I really really didn’t plan tonight’s dinner. Andy offered to pick up food on his way home and, honestly, I felt so tempted to agree. I really didn’t have energy to cook or any idea of what I wanted to make. So I suggested the first thing that came to my mind – pasta. So pasta I made!
Once I got home, I looked through my fridge and kind of freaked out. I had no tomatoes, no sauce, no idea what to make with the pasta. I found some scallions that were close to being extremely gross and found a recipe for scallion sauce online. The only requirement was that the sauce had to be quick and easy. It was. I used angel hair pasta that cooked incredibly fast and the whole meal took less than 30 minutes to make. Lovely. I added some other veggies to the pasta and Andy added some sliced chicken sausage to his.
(forewarning – I barely followed the recipe and used it primarily as a guide)
Spaghetti with Scallion Sauce
(epicurious)
Ingredients:
- 1 lb pasta of your choice
- 1/3 cup olive oil
- 4 cups chopped scallions (from 4 bunches)
- 2 garlic cloves, finely chopped*
- 1 teaspoon finely grated fresh lemon zest
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
*I found this a tiny bit bland. I recommend adding a lot more garlic and, maybe, some heat (?)
Directions:
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
Drain pasta in a colander and return to pot.
Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.
