Much to my surprise - our team is 1st in the summer league. Mind you we are tied with 4 or 5 other teams LOL. Oddly the max points you can get in any game is 7, every one of us (in the first position) got 5 and nobody got more. We are actually at the head of the list because we are team #1 anyway. Until things change.
The weather is pretty warm here now although this evening it is raining. Supposed to get a major storm, not sure if that will happen. It was blowing a gale earlier but the wind seems to have died down.
This is a new dish to me, I like Pancetta but haven't had it for quite a long time, not sure why. Of course, being me, I would probably use extra asparagus.
Creamy Asparagus and Pancetta Penne
This vibrantly colorful dish is chock full of amazing veggies. In taking advantage of produce that is
2 Tbs all-purpose flour
2 Tbs butter, softened
1 tsp olive oil
2 oz chopped pancetta
1 (8-ounce) package sliced cremini mushrooms
1/4 cup white wine or 2 tablespoons each lemon juice and water
1 tsp salt, divided
4 cups unsalted chicken stock
3 cups 1% low-fat milk, divided
12 oz uncooked whole-wheat penne (such as Barilla)
1 bay leaf
1 cup frozen green peas
12 oz asparagus, trimmed and cut into 2-inch pieces
1 Tbs chopped fresh thyme
3 Tbs chopped fresh parsley
1 tsp grated lemon rind
3/4 tsp black pepper
1. Combine flour and butter in a bowl until a paste forms.
2. Place a large high-sided sauté pan over medium-high heat. Add oil to pan; swirl to coat. Add pancetta; cook 2 minutes, stirring frequently. Add mushrooms; sauté 5 minutes or until browned and liquid evaporates. Add wine; cook 2 minutes or until liquid is absorbed, stirring to loosen browned bits. Stir in 1/4 teaspoon salt. Transfer mixture to a plate.
3. Add stock, 2 cups milk, penne, and bay leaf to pan; bring to a boil. Cook 8 minutes, stirring occasionally. Stir in peas, asparagus, and 1/2 teaspoon salt; cook 2 minutes, stirring frequently. Stir in remaining 1/4 teaspoon salt, remaining 1 cup milk, and thyme; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to combine and thicken. Remove from heat; stir in mushroom mixture, parsley, rind, and black pepper.
Source: COOKING LIGHT
Have a great day