Boyfriend is out of town this weekend. And I plan to parrrrrtaaaaay.
By party, I mean bake a cake and film Hips Don’t Lie. And finish my website.
It’s a productive party people!
Whenever my to-do list is filled with big things, I tend to gravitate towards the easy things to check off. It feels good to cross things off, even if it’s just “fill up the gas tank”.
Meanwhile, the big juicy projects sit on the back burner. Even if I’m super excited about them. They get too huge and overwhelming and seem easier to do another day.
In case we haven’t met yet – my name is Danielle. And I’m a procrastinator.
Since this weekend is hella focused, I don’t have time for fussy dinners.
Which means pasta.
This pasta is somewhere between decadent and healthy. Imma say it’s both. It’s coated with a super deliciously creamy pasta sauce yet filled with herbs, lemon and green veggies.
But guess what there is no cream, I say, NO CREAM in this pasta. It’s mascarpone. AKA my new favorite ingredient to add body and silkiness to a dish.
The best part is, you can add in any veggies you like.
It’s fresh. It’s light. It’s so GD easy.
What up springtime.
It’s time for pasta.
Easy Creamy Spring Pasta
(Start making 20 minutes before you want pasta)
14 oz pasta (or any box)
8 oz mascarpone cheese
1 Tbs olive oil
1 bunch asparagus
2 small spring onions
3 cloves chopped garlic
1.5 cups peas
1 lemon (juice and zest)
1 cup grated parm
Handful of herbs (dill, parsley, cilantro, or basil)
Start by heating up a pot of salty water for your pasta. Get another large (semi-deep) pan going with olive oil over medium heat. Add in your asparagus (cut into thirds) to the warm olive oil and saute until cooked, but still crisp.
Remove asparagus from pan. By now, your pasta water is boiling, add your pasta.
In the same oiled hot pan, add the chopped onions and garlic. Add a little salt and pepper, and saute until soft and fragrant. Add the mascarpone cheese and let it melt. As your pasta is going, add in ¼ cup pasta water into the pan with mascarpone cheese. You’re building a sauce here and the pasta water (which is starchy) will thicken the sauce up.
Add in half the grated parm cheese and juice and zest of one lemon. Maybe a little more pasta water (this is a personal preference for how much sauce you want). Add the peas.
Now add the drained pasta and the asparagus to get it all going together in one pan. Add herbs and remaining cheese and GO TO TOWN.
PS. Tell me if you make this! I want pictures and feedback and happy faces.
