SPRING DINNER MENU: Avocado and Radish Crostini; Lemon Roasted Asparagus; Carrot Raisin Cookies
It’s officially spring. I know this because when I got down to the subway platform last week, I immediately started to sweat through my tank top. My whole body feels the change in season, especially my stomach. But it’s a strange transitional period for my pantry and crisper. I haven’t quite gotten used to buying fresh vegetables at the beginning of the week again, because, well, there still isn’t a whole lot of green lining the farmers’ market stalls. After all, it was winter only a month ago.
But I saw the first beautiful spring onions the other day, robust white bulbs and all, and I also found a thick bunch of delicate chives. I’ve always been a sucker for fresh herbs, and there is nothing better to freshen up and spring-ify my usual winter lunch special: pantry pasta.
Perhaps it is the post-Passover craze, but for whatever reason, and in spite of my current tank top wearing, I am still craving warm noodles come noon. Ever since the carbonara obsession began back in January, I’ve taken to keeping bacon and pecorino in the fridge for daily use. To spruce up my usual winter meal, this time, I added the chives along with a little lemon and white wine.
The dish didn’t do justice to the full breadth of green that spring will soon have to offer, but it was just enough color to launch me into a new season of pantry pasta, bacon, cheese, and all.
From my kitchen, shedding winter layers (but still eating pasta), to yours,
Phoebe, THE QUARTER-LIFE COOK
Lemon Fettuccine with Bacon & Chives
Makes 1 serving
Ingredients
3 slices bacon
1/4 cup white wine
1/2lb fresh fettuccine
2 tbsp finely chopped chives
1/2 lemon, juiced
1/4 cup grated pecorino
1/4 tsp crushed red pepper flakes
1/4 tsp salt
In a small non-stick skillet, cook the bacon over high heat until brown and crispy on both sides. Set aside to cool, and then crumble with your fingers. Turn the heat down to medium-low and deglaze the pan with the white wine. Cook for a minute or two, until the alcohol has burned off. Reserve in a mixing bowl.
In the meantime, bring a large pot of salted water to boil. Cook the pasta until al dente (if fresh, about 2-3 minutes). Add to the bowl with the wine and toss together with the bacon, chives, lemon juice, cheese, salt, and red pepper.
Serve immediately.
