Julie Adair

Okay, okay, so I’ve been gone from here for awhile. Way too long, I know. I’m still cooking, still baking, still happily experimenting with recipes.

Honestly guys, I fly by the seat of my pants about 95% of the time. Tell me something I made was good, and you’ll be lucky if you get the same thing twice. I go by what I have in the house. What temp did I cook it? Hell if I know. How much did I add in? No friggin clue. I measure by hand, and I rarely use measuring cups or spoons. What feels good, what feels right, that’s how I cook. So remembering if after the fact can be a little hard.

I try to give my best estimates, I really do. I’ve decided that what I need to make this blog successful is having my own play by play commentator, like Howard Cosell only not sports related, food related. Recipe commentator? Cuz I never remember what I did.

So that is why I haven’t been on her much. That and a job change, and kids, and life, and Covid and my Mommy. Who would have loved this dish and would have been the greatest recipe commentator I could have ever wished for.

Pasta Primavera Perfezione

1 red onion, halved and thinly sliced

1 each red and orange pepper, quartered and thinly sliced

1 yellow squash, cut into chunks (roughly equal length to sizes of peppers and onion) and thinly cut

1/2 pound Pappardelle pasta

1/4 cup extra virgin olive oil

3 Tbs. salted butter

1/4 cup half and half

1/2 cup grated parmigiano regianno

2 Tbs. (heaping) flesh cut basil

Salt and pepper

Dash of red pepper flakes

Set a large pot of salted water on high heat to boil. On another burner, set a large, high walled sauté pan on med high heat. Drizzle in olive oil and allow to heat through, add in onions. Sauté for a few minutes until just starting to soften. Add in peppers. Salt and pepper and red pepper flakes to taste. After onions are a bit translucent and peppers have started to soften add in yellow squash and butter. Turn heat down to medium. When squash becomes cooked through, cover and put on low heat.
When water boils cook Pappardelle according directions. Do not drain! Or drain but set aside at least 1 cup of the starchy cooking water.
With tongs add cooked pasta to veggies, mixing in gently. Add in the half and half and stir together. Add in about half cup starchy water from the pasta pot and continue stirring on low heat. Sprinkle in parm cheese and stir to gently soften it without it melting into a stringy mess. Remove from heat. Top with fresh cut basil and cracked black pepper.

Makes 4 good sized bowls.