Ruminations and recipes from a small kitchen in a big city.


Rigatoni with asparagus and broadbeans.

One box rigatoni.
One bunch new asparagus (i.e. local rather than Peruvian or Chinese).
One cup fresh shelled broadbeans.
One pack fetta (local is fine; it doesn't have to come from Greece or Bulgaria or Denmark).
Olive oil.

Boil rigatoni, adding broadbeans and asparagus chopped in two a minute or two before completion.

Drain. Return to pan having added a little olive oil and a finely chopped garlic clove. Stir over low heat to coat in oil and garlic shards.

Serve with fetta crumbled over.

Drink: chardonnay, if you can find one that still tastes like chardonnay. They used to call it the red wine drinkers' white, but that was a long time ago.


neil said...

But why not Greek or Bulgarian or Danish fetta? They have to fill those iron ore ships with something for the return journey and the Chinese (as far as I know) don't make fetta.

kitchen hand said...

I'm sure they're working on it, Neil.

jo said...

Hi Neil,

Would you like to enter the recipes you have to a dish challenge and you might win an iPad or be judge by a mystery celebrity chef! You already have the recipes just need to add some photos. Upload them to enter the challenge and you never know!

Good luck for the challenge! Or go and vote on other's! ;-)