Running is my favorite way to stay in shape. I sign up for a race every month in order to always have a training goal. To that end, one of my favorite ‘carb-loading’ meals the night before a race is pasta. I developed a semi-addiction after my honeymoon in Italy and fell in love with the simplest recipes.
With Spring in the air (well, not today, as it’s snowing everywhere but Tahiti) some of my favorite vegetables are in season: peas and asparagus! Yum!
I share with you a recipe that I’ll prepare the night before I run my half marathon April 3rd.
Skoog’s Asparagus/Sugar Snap Pea/Parmesan Pasta Deliciousness
1 lb asparagus, cut into 1/2 inch lengths
1/2 lb sugar snap or snow peas, tips snapped off
1/2 lb bow-tie pasta
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Bring a large pot of water to boil. Add asparagus and cook 2 minutes. Add peas and cook 2 minutes more, until veggies are bright green and ‘al dente’ (still have a crunch). Transfer asparagus & peas to a bowl with a slotted spoon. Keep semi-warm.
Bring the water back to a boil and add pasta, cooking it to ‘al dente’. Drain and transfer to a large serving bowl. Add veggies, olive oil, parmesan cheese, salt and pepper.