Sweet September : Roasted Sweet Potato Arugula Penne

The grey has come. The warm orange glow of the sunset leaves my kitchen window hours earlier than it seemed to last week. The rainy days are outnumbering the sunny. The leaves along the avenue are quickly turning brown, yellow, and ruby red. Last night, I sat by my backdoor and took as much of the night air into my lungs as humanly possible, and for the first time this year I smelled it. You know what I'm talking about, that unmistakable autumn scent, woodsy, spicy and a bit cool. 

Today was an outnumbered day, a day of sun and blue skies. Still the cold has crept it, it's unavoidable this time of year, and thus I was craving some fall inspired flavors this evening for dinner. Enter, heavily peppered and salted oven roasted sweet potato, punchy arugula, and crispy fried pancetta all tossed with warm penne, a simple dressing, and a bit of pecorino. For me it wasn't a perfect bowl of pasta, but I can be picky, the boyfriend hungrily scarfed down two bowls and was happy to assure me it was 'amazing'. I'm not going to give up on this recipe though, while it may not have been my perfect bowl of pasta, I think next time I'll throw in a leek sauteed in butter and see what effect that may have on this dish. 

Are you looking forward to the autumn days upon us? 

Roasted Sweet Potato & Arugula Penne

serves 4 to 6

Ingredients: 

1 medium sized sweet potato, peeled

olive oil

salt and pepper

5 slices of pancetta

1 small shallot - minced

1/8 cup cider vinegar

1 Tablespoon extra virgin olive oil

1/2 teaspoon brown sugar

1 lb of penne

1 1/2 cup fresh arugula 

pecorino and flat leaf parsley for garnish

Directions: 

1. Preheat your oven to 425 F cut your sweet potato into 1 inch cubes, drizzle with a bit of olive oil, season well with salt and pepper, toss, and bake for about 30 minutes until caramelized and soft. 

2. While the sweet potato is cooking, fry the pancetta in a small skillet over medium heat until cooked and crispy. Place on a paper towel and reserve pancetta fat dripping for your dressing. Chop pancetta into large-ish pieces.

3. In skillet with the drippings add your olive oil, shallot, brown sugar, and a touch of salt and pepper. Cook over low heat for about 5 minutes, allowing all the flavors to melt into each other and the vinegar to reduce a little.

4. In a large bowl toss your fried pancetta and fresh arugula.

5. Cook pasta until al dente, 8-10 minutes drain. 

6. Top fresh arugula with hot pasta, then dressing, sweet potato, a bit of cheese and parsley. Toss until well mixed. 

7. Relax and eat a generous bowl (perhaps with a little more cheese?)

Effortless : Italian BLT Cavatappi

Effortless is not defined as something that requires no effort at all, it's something that is attained with admirable ease. This pasta fits that definition flawlessly. While yes, it requires some effort on your part it's incredibly simple. Truly a superb summer pasta. A dish I prepared on a whim as a solution to a slow summer Thursday, yet one that I would be proud to serve to dinner guests out on the back deck preferably with plenty of wine and a nice sunset. It's ideal for both settings because this pasta requires few ingredients and only a little of your time. Leaving you more of your lazy day, or time with friends to be enjoyed. 

Cavatappi is one of my preferred pastas. I'm fond of it's corkscrew contours and light ridges. It's shape lends to a denser, chewier noodle that holds any sauce you give it incredibly well. I usually have a bag or two in the cupboard, which is why you see it here. In fact, the only thing I purchased to make this pasta was the tomato and the pancetta. All the other ingredients are generally in my cupboard, refrigerator or herb pots. I love dinners like that, don't you? The pancetta is fried and chopped into bits, lending a bit of crunch and a bite of salt to the cavatappi. Instead of a sauce I whisked up what I would dub a dressing, a bit of olive oil, white wine vinegar, salt, white pepper, 3 cloves of purple garlic minced, plenty of green basil and italian parsley. I doused the hot pasta with the dressing, tossed in the pancetta, topped it off with fresh bits of cherry tomatoes and a sprinkling of pecorino romano. Within 20 minutes we were sitting outside, enjoying the sun, each scarfing on big bowls of tangy, fresh, salty cavatappi. 

The boyfriend and I didn't set out to create an italian inspired BLT pasta when we began cooking dinner, but as we sat eating we realized that ('hey') this was a BLT in pasta form. Lots of herby greens, crispy pork, and sweet juicy tomato. If you're tastebuds are anything like mine, it really doesn't get much better than that! A glorious way to end a sunny day indeed. . .

The Trappings of a Perfect Evening : Sweet Pea 'Pesto' Pasta

IMG_8284, originally uploaded by miss.mallory.

Seeing old friends is something incredibly comforting for me. Like your favorite set of sheets. As soon as you slip in, you breath an immediate sigh of relief and relax. Being able to lounge about your candlelight kitchen with a dear friend (whom you don't get to see but a handful of times a year) hour after hour, drinking champagne cocktails, eating good food and listening ambient music* is a rare occurrence these days. Last night I had the pleasure to spend my entire night, from sundown to the wee hours, doing just that.

IMG_8292, originally uploaded by miss.mallory.

Bean (a nickname I gave her I can't even remember when, Elementary school? High school? I'm unsure still but nonetheless many years ago) is quite possibly the dearest of them all. Perhaps it's the fact that we always have plenty of catching up to do, lots to discuss. Or maybe it's the fact that she whole heartedly adores my little house and my little life. She's one of those people who is constantly complimentary, in a sincere way. She never fails to make me realize just how good I really have it, and that my efforts to create a slice of lovely in this world hasn't gone unnoticed. She swoons. That's the best way to put it. Always over one thing or another, but she positively swoons. It never fails to put a smile on my face and warm my heart. I think each of us needs someone (if not more than one) in our lives like Bean.

IMG_8304, originally uploaded by miss.mallory.

The night Bean came over I had decided it was time for me to experiment a little for dinner. Nothing wild mind you, just something I'd never tried (or seen a recipe for). Last Saturday for 'Around the Table's' Appetizer dinner I whipped together a batch of sweet pea crostini. Something I'd seen here and there before, something I was curious about, and something that was simple (a far cry from my original plan of homemade flatbread pizzas). While the crostini were only so-so (not the star of the evening that's for certain), as I munched away on them I thought to myself, 'hey, tossed with a pot of freshly boiled pasta, this pea puree could make one simple but delightful meal'. And it did. It was pretty much everything I hoped for. Incredibly springy and fresh. Quick, simple, inexpensive, and downright easy. A simple puree (or pesto as I've dubbed it) of ricotta, lightly boiled peas, basil, and garlic, tossed with a pound of hot penne. Paired with fried pancetta sprinkles, frizzled (caramelized in pancetta fat) shallots, and plenty of shaved Romano, this bowl of pasta was a little slice of heaven on a blustery May day. Serve alongside a pitcher of Sgroppino and you've got the trappings of a good night on your hands. Of course, don't forget to light up a surplus of tealights, turn on the radio, and open the kitchen windows wide so as to catch the sweet spring breeze (and listen to the bamboo and birch tree leaves ruffle against it). In my world it doesn't get much better than that, lovely surroundings, good food, dazzlings drinks, and most importantly hours on end spent with a fabulous friend.

IMG_8289, originally uploaded by miss.mallory.

Sweet Pea Pesto Pasta

Ingredients:

2 cups frozen sweet petite peas, boiled just until warmed through

1 1/4 cup ricotta (whole milk or skim, whatever you prefer)

2 cloves of fresh garlic (or 3-4 roasted garlic, both are delish)

4 large basil leaves

4 Tablespoons parmesan/ramano/pecorino

Sea Salt and Pepper to taste

1 lb. penne/rigatoni etc. boiled

Garnish:

4 discs of pancetta fried (reserve fat in pan to sautee shallots)

1 large shallot thinly sliced, sauteed until soft in pan with pancetta fat

Freshly shaved parmesan/ramano/pecornio

S&P

Directions:

1. Place peas, ricotta, garlic, basil, and cheese of choice in the bowl of a food processor (I used my hand blender/smartstick 'chopper' attachement because it's less cumbersome) and puree until thoroughly mixed/blended.

2. Toss your pea pesto in the pot with your drained, hot, boiled pasta of choice. Season with salt and pepper. Plate, and sprinkle with your garnishes; pancetta, cheese, frizzled shallots, and perhaps a few leaves of fresh basil.

3. Sit & savor!

IMG_8299, originally uploaded by miss.mallory.

* Discovered that I love Mirah radio on Pandora (an amazing mix of Cat Power, Mirah, Feist, The Be Good Tanyas etc.). It was the perfect late night blend. Check it out!