12 Sep 2013

spring


This new season marked the coming and going of elections, deceiving weather and the continuation of sniffles for some. The vegetable selection has also increased and I've been waiting for the arrival of fresh broad beans at my local green grocers. I've only eaten them in dried form as a snack, so it was interesting to see how the fresh ones would taste like. 

I thought I'd get a lot of beans, but after podding, I ended up with a very sad amount, so I just threw them in some pasta I made for dinner. The origins of the recipe comes from The Silver Spoon: Pasta (the only pasta cookbook you'll ever need) which I made for dinner one night a few weeks ago. Sautéed sliced onion, bacon, peas and zucchini flavoured with parmesan, black pepper, thyme, oregano and my dad's fried garlic oil. The recipe is highly adjustable to whatever ingredients you have in the fridge.

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spring vegetable pasta with garlic chicken

Trim fat off chicken thigh fillets, cut into two if necessary and make slits in the thicker part of the meat. Season with salt, white pepper and a lot of garlic powder. (Might use some onion powder next time.) Leave in the fridge until needed, but bring to room temperature before pan frying.

Whilst the pasta is cooking, sauté thinly sliced zucchini, asparagus, broad beans, peas and edamame*. Season with salt, black pepper and chicken bouillon powder. Drain pasta and mix in a few tablespoons of fried garlic oil and some salt and black pepper. Add sautéed vegetables and baby spinach and toss until well combined. Season again if necessary. Pan fry the marinated chicken, slice and serve on top of the pasta.

*Blanch cut asparagus, double podded cooked broad beans, blanched peas and podded cooked edamame (can be found in the frozen section of good Asian grocers).