I’m happy to say things have chilled out a bit around here, both temperature and busyness wise. You are all real gems for your encouraging comments on last week’s post. They lifted my spirits and I’m back to beaming sunshine this week! Scott helped me wrap up a few new-home projects over the weekend before heading back to Colorado to work in the office for a few days. Meaning: I got left with a slightly more assembled, and very pretty, home to be in this week while I tackled a few more life-capades and work. I’m overwhelmed with gratitude for the house we are currently able to call home. I feel at peace here, and am surrounded by so much beauty. I think after one more week I will finally have the “brain space” to sit and soak it all in. I’m guessing I’ll cry from the inability to process why we have been blessed with so much, and stumble while trying to show gratitude for it all. What an amazing problem to have, and I can’t quite wrap my head around it yet.
What I can wrap my head around is how silly our egos can be at times. For instance, last week I decided to have a little more fun than usual at lunch time on a cooler-than-normal day. I brought out my camera and took a few snaps while I styled and made lunch for kicks. This might be good for Instagram – I thought. Then I spent two days slaving over a new recipe and worrying over the shoot. The new recipe turned out incredible, but the shoot was all wrong. Plus, when I looked at what I had created I felt no particular connection to the dish. Flipping back through photos in my library I came across this casual lunch shoot from earlier in the week, I began salivating. This is too simple to post isn’t it? – I tried talking myself out of sharing my humble, but delicious, lunch. But then I thought, lets leave it up to the people. So I posted this, and received so many positive responses I decided to roll with it and bring you this summer pasta that still has me drooling.
Don’t be fooled, it’s warm here too, which is evidence that this can be a warm summer day meal still. The veggies are broiled within fifteen minutes (each the corn, and then the tray of asparagus and zucchini), and the pasta cooks up in that amount of time too. The sauce is blended while everything is cooking, and within thirty minutes you are eating this summer bowl. Bursting with bright flavors, and comforting down to the last drop of the herby hempseed cream sauce. I am so happy my silly pride did not keep me from bringing you this recipe today. If anything it’s a reminder: keep it simple, do it well, and give yourself some grace. Thank you for always being my encouragers and little beams of light, I adore you all, and hope you enjoy this comforting bowl of summer. – xx
ZUCHINNI, ASPARAGUS & CORN SUMMER PASTA W/ A CREAMY HEMPSEED SAUCE
Makes 4 smaller, or 3 bigger (better) lunch portions.
1 medium zucchini
1/2 bunch of asparagus
1 ear of corn
1/2 cup hemp hearts
1/2 cup filtered water
1 tablespoon fresh squeezed lemon juice
1 tablespoon quality olive oil
1/4 to 1/2 teaspoon sea salt
1 teaspoon dried basil
1 clove of garlic
light drizzle of quality olive oil for veggies
salt and pepper for veggies
1 – 8 ounce package of pasta, I used this one
MAKE THE VEGGIES: Place a rack in the oven 8 inches below the broiler, turn broiler on low (if possible, if only one level then just watch closely). Remove the husk from the corn and place under the broiler on a baking sheet, rub lightly with olive oil beforehand if you wish (I didn’t). I used parchment as a liner. It burned a bit but was okay. Place the sheet with the corn under the broiler and cook for 15 minutes, turning every 5 minutes. Set aside to cool for a few minutes, then slice off the cooked kernels with a sharp knife into a bowl.
Wash and slice the zucchini and asparagus into 1 inch pieces. Toss in a teaspoon of olive oil, and a few pinches of sea salt and black pepper. Lay out evenly on a parchment lined baking sheet. Place under the broiler and cook for 15 minutes, turning once halfway through. Transfer to a bowl and set aside.
MAKE THE SAUCE: Place all of the ingredients for the sauce in a high speed blender (such as a Vitamix) and puree on high until smooth. Stop and taste, adding additional salt or basil if desired. Set aside.
MAKE THE PASTA: Cook your chosen pasta according to the package’s instructions. I used a high protein one here. I would imagine another shape (other than spaghetti) would be fantastic too, such as bow tie or penne. Drain well, and rinse under cool water if you’d like you’re meal to be more room temperature or chilled. Otherwise serve warm.
ASSEMBLE: With the drained pasta in a large pot, add the sauce and broiled veggies. Toss and serve right away. Leftovers can be stored in airtight glass containers in the fridge. This is absolutely incredible once chilled too.
Ps. Be sure to tune in to my show on Nom tomorrow at 3pm PST to learn how to make these stellar savory scones – jam packed with all of the best summer vegetables I could cram into the mix! I’m kind of flipping over these at the moment. Hopefully see you there!