“Pasta with some vegetables” is a simple enough meal that I wouldn’t normally write anything about it, I make variants on this all the time with whatever vegetables are in the garden or fresh from the market. However, this particular version was better than usual so I’m jotting down some notes-to-future-self:
I boiled a large pot of salted water (always the slowest step on our stove…)
I melted a few Tbsp butter in a skillet, then added crushed garlic, corn kernels, and halved cherry tomatoes. I let this cook for maybe 5 minutes on medium-low heat (to avoid browning the butter or the garlic), then added some salt and black pepper.
I added egg noodles to the boiling water and set a timer for one minute less than their recommended cooking time. While they cooked I rinsed, stemmed, and snapped a bowl of green beans from the garden. I added the green beans to the cooking pasta for its final two minutes.
I pulled the pasta when it was ’nearly done’, drained it and the beans (saving about half a cup of the pasta water), then added them to the buttery corn in the skillet. I added a healthy splash of extra virgin olive oil, a small amount of finely chopped preserved lemon, and the pasta water (though I’m not convinced it was starchy enough to make any difference over tap water) and stirred it together over medium-low heat for another minute or two to help the fats coat the noodles.
I served it with grated parmesan though I think a salty pecorino might be even better.
