kid-friendly · Recipes

Rotini with Asparagus, Peas & Goat Cheese

Clearly, I am revving up for spring, because this is a decidedly non-wintery dish. Fluffy rotini drenched in a light, lemony goat cheese sauce mingles nicely with whatever vegetables you have on hand; I love the blend of asparagus and peas, because it’s like a signal to my taste buds that nicer weather is around the bend.

This is perfect for meal prep Sundays, or for throwing together right after work. All you need on hand, after all, are your vegetables of choice — even frozen work well — and a small package of chevre, one lemon, plus a box of pasta. This is a great one for little helping hands, too, because there are just a few simple steps and easy tasks to share!

By the way, chevre and goat cheese are the same thing. They are a goat’s milk cheese which can be easier to digest for anyone with low tolerance for cow’s milk; chevre is also a bit lighter in fat and has a pleasingly tangy flavor and smooth texture. I save about a cup of the pasta cooking water here, and add it in gradually to the dish to loosen up the goat cheese and thin it into a silky, smooth sauce.

CHEVRE ROTINI

INGREDIENTS

  • 1 box rotini pasta (or similar shape)
  • 1 bunch asparagus (or bag frozen, such as Trader Joe’s grilled)
  • 1/3 package frozen peas, or about a good palm full (I estimated)
  • 1 small log goat cheese, about 4-5 oz.
  • 1 lemon
  • 1 cup reserved pasta cooking water
  • salt and pepper to taste

DIRECTIONS

If you are using fresh asparagus, I like to roast them on a sheet of aluminum foil in the oven with olive oil, salt and pepper at 425 for about 12-15 minutes, or I pick up a frozen bag of the Trader Joe’s grilled spears. No matter which way you prep them, frozen or fresh, chop into rotini-sized pieces after they are done cooking and set aside.

Next, boil water for the rotini and cook the pasta until al dente, or 8-10 minutes. I like rotini because it really grips sauces, but any shape of pasta is OK. If you are using frozen peas, cook them at the same time as the pasta.

Drain pasta (and frozen peas if using), reserving one cup of cooking water.

Return rotini to the pan, stir in the asparagus and goat cheese, and zest the lemon into the pan. Halve the lemon and juice both sides into the pasta, being sure to catch the seeds (using an inexpensive hand-held citrus press is a great way to do this). Lastly, pour in the pasta water a little at a time, stirring until you reach the right consistency. Season to taste with salt and pepper, and serve warm!

***

This makes such great leftovers for the work week, and actually tastes good hot or cold. I haven’t tried this yet, but I bet it would be good to bring to a cookout in the summer as a cool pasta salad. If you try that, let me know. Until then, happy meal prepping, and stay safe if you’re impacted by the Nor’Easter hitting the East Coast right now!

***

Blue Apron · kid-friendly · Recipes

Tomato, Sweet Pepper & Goat Cheese Pie

You might call this too summery, but I say we are in the midst of a warm spell and we might as well eat like it. Soon enough, we’ll be back to chili, soups, stews and risotto, so for now: bite into a tangy tomato, and a seasoned bell pepper, and enjoy the creamy goat cheese floating under this tender crust! Before you know it, the winter foods will be back in rotation, and wouldn’t you like to have this recent memory to sustain you through those days of early nightfall and windy, icy commutes? I thought so.

IMG_2193

This is very easy, but the most critical tip I can share is to assemble the pie right before you put it in the oven. If you put the tomatoes in and let them sit while you prepare the rest of the filling, it will make the crust too soggy to hold together while baking, so it’s critical to prep your ingredients and then put it all together at once before placing into a pre-heated oven. As with most recipes I share involving pie, I use a pre-made, store-bought crust. If you’re looking for a great homemade pie crust recipe, I like this one.

This recipe originally came from my Blue Apron delivery and I’ve recreated it using my own seasonings and garden tomatoes with excellent results. It really is easy and crowd-pleasing, and vegetarian to boot.

Tomato, Sweet Pepper & Goat Cheese Pie

INGREDIENTS

  • 1 Pie Crust, homemade or store bought pre-made
  • 2 Tomatoes (large beefsteak/heirloom variety)
  • 3 Cloves Garlic
  • Sweet Peppers (3-4 small ones or one large)
  • 1 Red Onion
  • 1 Bunch Basil
  • ½ Cup Crumbled Goat Cheese (or more if you really love it!)
  • 1 Tablespoon Sherry Vinegar (or sub another kind you prefer)
  • ½ Cup Grated Parmesan Cheese
  • ¼ Cup Panko Breadcrumbs
  • 1½ TBSP Spice Blend: equal parts Flour, Mustard Powder & Dried Thyme

DIRECTIONS

Preheat the oven to 425F.

Peel and mince the garlic (I used a garlic press). Cut out and discard the stem, ribs and seeds of the sweet pepper and thinly slice them into rings. Chop the onion. Cut the tomatoes into ¼-inch-thick slices. Pick the basil leaves off the stems and discard the stems.

In a medium pan, heat some olive oil on medium-high until hot. Add the garlic, onion and sweet pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Stir in the vinegar; cook, stirring frequently, about a minute or until well combined. Remove from heat and season with salt and pepper to taste.

Next, make the breadcrumb topping: while the onion and pepper cook, combine the Parmesan cheese and breadcrumbs in a small bowl, then season with salt and pepper to taste. Stir in enough olive oil to moisten the mixture slightly.

Layer half the tomatoes onto the bottom of the pie crust in an overlapping pattern; season with salt and pepper. Top with the cooked onion and sweet pepper, half the spice blend, half the goat cheese and the basil; drizzle with olive oil and season with salt and pepper. Repeat with the remaining tomatoes, spice blend and goat cheese.

Evenly top the assembled pie with the breadcrumb topping; season with salt and pepper.

Place the topped pie on a sheet pan. Bake, turning halfway through, 20 to 22 minutes, or until the topping and crust are golden brown. Remove from the oven and let stand for 5 minutes before serving.

Eat all in one sitting with a glass of white wine!

IMG_2194

Other things you can try if the crust comes out soggy: either pre-bake it for a couple minutes on low heat, then proceed with the recipe as usual; or, you can move it lower in your oven and thus closer to the heat source, which may solve the problem. Other solutions might include pricking the bottom of the pie with a tooth pick before baking, and/or lining the bottom of the crust with Parmesan before you add the tomatoes. If you pre-bake and are concerned about the top getting over browned, you can always cover that part with foil while it’s cooking, and it should prevent burning. But again, I didn’t have any issues with sogginess, I just noticed it was a common complaint about this recipe on the Blue Apron Facebook page.

The last piece of advice I would give is something that Blue Apron has taught me, which I must admit has improved all of my cooking: seasoning with salt and pepper throughout the preparation of any dish is essential to making sure it’s fully flavored at the end. You don’t have to be too heavy-handed with it, you just have to keep the seasonings coming at each step of the recipe. That’s definitely true of this pie as well!

Good luck, have fun cooking, and tell me how you’re getting ready for Thanksgiving! I’m cooking a turkey for the first time this year, for our community’s “Don’t Be Alone on Thanksgiving” event, which feeds over 900 people on Thanksgiving each year. Some come in person for the meal at our local high school, while families in shelters and elderly or disabled shut-ins have a meal delivered to their home. I’m using this helpful guide for first timers, although Ina Garten (aka the Barefoot Contessa) also has an excellent one. I’ll let you know how it turns out. Something tells me cooking the bird will pale in complexity against actually delivering the darn thing to the proper location with a rambunctious two-year-old in tow! 🙂

Recipes

Lingonberry-Goat Cheese Dip

This spread couldn’t be simpler. Just combine lingonberry preserves with goat cheese (ideally, Chevre with honey, which you can find at Trader Joe’s), stir until chunky and blended, and serve with whole wheat crackers. It’s a combination you might not think to create, but it makes the perfect complement to a plate of savory crackers and dips. Try it out! Your guests won’t be disappointed.

Lingonberries are traditional Swedish fare. You can find lingonberry jam at any specialty grocery store, as well as Ikea!

This would also make a great filling for stuffed French toast. You could also pre-plate this spread on toasted baguette slices for a sweet twist on bruschetta; or, you could serve it atop apple slices (with chopped walnuts?) as another fun finger food.