Spaghetti with fava beans and prosciutto; zucchini with onions – 7 July 2019

We decided Friday not to plan Sunday dinner but to punt it; then I went to the Bowl and found, among other things, very nice-looking fava beans, and bought them assuming they’d come in handy at some point. We had 1 1/2 strips of prosciutto left over from two previous dinners, and D combined those with the favas to make a really good pasta coating. He started by cooking some winter savory (from the garden) in olive oil, then added the shelled, blanched, and peeled favas, and later (I gather – didn’t see) the prosciutto which I had torn up. He cooked the spaghetti and tossed it into the frying pan with the topping and served into heated bowls. D was particularly happy with the taste of the winter savory in this dish. Also there was a small plate of grated Pecorino Romano which we sprinkled over the top of the pasta. I was skeptical and tried a small bit first, but it was a perfect addition.

I quartered (crosswise) and sliced about 3/4 of a medium zucchini, of which D had used some for a salad previously. D was cutting up red onions and I asked him if that was for the pasta, and he said no for the zucchini. I prefer zucchini without onions, but he was doing most of the work so he gets his choice this time 🙂

D ran to the Bowl just before dinner to get the bread he always prefers with pasta: Acme Italian Batard. He also got a bag of the cat food that we give the neighborhood ferals, so they leave our feral’s food alone. She has had to be switched from the cheap stuff to this $$$ brand due to peeing issues.

D brought up an Epicuro Salice Salentino – impressively good wine for about $5 from TJ’s – and we both thought that went well with the pasta.

We had two peaches from Tuesday that were softening without really ripening. One had a moldy spot in the morning and I cut that out, but decided to leave the two peaches for dessert and grill them. (We had some from Saturday that were ready for breakfast anyway.) I cut the peaches into perhaps 3/8″? slices, rubbed them with olive oil (too lazy to wash the brush so didn’t want to use it) and grilled on the preheated (3 minutes) range grill for 4 minutes on the first side, moving them around when one was cooking faster than the other, and then 3 minutes on the second side. They were quite a nice dessert, cooked this way.


KIND Madagascar Vanilla Almond bar

We got started late for our trail walk, and brought along two KIND bars, planning to have a small lunch to finish off after we got home and did our weight work. I thought the chocolate one was best, but I also liked the nutty one. The chocolate one seemed more like an indulgence, though. D thought we should have nachos to use some of the Costco avocados that are suddenly all ripe, but I suggested an avocado-and-olive salad instead, and he thought that sounded good (no pic of that, though). He washed up a pile of portulaca, which surprised me, and

KIND Dark Chocolate Mocha Almond bar

I washed up one and two halves large romaine leaves. D suggested using two avocados, which had me LOL b/c splitting one of them inundates the plate with chunks. Too bad we neglected to buy bread just before lunch b/c it would have been nice to have with the salad, and would have let us enjoy more of the loaf when it was fresh.


This entry was posted in Legumes, Meat as a flavoring, Pasta and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

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