mojitos & spaghetti primavera
It might still be below forty degrees in Chicago, but I am so ready for spring and warm weather and lazy dinners eaten outside with sangria. So, in the fake-it-til-you-make-it spirit, Mary and I decided to make mojitos and a light spaghetti primavera for dinner. Pasta primavera was invented in New York in the early 70s, at Le Cirque restaurant, where it reached all-star status as an off-menu special and gained national popularity.
- 1 box (8 oz) quinoa spaghetti
- 1 head broccoli, chopped
- 1 medium onion, diced
- 1 cup frozen green peas
- 1 generous handful parsley
- 1/3 cup olives, chopped
- 2 carrots, sliced
- 1 tbsp olive oil
- 3 cloves garlic, minced
- oregano, basil, salt and black pepper to taste
- 5 tbsp prepared pesto (I use Trader Joe’s)
- Mince garlic and finely chop onion. Saute in olive oil until translucent and golden.
- Add chopped broccoli, sliced carrots, green peas and olives.
- Add herbs, salt and pepper, and pesto and continue to cook over low heat.
- Boil water and cook quinoa spaghetti for approximately 7 minutes, to al dente. Drain.
- Toss vegetables with pasta and top with a little more parsley.
- 30-40 fresh mint leaves
- 2 limes
- ice cubes
- 1 cup white rum
- 2 cups seltzer
- brown sugar to taste
- Tear mint leaves into shreds and muddle at the bottom of a pitcher with lime juice and sugar. Fill pitcher with ice and add rum and seltzer. Repeat as needed.