“No matter how long the Winter, Spring is sure to follow” – Proverb
This beautiful dish says “Bring on the Spring”. Today certainly felt like it. I’m in the mood to clean up my front yard and plant Spring flowers. Thrilled that the snow has finally melted I am itching to get out there and start the beautification project. Every year Kurt and I make changes to the landscaping out front. This year I would love to have a big gorgeous rose bush but doubt it’s going to happen. I’m pretty certain that our loyal pets, the carpenter bees will return to reclaim their home in the wooden entryway of our house. They sort of became our little guards that protect us from all the other insects. Every day one of them patrols the perimeters, chasing away any bee or bug that comes close. Every day, when I get home from work it flies up to me, inspects me and then moves over so I can pass. I guess I have become its human. But every year they chew into the wood causing additional damage. This might be the year we put an end to their residence otherwise they will put an end to our wooden entryway.
I’m loving pasta lately. That says a lot considering that pasta is not my carbohydrate of choice. Give me rice or potatoes and my carb cravings are satisfied, but I have to be in the mood for pasta. You can say I’m definitely in the mood.
This dish quickly comes together. It’s beautiful and romantic, perfect for a party or a nice dinner for two. I suggest pairing it with Sterling Aromatic White (Central Coast 2011) or crisp Apothic White Wine Blend. I found lobster tails on sale but if you can’t then shrimp will work just as well. I think even crab will work fantastic. That gives me an idea…..
I’m sorry but I’ve been very busy at work to photograph my food, which was barely any to begin with. So instead of the usual What I Ate Wednesday, I decided to share this delicious recipe with you. Thanks Jenn for hosting week after week.
- 1 8oz package pappardelle pasta
- 1 cup white wine
- 1½ cup chicken stock
- ½ tsp dry thyme
- 1 garlic clove, minced
- 2 lobster tails
- ⅓ cup frozen peas
- 1 zucchini, made into ribbons (use vegetable peeler to make ribbons by pulling the peeler across the vegetable to create ribbons)
- 2 tbsp mascarpone cheese (or cream cheese if you can't find mascarpone)
- 1 tbsp olive oil
- fresh parsley
- salt to taste
- Cook pappardelle according to package directions. Drain.
- While pasta cooks bring stock, wine, garlic and thyme to a simmer in a large skillet. Add lobster tails, cover and cook for about 5 minutes, turning once.
- Remove and allow to cool a few minutes. Chop into 1 inch chunks. (Don't worry if it's not fully cooked, it will finish cooking when returned to the pot)
- Add olive oil to the wine mixture. Season with salt if needed. Allow to simmer until reduced by half.
- Stir in mascarpone and peas. Add lobster chunks. Cook another 2 minutes.
- Add pasta and zucchini ribbons. Stir gently to combine.
- Serve sprinkled with fresh parsley.