What a wild last 2 1/2 months I have had… I think my last recipe post was back during spring break, which is pathetic considering that was back in mid-March. Although I had every intention to continue blogging through the end of the school year, as it seems to happen, school, work, golf and whatever small social life I had got in the way of cooking and writing. As soon as my finals were over, I took off to Madagascar for almost a month! You can read all about my trip here.
I came back from Madagascar, packed up my apartment in St. Louis and moved to DC! I’m interning for Senator Maria Cantwell this summer and am so thrilled to have the opportunity to experience the ins and outs of politics, the bustle of DC in the summer, and have some time to myself to read, write and cook!. I’m living in a house near the Capitol with several other young adults and am looking forward to everything this summer will bring.
Although I have a big kitchen, it’s not exactly fully-stocked with my usual cooking gadgets. Yes, I know I’m spoiled in St. Louis to have an ice cream maker, a crock-pot, a waffle maker, a food processor, and the likes… But this kitchen doesn’t even have a cheese grater! (Found that out while I was in the middle of making this recipe ha!) I also don’t want to buy too many ingredients – spices, oils and such – because I’m only here for ten weeks and will have to fly everything back home. So my recipes are going to be simple this summer. Easy, simple, healthy recipes are what you’ll see in the coming weeks!
And to start – I’m sharing this simple, fresh summer pasta. I made it last week after work – and find it perfect for the hot summer days out here. The lemon juice serves as the main punch of flavor and also as any semblence of a sauce (lemon juice, water and some butter serve as the sauce – so it’s light, fresh, flavorful and incredibly easy to make!) I’ve enjoyed it both hot and cold – hope you enjoy!
Fresh Summer Pasta with Lemon, Chicken and Peas
Recipe adapted from PureWow
1 lb spaghetti noodles
2-3 cups fresh or frozen peas
1 bag fully-cooked chicken strips
3 tablespoons unsalted butter
1/2 cup grated parmesan cheese + more to serve
Juice of one lemon
2-3 tablespoons freshly chopped mint
Zest of one lemon
1. Bring a large pot of water to a boil. Cook pasta to al dente, according to package directions. About a minute or two before the pasta is done, add the peas. While pasta is cooking, heat a tablespoon of olive oil in a small skillet over medium heat. Add the chicken and a few pinches of italian seasoning spice and saute for 4-5 minutes.
2. When the pasta is done, ladle out one cup of the liquid and set aside. Drain the remaining liqud through a colander and return the pasta to the pot. Add the heated chicken, butter, grated cheese, and salt to taste. Toss to combine and then add the reserved liquid and the lemon juice. Toss to coat. Add the mint and lemon zest, toss it to combine one last time and serve immediately.
Leftovers can be eaten hot or cold – it’s delicious both ways!