Lemon, Garlic & Dill Pasta

pasta close2

I’m sure you have seen a pregnant nesting woman at work and you think to yourself “Is she about to send a rocketship to the moon with all that energy and determination?” and then the next minute you see her snoring on the couch at 2 p.m.?  Well, that was me a couple of weeks ago, but my nesting has not only taken over the house, it has also taken over the kitchen.  I feel like my grandfather, who couldn’t let a morsel of food go to waste and as soon as anything gets to where it needs to be used right away or we have to throw it away I have to cook something.

I had enough tomatoes and other ingredients leftover from a tomato tart that I made for my family that I offered to make my neighbor one to take to a family cookout, but I didn’t stop there.  I had dill left from a dish I had made the week before and there was a fresh lemon that I needed to use and I had enough garlic to choke a gaggle of vamps, so I just put all that work in one dish and sent her with a bit more than the tart. (If you are interested in the adorable packaging, I purchased them on Thinkgarnish.com.  They have the cutest stuff!!)

In making this dish I discovered that not only is it a fresh side dish for summer, it is also the perfect accompaniment to salmon or other fresh fish.  With 10 days or less to go, there is no telling what all will transpire in my expiring kitchen, so stay tuned for more….or if we are being honest, I would kind of rather let it expire for the sake of labor, but as people like to remind you “he will come in his own time”…….”it’s all a labor of love”……Yeah……not digging the positive spin on it all at the point.

Peace & Blessings!

Lemon, Garlic & Dill Pasta

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4-6 servings

Lemon, Garlic & Dill Pasta

This tangy, fresh dish is the perfect accompaniment to grilled or broiled salmon.

Ingredients

  • 1 lemon, juiced
  • 1-2 tablespoons whole grain mustard
  • 1/4 cup olive oil
  • 1-2 garlic cloves, minced
  • 1/4 teaspoon Kosher salt
  • 1 teaspoon sugar
  • 12 ounces bowtie pasta (cooked in chicken broth for added flavor if not making this a vegetarian dish)
  • 2 tablespoons fresh dill, chopped
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Cook pasta according to directions. Set aside.
  2. Combine lemon juice, mustard, olive oil, salt, garlic and sugar in a bowl. Toss cooked pasta with mixture. Add fresh dill and parmesan cheese and lightly toss. Season to taste with salt & pepper.
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Here is a super easy, but super delicious pan-roasted salmon that would go great with this dish!

salmon with hericot vert

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