Romesco-Mushroom Pasta, Asparagus Pesto, Posole

Pasta with Romesco & Mushrooms
We like the Banzatm brand pasta made from chickpea flour.  Very tasty and quick to cook, and available in several long and shaped verieties.  Unlike some of the non-wheat pasta, these don't disintegrate if you cook them too hard or thirty seconds too long.  For this application I used the Cavitappi shape.

Sally's lunch portion of Romesco-Mushroom Pasta

1 box Banza Cappatavi cooked to package directions
12-16 oz chopped "Wild" Mushrooms -- or a mix of "exotics" from the market
Romesco Sauce

Romesco Sauce
This quintessential Spanish red pepper sauce is fabulous in so many ways, and so easy to make, there's no excuse for not keeping a jar in your fridge.

3 Red Bell Peppers,  topped and seeded and cut into pieces 
6-8 Cherry Tomatoes or 2 Romas
1/2 large Sweet Onion cut into chunks
3-4 cloves Garlic, peeled
1/4 tsp Turmeric
1/2 tsp Smoked Spanish Paprika
2-3 Tbsp Balsamic or Red Wine Vinegar
2-3 Tbsp White Wine Vinegar
1/4 cup more or less, EVOO

Roast the veggies, skin side up, for 30-45 minutes until the peppers are blackening. DO NOT PEEL!  The blackend bits contain all the roasted flavor.  Cool.

Place them in your food processor and take them for a spin.  Add the spices.  When nicely pureed, drizzle in the vinegars and keep spinning.  Slowly drizzle in the EVOO, until you get a texture you like.  You do not need to use all the oil.  Spin a minute more to make sure everything is combined.  Taste.  You can adjust the spice level, add a bit of salt or fresh cracked black pepper, a bit more paprika etc. until you like the result.  

Store in a screw-top jar in your fridge for weeks if needed.

Saute the mushrooms in a bit of butter and reserve.  Make the pasta to package directions.  Drain.

Dress the hot pasta with warmed Romesco and  top with a scoop of hot sauteed mushrooms.

Pasta with Asparagus Pesto 
Another Banza brand pasta -- this time Shells. 

Banza Pasta - Shell shaped 
Asparagus Pesto
Chopped Mushrooms
1 cup Frozen Peas
shaved Manchego Cheese

Cook the pasta to package directions.  Add the frozen peas towards the end of the pasta cooking time.  Drain and reserve.

Saute the mushrooms with savory herbs and spices like my Scarborough Fayre blend.  Reserve.

Asparagus Pesto
This is a great way to salvage and use those broken off ends that are usually considered too tough to eat and thrown away.  Save them in a zip-top bag in the freezer until you get about a pound (2-3 bundles worth).  Makes a great pesto and base for a savory tart;  or with a bit less oil this is a fabulous dip for crackers and raw veggies.   Makes about a pint of pesto.

1 lb Asparagus butts
2-3 cloves Garlic, minced
1/4 cup Pine Nuts or unsalted Cashews
1/2 cup grated Parmesan -- the cheap stuff
1 Tbsp Toasted Sesame Oil -- gives a wonderful smoky flavor
1/2 cup EVOO

If frozen, thaw the butts, then chop them into 1/4 pieces -- yes, that small, trust me.  Microwave them with 1/4 cup of water for 12-15 minutes until very soft.  Drain.

Add the asparagus, garlic and nuts to your food processor and spin for about 5 minutes.  Now and the parmesan and toasted sesame oil and start spinning again.  Gradually add the EVOO until you get a consistancy you like.  I tend to 'under-oil', as I can always whisk oil  into a small portion to thin it out.

Toss about 1/4 cup of pesto with the hot pasta/pea blend and sauted mushrooms.  Plate and garnish with shaved Manchego for a real treat.

Posole
Sally went off for a weekend visit to Holly up in Alexandria, which left me a chance to cook something I love which she doesn't -- Posole.  Specifically,  Posole Verde con Pollo.  Easy to make and long on flavor.  I made a BIG batch and ate it for dinner three nights in a row!

10-12 Tomatillos, husked and chopped (or used canned ifyou can't get fresh)
1 large Poblano Chili and/or more, spicier chilies if you like
1 Sweet Onion, diced
1 Rotisserie Chicken, disassembled and shredded, reserving one breast for lunch
1 can Green Chili Enchilada Sauce
1 can White or Yellow Hominy, with liquid.
Optional -- Tostados or Tortilla Chips

Saute the onion.  Add the tomatillos and chilies and a cup or so of water.  

Simmer 20 minutes or so until the tomatillos are starting to fall apart.  Add the enchilada sauce, chicken and hominy and 3-4 more cups of water. 

Simmer for another 20-30 minutes to marry the flavors and thoroughly cook down the tomatillos.    Serve with Tostado pieces or Tortilla Chips.