I love when I find Zucchini Blossoms at the farmers market.
30 – 40 zucchini blossoms, sliced thin
1/2 c basil leaves, sliced thin
1 TBSP olive oil
25 olives, quartered
4 TBSP capers, drained
1 c parmigiano
1/2 lb of pasta
Cook pasta accord to package.
3 minutes before pasta heat oil in a 12 inch skillet over medium heat. Add remaining ingredients, then stir in pasta to coat.
Serve with a little parmigiano.
It was one of those days and at 6 I had no idea what to make for dinner. Quick scan of the fridge and pantry and this is what I came up with. Thanks god for Trader Joe’s pork belly, just crispy up and serve.
1 package TJs pork belly, cut into 1/4 inch dice
1 bunch of asparagus, cut into 1/2 inch pieces
1 c farro
Rinse farro and place in a small pot with 2 c water and a pinch of salt. Bring to a boil, then simmer for 20 minutes until the water is absorbed. Turn off heat.
In a large skillet, cook pork over medium high heat for 5 minutes, add asparagus and cook for 5 minutes longer until pork is crispy. Stir frequently.
Place a scope of farro in a bowl, scoop asparagus and pork onto farro, top with a little finely grated Asiago and Aleppo pepper.
Serves 2 as main, 4 as a side.