I have spent my entire life wishing I was a more patient person. But try as I might, I am inherently impatient and intolerant of things that move slowly.
I’m impatient with people who are slow walkers. I loath slow talkers. I despise inefficiency and elevator doors that take seconds to close feel like eons to me. Despite constant admonitions from family, friends, bosses, and co-workers to just “slow down, Erina” it’s something I really struggle with.
So, it will come as no surprise that when it seems time for Winter to be over and Spring to arrive I am as impatient as ever. I long for the days of short skirts, endless nights, swimming in the Lake after work, and reading in the back yard while soaking up the sun and drinking a gin and tonic.
Sadly, as it is March in Seattle, we are not there yet.
When my impatience for the season changing reaches its height I often find myself cooking foods that represent the season ahead.
This pasta dish was inspired by a refrigerator full of vegetables from Spud and no plan for what I was going to do with them. It’s not the quickest recipe (ironic, I know), but it’s very yummy, very healthy, totally affordable and shouts ‘Spring is here’ better than I ever could.
Roasted medley of spring vegetables served over angel hair pasta with chicken sausage, tossed with a cilantro pesto
A very hearty, pretty dinner, good for a crowd. If you prefer a vegetarian option just skip the chicken sausage. Serve with a dry Riesling.
1. Vegetables: Pre-heat the oven to 400 degrees. In a large bowl (which you can later use for serving) toss a medley of spring vegetables that suit your fancy. They should be bite-size, but still substantial. If you are doing a mix of vegetables that will vary in how long they take to get tender, vary your size a bit so everything is done at the same time. For this recipe I did butternut squash (cut into small cubes), carrots, mushrooms, onions, and asparagus. Toss with just enough olive oil until glistening. Season with coarsely ground salt and pepper. Transfer to a 9×12 glass baking dish. Pop in the oven and cook for about 1 hour (flipping each 20 minutes) until vegetables are firm-tender. If you feel like the vegetables are drying out you can add a bit of water to the bottom of the baking dish about half way through the roasting.
2. Cilantro Pesto: In a food processor or blender (you know which one I used…), blend until smooth 1/2 cup olive oil, 1 cup firmly packed cilantro, 2 TB lime juice, and 2 cloves garlic. Set aside.
3. Pasta: Cook angel hair according to recipe. Before you drain reserve 1/2 cup cooking liquid.
4. Chicken sausage: In a large skillet head 2 TB olive oil until glistening. Add chicken sausage that has been cut into 1″ pieces and cook until slightly carmelized and browning. Set aside pan, reserving the oil and fat generated from cooking the sausage.
5. Assembly: In the large bowl you used to toss the vegetables originally return the now cooked vegetables. While still hot from the oven toss with half the pesto to thoroughly coat the vegetables. Add the pasta and reserved cooking liquid, remaining pesto, sausage, and reserved oil and toss until well coated. Serve with generous portions of coarsely grated Parmesan.