Thursday, July 19, 2007

Vegetable Corkscrews & Scallops - Party Presto Pasta

I realize that this is a milestone Presto Pasta Night week. After all, 21 is a big number. Perhaps we can all share a glass of wine (we're legal now!). You'd think I'd come up with a spectacular, over the top pasta to share. But it's hot and I'm wiped and yet excited about our upcoming move. Let's see....what other whiny excuses can I come up with for not making something sensational....Here's my story and I'm sticking to it.

I turned into the Organic section of the grocery store, the pasta aisle to be more specific and I swear I heard a Mexican Mariachi Band coming out of this cutest bag of Eddie's Vegetable Corkscrews. Seriously, the photo does not do justice to the brightly colored pasta. They look like curly confetti. I had to buy them, but what would I do with them? No heavy tomato or cream sauce to cover their festive natural beauty, nothing soupy that would hide them, although a clear broth would be wonderful - but it's too hot for soup.

How my mind works is a mystery even to me...but I digress...then I saw these gorgeous, plump Digby scallops and I knew...

Pasta with Scallops & Snow Peas Poached in White Wine

The dish was very tasty, although I did scarf down the scallops & snow peas first. The shallots and garlic simmered in the wine made a lovely light sauce that clung to the corkscrews but still allowed their own flavors to shine through. You really can taste the different vegetables used - spinach, beets, red bell peppers. It was like eating two dishes in one.

And the left over pasta got saved to make a simple Pesto Pasta side(which just means a dollop of pesto and a splash of extra virgin olive oil) to go with perfectly grilled chicken. Of course, you could pair them with whatever you fancy.

There's still time for you to join in Presto Pasta Night fun. Check out how right here.

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1 comment:

Alisha said...

I love the look of that vegetable pasta. It just makes things look so festive.