What I want for #Meatless Monday, Pasta with Asparagus and Figs, Peas! #SweatPink @MeatlessMonday Click To Tweet
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