Spring into Summer

In an attempt to eat well this week (and utilize all of our fresh herbs and vegetables!), we have a weekly menu planned of quick and easy meals that are reminiscent of spring.  And as those of you in Atlanta know, we tend to skip right over spring and head into summer, sometime in mid-March...

Last night, I made a linguine dish with fresh basil, peas, and tomatoes.  You can find the recipe below.

Do you have a favorite spring / summer dish that you try to make on a weeknight?  If so, share the recipe and Adam and I will try it out this week!

Linguine with Basil
Ingredients:
8 oz fresh linguine, cooked until al dente
4 teaspoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup frozen green peas
1 cup cherry tomatoes
2 tablespoons fresh lemon juice
salt & pepper
1/4 cup thinly sliced fresh basil (slice at last minute to prevent it from going brown)
Shaved fresh Parmesan cheese on top
Red pepper flakes (optional)

Directions:
Cook pasta according to package directions, until al dente; reserve 1/4 cup of cooking liquid and set aside

Heat oil and butter in pan over medium heat 1 minute or until butter melts. Add peas and tomatoes and sauté until soft.  Remove pan from heat.

Stir in pasta mixture, reserved pasta water, lemon juice, salt and pepper. Toss well.

Serve pasta with 1T fresh basil, 2 tablespoons cheese, and some red pepper flakes (if you want a kick).

On an unrelated note, I found these two new cheese products at Kroger the other week.  Hooray for new and exciting things!