Farmer Jamie mentioned the end of the asparagus season in a recent email, so tonight at Sunday night dinner we celebrated asparagus.
This spring pasta dish is pretty and a hit with everyone. Here is what you need to put this all together:
For the pasta
- 2 packages of thin spaghetti (we use gluten free, or course!)
- 1 bag of frozen corn from last season
- 4 carrots, peeled and sliced
- 1 bunch of asparagus, cut into nite sized pieces
- amish roll butter
- pearl sized fresh mozzarella cheese
For the meatballs:
- 1 package of Springdell ground pork
- 1/2 cup of bread crumbs (gluten free if you choose)
- 2 Tablespoons of Worchester sauce
Start by mixing all of the meatball ingredients together. Go ahead, use you hands!
Roll them into small, bite sized meatballs and place them on a foil lined baking sheet in a 375 degree oven. Test them for doneness, mine took about 15 minutes.
Boil water in a large pot for your pasta and another medium sized pot for the asparagus and carrots. Cook the pasta to your liking and toss with the Amish roll butter. The carrots go in first, when they are almost done throw in the asparagus and cook for another 3 minutes or so. Add them to the pasta.
When the pasta and veggies have rested and cooled a bit you can add the mozzarella. Be sure to let it have the cooling time, you don’t want a bunch of melted mozzerella in your dish!
Yeah meatballs should have finished their 15 minut now. In order to brown them slightly leave them in the oven and turn on the broiler on for a few minutes. It’s worth it for a Neely browned meatball. Place them on top of your pasta dish and you are good to go. (Sorry the pic below is so dark) Enjoy!
