It’s snowing like hell out… I’m lazy, sick with a cold, and want something easy but decadent for dinner. Enter pasta and a salad.
I am not in the mood for anything with tomato sauce (or fat-free apparently), so I’ve shifted my attention to a cream sauce. I have fresh dill and a couple of lemons in the fridge and a bag of frozen peas in the freezer. Hey, just because it’s a creamy dish doesn’t mean we can’t lighten it up a bit with some tasty peas! If you have asparagus laying around, that would work well too.
This sauce takes some time to reduce, so plan ahead. I like to eat dinner early so I don’t mind starting it at 4 and letting it simmer down until 5 or so. Dinner can be on the table by 5:30. Score.
If you don’t have fresh dill you could use dry, but fresh is the way to go if you can. Know how you always end up with more dill than you need when you buy it? We usually use so little of that massive amount of fresh herb. Here’s my solution: chop it up, evenly distribute it into ice cube trays and pour olive oil over each ‘cube’. Freeze. Pop them out and store in a freezer zip-lock bag, in the freezer. Next time you need dill olive oil combo, you’re ready to go. (Makes for easy salad dressings too!) Brilliant huh.
For my salad, I’m keeping it simple with a baby kale/spinach mix, cherry tomatoes, cucumber, sliced oranges, fresh buffalo mozzarella and some fresh mung bean sprouts I’ve been sprouting. They are crunchy and perfect to round out the salad. For the dressing, I’ll probably just drizzle some olive oil and finish with a squeeze of lemon and zest. Simple and perfect.
Enjoy this sauce with parpadelle, linguine or wagon-wheel pasta. Toss pasta in sauce and enjoy!
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 medium onion, finely chopped
- 3 cups organic vegetable or chicken stock
- 1 cup heavy cream
- 1/3 cup vodka
- 1 tsp salt
- 1 cup frozen sweet peas
- ½ cup chopped fresh dill
- 1 tbsp grated fresh lemon zest
- 1-2 tbsp fresh lemon juice
- 1 tbsp dijon mustard
- ¼ tsp fresh ground pepper
- Knob of butter
- Grated parm cheese (optional)
- Cook onion in oil in a heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 4 minutes. Add garlic and stir.
- Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is significantly reduced to 2 cups, 50-60 minutes.
- Remove from heat and stir in peas, dill, lemon zest and juice, dijon mustard, pepper and butter. Stir to combine.
- Pour over pasta and toss until pasta is completely coated. Sprinkle fresh parm cheese on top (optional).