A quick and easy pasta dish, full of veggies with a lemon pistachio butter sauce. So fresh and so delicious!
Spring is trying to push it's way in around here. I say trying because it was 74 degrees today, but we are expecting snow in the next couple of days. It's a confusing time of year. I get so excited when I see daffodils and tulips blooming, but I also just want them to wait until after the snow has left for good with the hopes that they will survive a little longer.
With the changing seasons, I have felt myself wanting to eat more fresh foods. I also wanted something relatively quick and easy so this dish came about. I didn't take the time to make any meat for this dish, but you could easily add some chicken to this dish. This would also be good if you wanted to switch the dried herbs for fresh herbs. It's definitely a good weeknight meal.
2 tablespoons olive oil
1 bunch asparagus, chopped into 1-inch pieces
1 red pepper, diced
1 head broccoli
1 cup frozen corn
8 ounces dried penne pasta
Pistachio Butter
6 tablespoons butter, softened
1 1/2- 2 tablespoons dried herbs (I used a mix of basil, oregano, and thyme)
1/3 cup chopped pistachios
zest and juice of a lemon
1 clove garlic, minced
1/4 cup grated Parmesan
Mix all ingredients for the pistachio butter together in a small bowl. Set aside.
Cook the pasta according to package directions.
Meanwhile, place skillet over medium heat and add olive oil to a large skillet. Add asparagus, pepper and broccoli. Sauté 8-9 minutes, or until veggies are softened. Add a pinch of salt and pepper.
Add corn to the vegetables mixture. Add the pasta to skillet. Stir in the pistachio butter. Continue to stir until butter is melted and pasta is evenly coated.
Comments