Pasta Times Two

Hi, everyone! Margaux Laskey here filling in for Emily this week. It’s a stunningly beautiful spring day where I am, like a Gerda Muller picture book come to life (except with sirens and aggressive pigeons). There’s a whisper of chill in the air, but the sun is bright, and I’m thinking this might be the weekend I plant pansies and begonias in my front porch pots. Maybe I won’t kill them this year. I am feeling hopeful about so many things. I wish that for you, too.

I’m giving you two pasta recipes this week because sometimes isn’t that just what you need? Consider them cozy bookends to your busy week. And if that’s not your thing, I get it. Here is an easy Sam Sifton recipe for tofu and green beans with chile crisp that I bet you’ll like.

1. Pasta With Garlicky Spinach and Buttered Pistachios

Readers love this simple, delightful pasta from Dawn Perry because it’s versatile (use pretty much any small pasta shape; any roasted, salted nut; and any dark, leafy green) and because the sauce comes together in the same amount of time it takes to cook the pasta. It can be on the table in 25 minutes from start to finish. Yay for that.

View this recipe.

_____

2. Roasted Salmon With Asparagus, Lemon and Brown Butter

This breezy 15-minute dish from Kay Chun makes me want to slip on my sandals and overbuy tiny pots of daffodils at the garden center. A simple lemony, caper-y brown butter sauce complements the tender, rich salmon. Serve it with farro, rice or crusty bread and a spritz.

View this recipe.

_____

3. Caramelized Plantains With Beans, Scallions and Lemon

You’ll want ripe, well-spotted plantains for this lively, salty-sweet dish from Yewande Komolafe. For a full meal, Yewande suggests topping it with a jammy egg, but I think I’ll serve it alongside some roasted feta with honey and pita.

View this recipe.

_____

4. Pork Chops With Dijon Sauce

My good friend Lucy texted me this Julia Reed recipe a few weeks ago: “I have been meaning to tell you that I am so obsessed with this that I am making it for the second time this month.” It sounds and tastes a little fancy, but it’s very easy to make. Serve it with rice or potatoes to sop up the sauce and something crisp and green.

View this recipe.

_____

5. One-Pan Feta Pasta With Cherry Tomatoes

One glance at my Pinterest board, and you’ll see that I’m a sucker for a one-pot pasta recipe. But sometimes the recipe looks better than it works. (Crunchy fusilli, anyone?) Melissa Clark’s take on the blogger Jenni Hayrinen’s viral TikTok recipe comes together beautifully and yields big dividends for very little investment.(Also check out Ali Slagle’s article about making one-pot pasta with any pasta.)

View this recipe.

Previous newsletters are archived here. If you like what you see, please consider subscribing to NYT Cooking. (Or give a subscription as a gift! Mother’s Day? Father’s Day?) Follow NYT Cooking on Instagram, Facebook and Pinterest. Email Emily at [email protected], though if you’re having troubles with your account, email [email protected].

Source: Read Full Article