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Use the freshest herbs you can find and whisk in a bit of goat cheese or strained yogurt to whip the filling into creaminess. The original recipe is only a couple servings, so multiple as needed for a party.
A simple milk sauce, kissed with lemon is tossed with pasta, asparagus and onions for a classy spring dish. Gluten-free pasta is certainly plausible for this dish, but long strands are especially nice with the tangles of asparagus and caramelized onions. The zest of lemon is critical for this dish and a microplane is my favorite tool for this task, but the directions have an alternative direction if you don’t have one.
A creamy lemon enhanced asparagus pasta dish was a staple meal for my clients back in my personal chef days and I have intended to share it on here for years. But, then my cooking evolved and I started to make a vegan version that I love more than the dairy rich version. Since I am still a dairy lover, often I will dollop a bit of creme fraiche, sour cream or a few shreds of aged parmesan to embrace the essence of the original recipe.
Creamy pasta salad gets a sophisticated upgrade with jewel cherries and crispy snap peas. Cauliflower gives it a nearly hidden veg, while the pickles give a flavor boost. The creamy dressing can be made dairy free by substituting all-mayonnaise or even vegan with your favorite veganaise style mayo. Walnuts are a great trade for the cheddar or swiss. If for some reason you are not into mayo, greek yogurt can be the entire dressing; maybe whirl in a bit of olive oil for a little extra body and flavor.
Peas & ricotta are blended & stuffed into pasta for this spring pasta bake. A simple garlic-butter sauce is drizzled on or substitute a pesto or even béchamel sauce. Make it gluten-free with Tinkyada brown rice lasagna noodles.
