Sometimes a recipe lines up so perfectly with exactly what we're craving that it feels like fate. In this case, it was this recipe from Kate Flaim on Design*Sponge and a craving for something both seasonal and comforting on a recent stormy spring evening. Simple yet satisfying, a bowl of this pasta definitely hit the spot!
We've also been wanting to try this absorption pasta method ever since Dana wrote risotto-style pastas a while back. This recipe takes a slightly different, less hands-on approach by adding the pasta all at once and stirring every so often to make sure the broth is being absorbed easily. We found the technique to work just fine, though we covered the pot toward the end of cooking to prevent too much moisture from evaporating.
Because we didn't want to run to the store in the rain, we made a few basic adjustments to the recipe. We already had asparagus - the key ingredient! - but we subbed in smoked bacon for the pancetta (we store individual slices in the freezer), onions for the shallots, and shredded pecorino for the feta cheese. We also added a sprinkling of leftover thyme, rosemary, and oregano for some extra seasoning.
The result was insanely good. Even before we folded in the cheese, the dish was already creamy from the starchy broth used to cook the pasta. The asparagus was perfectly cooked - chewy but still a little crisp, just the way we like it. The lemon zest was also the clincher. It added exactly the right bright flavor to contrast the rich pasta.
The whole dish came together in about 30 minutes, making this a perfect weeknight meal. It would also be simple to sub out the main ingredients for whatever vegetables are in season. We look forward to trying it with veggies like green beans, zucchini, and fresh tomatoes.
You can bet this will be going on our weekly meal rotation! Do you ever make quick absorption pasta dishes like this?
Get the Recipe! Absorption Pasta with Asparagus, Pancetta, and Lemon Zest from Design*Sponge
Related Simple Finishes: 8 Ways to Round Out Any Pasta Sauce
(Images: Emma Christensen)
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I never would have thought to make pasta this way. Risotto is one of my favorite things, naturally I am going to try this as soon as possible.
I love pasta this way. I start with sauteeing the pasta with onion and garlic, then add the veggies/meat, pour in the broth, sit back, and watch the magic happen.
This method also works for green beans on their own -- just simmer them gently in whatever you intend as the sauce, rather than in water.
This is a new cooking method to me, and very exciting! It's not too often I come across a new technique that's flexible as well as reducing dirty dishes. I'm sold!
I made this the day I saw it on Design Sponge (actually I bribed my husband to make it for me), and it turned out delicious. One suggestion though, don't let the pancetta get too crispy, unless crunchiness is your thing.
This recipe is amazing! Before finishing his first bowl (yes he had 2 helpings!) he asked me if I was planning on making this again as a routine dish. It's so easy and delicious. We used turkey bacon and added garlic. Perfect!
Now here's an example of using the royal "we" without incurring the ire (or sarcasm) of your audience. Is it the writing style that sets it apart? Is it because readers can believe that the writer was cooking with a pal or hubby or roomate? Either way, it works.
Hey! Thanks for the nice review--I'm delighted the recipe worked so well for you. I've been traveling and missed this completely, but a friend gave me the heads-up.