Reheating time: 10-15 minutes
CHEESECAKE??? Oh yeah!
Little bites of goodness for you tonight. Yesterday may have been Mother’s Day proper, but today marks the start of Mother’s week! Why cut the festivities down to just one day? We’re keeping the appreciation going all week, with some surprises each day that will help make the mom in your life feel special, appreciated, and like the bad-ass they are. What’s so special about tonight? Just a little mini cheesecake with some strawberry rhubarb compote 🙂 Either enjoy it for yourself, or pass it on to a mom you love!
But, as you know, you can’t have dessert until you finish your dinner! That’s not going to be a problem for you tonight. The spring favorite is back! Orecchiette pasta, charred and fresh peas + leaves, walnut + arugula pesto, and feta cheese combine for the most literal iteration of spring on a plate. With a little leaf mixed greens salad, herbed honey vinaigrette, and roasted garlic + pecorino focaccia, tonight’s dinner is sure to make anyone feel like a winner! Ready to impress yourself with your pasta making skills? Get in there!!
For the pasta:
Super easy to heat this one up. In a large saute pan or big ol’ pot, warm about 1 tablespoon of butter or oil over medium high heat. If you are cooking for 3+, maybe double down on the butter or olive oil. Once the fat is nice and hot, add the pasta and the peas/leaves. Stir around to mix everything up! We want the peeves to wild and blister slightly, and the peas/pasta to warm through. Mix mix mix, and then add a splash of water- just enough to coat the pasta and veggies, so that the butter begins to emulsify into a sauce. For 1-3 orders, about 1-1.5 tablespoons, and double that for 4+ orders. Once you’ve added the water, keep stirring the pasta and veggies over medium heat until they are glistening and steamy. Next, add the pesto! I’d say about half the container- the rest can go on top. Add the pesto, mix mix mix, and then kill the heat. You’re ready to plate! Scoop the pasta and veggies into a shallow bowl, dollop some more pesto on top, and cover with feta, sea salt, and some fresh cracked black pepper. Enjoy!
For the mixed greens:
Very easy for this part! Just toss these in a bowl, dress with the herbed honey vinaigrette, give them a season, and toss to coat the leaves evenly! Once fully mixed and dressed, give them a taste to make sure the seasoning is on point, and plate them up 🙂
For the focaccia:
Really not too much to do here. Just griddle or toast up the focaccia with some butter, and use it as a vessel to mop up any excess pesto or sauce from your pasta. Or, enjoy it on its own while you prepare the pasta! Should be plenty of pesto to lather up your focaccia with as you wait for the main event 🙂
Thanks for celebrating mother’s week with us!
#weareweco #dinnersolved <3