The Cruelest Month & Pasta Primavera

In northern New England, April is truly the cruelest month. It is not, to steal from T.S. Eliot, because the month breeds lilacs and stirs dull roots with spring rain. It is because it doesn’t. April is cruel because the chairlift grinds to a final halt, dirty snow lines the highways and byways and cold rain stirs up sand and mud.

Throughout the northern hemisphere, spring has sprung but not in New Hampshire. Here mud season has arrived with a resounding splat. I suppose I could, I should, embrace mud season. After all, April is also tax season. With all that muck, there is nothing to distract me from the mire of all those tax forms.

Hopefully, your situation is not so complex that you will have your nose in your taxes for the next two weeks. April and all its muddy grayness, shouts for an audacious revolt. And by the way, if your taxes are really that complex, it’s time to call in a professional.

So, how audacious is audacious and what kind of mutiny? If you have enough pennies in your bank, the easiest answer is to pack your bag and go somewhere warm. A trip to Florida would probably count as mutinous but hardly daring. A trip to Morocco could be both and at the very least, very interesting. On the other hand, a trip to Finland wouldn’t solve anything.

However, if you are stuck in the New Hampshire drizzle, April is not without hope. Forget your inclination to hibernate. Or if you do stay in, invite a crowd to join you. I imagine that back in the eighties, Martha Stewart encouraged her fans to chase away the mud season blues with a spectacular party.

Martha would cook a wonderful three, make that five, course dinner. The care and details of her table setting would rival a Buckingham Palace butler. Flowers would fill every room of her grand Connecticut farmhouse. She would dress herself in a fabulous little black dress and then-husband Andrew in an impeccable tuxedo. Champagne would flow. Serious talk and laughter would find the right balance for a stimulating and fun evening.

So you see, April doesn’t have to be the cruelest month. Sure it can be soggy; it can make you groggy and more than a little bit cranky. It doesn’t have to. Gray days and drizzly nights can turn you into a hermit. Don’t let them. Brightly colored rain boots are all the rage with the shop-til-you-drop crowd. Treat yourself; they’re cheaper than a trip to Cabo San Lucas and you’ll need them to go shopping for that dinner.

Yes, dinner! In the spirit of WWMD (what would Martha do), how about you fight the April blues by hosting a spectacular dinner party? Of course, you’ll want to skip the big hair and black tie. Times have changed and no one wants to worry about fancy shoes during mud season. Think wonderful food in a relaxed atmosphere. Maybe you’ll try one of those more complicated recipes, something awe-inspiring that you’ve been dying to try but avoiding for lack of time and courage. Or maybe not!

Happy mud season and bon appétit!

Pasta Primavera (Spring Pasta)
A delightful pasta dish to celebrate spring in relaxed twenty-first century style. Enjoy!
Serves 8 for dinner and twice that as an appetizer

 

1-1 1/2 pounds linguine
Olive oil
1 pound mushrooms, trimmed and sliced
1/2 onion, finely chopped
Kosher salt and freshly ground pepper to taste
2-3 cloves garlic, minced
Pinch red pepper flakes
1/2 cup dry white wine
Grated zest and juice of 1 lemon
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2-1 yellow bell pepper, cored and cut into match sticks
1/4-1/2 pound snow peas, trimmed
3 tablespoons roughly chopped basil
2 tablespoons roughly chopped parsley
2-3 scallions, thinly sliced
Extra virgin olive oil
Grated Parmigiano-Reggiano

Cook the linguine according to package directions, less 1 minute. Prepare the vegetables while the water heats and the pasta cooks.

Heat a little olive oil in a large skillet over medium-high heat. Add the mushrooms, season with salt and pepper and sauté until lightly browned. Remove from the pan and reserve.

Add a little more olive oil and the onion to the pan and sauté until translucent. Add the garlic and pepper flakes and cook for 1 minute. Add the wine and 1/2 of the lemon juice and continue to cook until almost dry.

 

Add the bell pepper and asparagus to the pan, season with salt and pepper and toss and cook for 2 minutes. Return the mushrooms to the pan and toss to combine.

Reserving a little of the pasta water, drain the pasta.

Add the pasta, snow peas, lemon zest, remaining lemon juice and a little pasta water to the skillet and toss to combine. Cover and cook on low for 1 minute. Sprinkle with basil, parsley and scallions and toss to combine.

Transfer the pasta to a deep serving platter or individual shallow bowls, drizzle with a little extra virgin olive oil and serve with freshly grated Parmigiano-Reggiano cheese.

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One Year Ago – Coq au Vin au Printemps
Two Years Ago – Moroccan Baked Cod
Three Years Ago – Artichoke Pesto
Four Years Ago – Quinoa with Sweet Potato & Spinach
Five Years Ago – Runners’ Chicken with
Six Years Ago – Bananas Foster
Seven Years Ago – Tapenade
Eight Year Ago – Lavender Infused White Chocolate Crème
Nine Years Ago – Lemon Tart

Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you love the snow or are you so over it? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

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