Fix Me, Fast, Pasta.

I came home from work this evening grumpy and cold, and for no particular reason, for that. Except the cold. It really is pretty cold these nights in Jerusalem. Add to that no special inclination towards making anything what so ever  and an gnawing sense of guilt over all that could be made out an overflowing fridge of veggies, and you'll be able to imagine just how particularly sulky and feisty I was getting.

Than my flat mate recommended the half a bunch of Asparagus left in the fridge from her dinner last night, and butter, and lemon, and a compromise with myself began to take shape. We shall make something, and it will be indulgent and wonderful, I lulled my grouchy beast, and so thirty minutes later I found my self hunched in my chair with a hot bowl of pasta in my hands, comforting as only a carb could be. Sulkiness was pacified by considerable amounts of butter and lemon was added in attempt to uplift dampened spirits. I shall not lie:  the blues were not defeated completely by this. But they sure feel a lot nicer on a full stomach.

Linguine with Asparagus and Lemony Butter Sauce

1/2 a package Linguine

1 bunch thin green Asparagus, bottom third of stalks removed

approx 50 gr butter

1 clove garlic, crushed

zest from 1/2 a lemon

juice from half a lemon

handful of Arugula, cut or torn into large pieces

a few mint leaves, chopped

3-4 sprigs of parsley, chopped

coarsely ground black pepper

salt

a few tbsp of Parmesan Cheese, Grated

Bring two pots of water to boil. Salt water and toss in Asparagus for about half a minute, drain and set aside. In the other pot set your linguine cooking, till Al Dente. In the meanwhile, prepare the sauce ( you should have your sauce ready just before the pasta is cooked): melt  part of the butter in  a saucepan, add garlic and lemon zest and cook for a few seconds. Add fresh herbs, Asparagus and Arugula, then add remaining butter, lemon juice, parmesan, salt, pepper and a splash of olive oil. Remove from heat.

When pasta is cooked, drain and add to the sauce along with a little bit of the cooking water. Return to heat and toss for a few more seconds, till pasta is evenly coated with the sauce. Check seasoning and serve.

I find it difficult to estimate exactly how much butter I used for this recipe so please judge for yourself. In any case, You want to use enough to create a rich coating for your pasta. Also, I used half a bunch of Asparagus, because that was what we had, but as far as I'm concerned regarding this gorgeous veggie, you can't have too much. Be sure not to over cook it so it remains crisp and bright green.

Good luck taming your winter blues. Or maybe you could dwell on them, to the sounds of Gillian Welch, as I intend to do tonight.

P.S

I feel much better now. Pasta must have worked after all.