Tis That Season and A Rustic Pasta Recipe

It’s all around

the lights, the ornaments, the music, tree top angels,

the seasonal aromas…

but I’m just not ready.

My shopping is almost done but the spirit hasn’t moved me.  I’ve been baking but not designating anything strictly “Christmas”.   Maybe it’s the lack of snow.  I look outside and still see green.  The trees look lifeless but they aren’t wearing a blanket of white.  When I run in the morning, I smell the occasional wood burning fire and I get a fleeting sense of the time of year.  It’s nice not to have to run through snow and try to stay upright when hitting ice patches.

The snow will come soon enough.  I just hope the spirit of the season arrives with it.

Are you in the holiday spirit?

Rustic Pasta

Maybe I shouldn’t but I do.  I will make dishes that use ingredients available at the local grocer even if they might not be in season.  When I shop and a fresh vegetable or fresh herb catches my eye, if it begins to get the cogs turning and creativity sets in, I forget being “seasonally correct”.  I’m sorry if I offend.

Parsley, fresh mint, and fresh thyme make this pasta vibrant with garden delights. Source:  “Ancient Grains for Modern Meals”

• 1/2 cup sliced black olives
• 15 oz. can drained, low sodium chick peas
• 1/2 cup chopped parsley
• 1/2 cup chopped fresh mint leaves
• 1 TBS fresh thyme leaves (simply hold a stem of time and pull down on the leaves in the opposite direction. They come right off and its fun)
• 2 TBS drained non pareil capers
• 2 tsp. minced garlic
• 1 tsp. chipotle mustard
• 1/4 cup extra virgin (good quality) olive oil
• sea salt *be careful with this. The capers could be salty so taste first, salt after.
• 3/4 lb. whole grain linguine

Prepare the herb mixture by combining olives, chick peas, parsley, mint, thyme, capers, garlic, mustard and olive oil.  Set aside for up to 2 hours but a minimum of 30 minutes for flavors to combine.

Boil water and cook pasta according to al dente box directions (probably 7 minutes).  Reserve 1/2 cup pasta water then drain the pasta.

Add the herb mix with about 1/4 cup of the reserved pasta water and mix.  Toss and add more water if necessary.  Taste and salt if needed.

Sprinkled with parmesan cheese.  My kind of meal.