Spring Vegetable Pasta Carbonara

After a cold winter, we all look forward to what Spring and Summer bring.  As a blogger, about mid February I get the itch to start planting summer crops, but in our climate, that’s a little early.  So I settle for some grocery store finds.  I was inspired to make this dish by all the colors and fresh flavors.  It is something that not only can be made in Spring, but all Summer as well.

Spring Vegetable Pasta Carbonara

INGREDIENTS

• 4 ounces pancetta cut into a small dice (I omitted)
• Olive oil
• 10 ounces pasta fettuccine or linguine (I used penne)
• 1 lb fresh English peas (frozen as ok as well!)
• 1/2 zucchini, cut into half moons
• 1 carrot, julienned (I use pre cut)
• 1/2 lb green beans, cut into 1 inch lengths
• 8 oz mushrooms, quartered
• 3 scallions thinly sliced on an angle
• 1 egg whisked
• ½ cup freshly grated parmesan
• ½ cup freshly grated pecorino romano
• 1 lemon zested and juiced
• Fresh basil for serving

INSTRUCTIONS

1. Bring a large pot of water to a boil.
2. Cook the pasta according to the package directions until al dente. If using fresh peas, add the peas, carrots and green beans about 2 minutes before the pasta is done. (If using frozen, add 30 seconds before the pasta is done). Reserve 1 cup of the pasta cooking water before draining the pasta and the peas.
3. In a large heavy bottom dutch oven skillet, add 2 tablespoons of olive oil over medium high heat. Add the pancetta and cook until browned, about 8-10 minutes. Season with pepper and remove from skillet.  Use the drippings to quickly sauté the mushrooms and zucchini, remove from skillet and add back in the pancetta to skillet, turn off heat.
4. Add a few tablespoons of the pasta water to the skillet with the oil and the pancetta and whisk to combine and emulsify the fat with the water. Add the whisked egg to the skillet making sure not to scramble it. Add the pasta, vegetables and scallions into the pancetta and egg mixture. Toss to combine. Add the cheeses and toss to combine again. Add more pasta water as needed to thin. Season with salt, pepper, lemon zest and lemon juice. Serve with plenty of fresh basil on top. 

(Small florets of broccoli can be added along with the peas, if you’d like)

Green Chili Rice Bake with Chicken

A few years back, we visited a friend in Arizona.  She made a delicious side dish that I kept thinking of weeks later.  So I contacted her for the recipe, and adapted it to. Are it a main dish, by adding chicken.  As most of my recipes are, it’s quick and easy!  Enjoy!!

Green Chili Rice Bake with Chicken

Ingredients

• 4 cups cooked rice
• 2 (4 oz.) cans diced green chilies
• 2 cups shredded chicken
• 1 cup sour cream
• 1 cups shredded Monterrey Jack or pepper jack cheese
• 2 cups shredded cheddar cheese, divided
• 1-2 tablespoons chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Dash of cayenne pepper (optional)

Instructions

1. Preheat oven to 350 degrees. In a large bowl, combine rice and remaining ingredients, reserving 1 cup of the cheddar cheese for topping.
2. Transfer the rice mixture to a greased 2 quart baking dish. Cover and bake for 25-30 minutes or until heated through. Remove from oven and sprinkle with the reserved cup of cheddar cheese.
3. Place under the broiler for about 2 minutes, or until cheese is melted and bubbly. Garnish with additional chopped cilantro, if desired.