I'm Allison. I see a ton of theatre. I'm a huge fan of Green Day, Ted Leo & the Pharmacists, Weezer, Oasis, Adam Rapp, Emily Giffin, and Shakespeare. I run sometimes, and do yoga always. My life has changed a lot in the last year, so this is my account of it all.
I pulled a recipe out of Cosmopolitan two years ago entitled “The Perfect Summer Pasta,” and I finally got around to making it last week. I’ve been a huge fan of asparagus lately, and I always love lemon so this sounded perfect. For some reason the recipe sounded a lot more complicated than it actually turned out to be, and it was delicious. It is the perfect summer pasta and I definitely recommend trying it out this season.
2 lemons, quartered
12 oz. grape or cherry tomatoes
1 lbs asparagus, tough ends trimmed, cut into 1.5-to-2 inch lengths.
3 tbs extra virgin olive oil
salt and pepper
1 lb corkscrew pasta
1 4-oz wedge of Parmesan cheese
1 c. torn fresh mint leaves
Preheat oven to 450*
Boil water and cook pasta according to package
Place lemons, whole tomatoes, and asparagus in a large roasting pan.
Drizzle it with 2 tbs olive oil
Sprinkle with salt and pasta, and toss by hand
Cook until tomatoes are softened and asparagus is well cooked, about 15 minutes.
Add pasta and 2 tbs of pasta water to the roasting pan, and add parmesan, mint, and last tbs of olive oil. Season generously with salt and pepper, toss everything together.
Squeeze remaining lemon juice from the lemons on top. Serve hot.