Monday nights are like the battlegrounds of motherhood for me; I have Julia all day, then I have both girls from 4 PM or so until 10:30 PM when Amos comes home from teaching his late class. I don’t know if it’s my anticipatory stress level or Murphy’s Law, but it always seems like my normally sweet, easy-going daughters have some major issues on Monday night. Tonight was no different; Hazel, having not napped at all today, was also sporting a big bruise from being (accidentally) stepped on by one of the younger kids, while Julia was in full-on screamo mode, needing to nurse while I needed to make Hazel dinner and then needing to be held while I needed to clean Hazel up, eat my dinner, and play/or something with Hazel. Julia almost NEVER needs that kind of attention, and when she does it usually doesn’t last very long before she falls asleep. Except on Mondays, where she needs to be held for a back-breaking 2 hours.
But this post is supposed to be about a recipe, right? Well it is! It’s about this easy, elegant meal you can make while you’re nursing a baby & holding her in midair with one arm and continually reassuring a toddler that yes, you are making dinner and no, you will not eat hers. So here’s the rub:
1 lb. bag of orecchiette (aka hats)
1 lb. asparagus, ends broken off & chopped into about 1″ sections, nothing precise
1 jar of pesto
1 can of diced tomatoes (we like the fire-roasted variety)
1 can of chopped clams, although I think I’ll double up next time
a bit of chevre, if you’re feeling decadent
s&p to taste
1. Start your pasta water boiling (don’t forget to salt the water!). Whenever it boils add in your pasta and cook al dente; that is happening on the side while you proceed with the rest of the recipe.
2. Saute your asparagus in some butter, with a little salt and pepper.
3. Once they look nice and shiny, but are still a bit undercooked, add in the clams, (drained) tomatoes, and just a bit of the clam liquid. You could also add in a splash or two of some nice chardonnay, if you have it lying around (which I did, yay for us).
4. Let that asparagus simmer in the lovely liquid the clam juice, tomatoes, & butter have made. Just cook it until you like the texture.
5. Drain your pasta when it’s finished, add in the asparagus mixture, and stir in at least half the jar of pesto. You could go more or less, just depending on how you feel.
6. Pour yourself a glass of that chardonnay, dish up a bowl of pasta, and top it with a few crumbles of chevre. Enjoy!