Thursday, February 19, 2009
Conchigli with Asparagus and Pecorino
I get hit with waves of "I need to get my life together" periodically and today was one of those days. First order of business: using up asparagus from the other night (I sauteed in a dry pan, threw in a little butter, then added some pasta water to steam the asparagus through).
The conchigli was purchased a few weeks ago when I made chicken noodle soup for Charles and it's been sitting in my pantry ever since. I thought the shells would be a good size for the small chunks of asparagus and I was right! Add in shaved cheese (from a wedge of pecorino I'm determined to burn through) and you've got a comforting and simple dinner with which the annoyances of the day fade away.
The best part of cooking asparagus is that it requires very little prep. For tonight's dinner, I didn't even break out a cutting board. I just snipped the asparagus with kitchen shears! Very Nigella, no?