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Spring Pea, Fresh Herb & Asparagus Farfalle Pasta

April 6, 2015
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Spring Pea, Fresh Herb & Asparagus Farfalle Pasta, Waiting On Martha

Once springtime hits, I find myself craving light, fresh recipes to serve family and guests.  And as you know, I infuse fresh herbs from my garden just about every time I’m cooking or cocktailing. So when I got to creating a spring-filled table, I knew the perfect dish to serve would be a fresh herb and olive oil pasta. 

This asparagus farfalle pasta hits the spot as it combines flavors of just-cut mint, thyme, parsley and cilantro with in-season spring peas and grilled asparagus.  Served hot or cold, this dish is sure to impress your guests, and it’s extremely easy to make.  If you choose the cold route, you can even prep most of the ingredients the night before, which proves to be so much less stressful when entertaining.  

And if you missed it last Friday, make sure to check out the tabletop that inspired this dish, and let yourself be inspired by the lush greenery and playful place settings for your entertaining this spring. Truly, MKR 

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Spring Pea, Fresh Herb & Asparagus Farfalle
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cups fresh or unthawed frozen peas
  2. 1 bunch of asparagus
  3. 4 cups of farfalle pasta
  4. 1/4-1 cup grated Parmesan to taste, plus more for garnish
  5. 1/4 cup Olive Oil
  6. 2 tablespoons of each chopped; fresh mint, flat leaf Parsley, thyme and cilantro
  7. Salt & Pepper to Taste
  8. Red Pepper flakes (optional)
Instructions
  1. Begin heating a large pot of salted water for the pasta.
  2. Meanwhile, if using fresh peas steam the peas over an inch of boiling water or in a steamer for 3-4 minutes, until just tender. If using frozen peas make sure the peas are completely thawed, no need to steam. Transfer to a bowl and set aside.
  3. Grill asparagus just lightly to achieve grill marks and add a smoked flavor. Cut, and add to the pea bowl. Chop herbs, and add to the bowl.
  4. When the water in the pot comes to a boil add the pasta and cook to desired consistency. I prefer cooking pasta al dente. Once pasta is cooked drain the pasta and toss at once with the olive oil, vegetables, herbs and Parmesan.
  5. Add salt, pepper, and red pepper flakes if desired. Serve hot or cold.
  6. Bring salted water to a boil and cook farfalle pasta to desired consistency.
  7. Chop herbs finely and set aside.
Notes
  1. If serving the pasta cold, or room temperature, wait until the pasta has completely cooled to toss all the ingredients together.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White

Pictured:  Serving Bowl, Juliska c/o  |  Rose Gold Silverware, West Elm (sold out similar HERE)  |  Ramekin, Juliska c/o  |  Olive Oil Dipping Dish, Steve McKenzies  |  Green Votive, Steve McKenzies  |  Linens, OKL

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A DIY Mexican Inspired Taco Bar

September 29, 2014
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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DIY Taco Bar and Homemade GuacamoleDIY Taco BarDIY Taco Bar DIY Taco BarDIY Taco Bar DIY Taco Bar

Nine times out of ten when casually entertaining you’ll find me preparing a DIY taco bar for guests to enjoy.  You see we eat a lot of tacos and all things Mexican over at the Rye household which makes a DIY taco bar a natural go-to for me (grab my recipes for homemade guacamole, queso, and tortilla chips which are SO worth the time).  Plus you can prep the majority of ingredients the night before, and with a few simple protein and veggie options plus a whole slew of toppings you can rest assured that even the pickiest of eaters will find something to satisfy their cravings.    

So with National Taco Day being this Saturday the 4th might I suggest you grab a sombrero, mix a margarita, and have some of your nearest and dearest over to nosh on a taco bar of your own.  Truly, MKR

P.S.  If you’re not a fan of the whole cooking thing Williams Sonoma is offering a ready to go taco bar version!

*Grab the recipes and shop the story below  ||  Photography, Rustic White

DIY Mexican Inspired Taco Bar
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Ingredients
  1. Taco Shells (hard & soft)
  2. Tortilla Chips (homemade recipe link in story)
  3. Proteins (skirt steak, chicken, shrimp)
  4. Vegetarian Options (roasted potatoes & black beans)
  5. Various Salsa options
  6. Queso (recipe link in story)
  7. Guacamole (recipe link in story)
  8. Refried beans
  9. Chopped lettuce
  10. Chopped tomatoes
  11. Chopped onions
  12. Shredded cheese
  13. Sliced jalepenos
  14. Sliced radishes
  15. Chopped cilantro
  16. Sour cream
  17. Sliced limes
Instructions
  1. ...FOR THE SHRIMP
  2. Coat deveined and tails of shrimp with olive oil, salt, and fresh pepper.
  3. In a small skillet on medium high shrimp cook shrimp 4-6 minutes, browning and slightly crisping each side.
  4. ...FOR THE ROASTED POTATOES
  5. Slice baby red potatoes and generously coat in olive oil, salt, freshly ground pepper, and cayenne pepper if you like heat.
  6. Place on a small lined or non stick coated baking sheet and bake at 400 degrees until potatoes soften and brown 20-25 minutes. Stir potatoes occasionally.
  7. ...FOR THE SKIRT STEAK
  8. Pound out steak about 1" thickness.
  9. Pat down with 1 tablespoon olive oil, chili lime rub, fresh squeezed lime juice, and fresh cilantro. Let marinate for 30-60 minutes. Do not marinate for more than 60 minutes as the meat will begin to sour and break down.
  10. Grill on a low heat till preferred doneness is achieved. I suggest for guests serving at a medium rare/medium temperature.
  11. Let rest 2-5 minutes before cutting and serving.
  12. ...FOR THE TOPPINGS & SIDES
  13. Make homemade tortilla chips (recipe below), chop vegetables, and shred cheese up to 24 hours in advance. Refrigerate until serving.
  14. Make guacamole just before serving, squeeze a tiny bit of lemon over the top to preserve color and prevent browning.
  15. Lay out all ingredients and let the taco building begin!
Welcome by Waiting on Martha https://waitingonmartha.com/

 *ADDITIONAL RECIPES…Best Ever Guacamole  ||  Salsa Con Queso  ||  Homemade Tortilla Chips  ||  The Classic Margarita  ||  St. Germain Mint Margarita  ||  The Heater, Jalepeno Margarita  ||  Mint Watermelon Margarita  ||  Pineapple Margarita   ||  Strawberry Margarita

 

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…WAIT THERE’S MORE…Molcajete,  Williams Sonoma (I’m also dying to get the pig)  ||  Cutting Board, Vintage similar HERE  ||  Dipping Dishes, Waiting On Martha  ||  Gold Silverware, One Kings Lane, old similar HERE  ||  Napkins, Vintage similar HERE  ||  Wood Serving Set, Waiting On Martha (email customerservice@waitingonmartha for details)  ||  Salsa Bowl, Sur la Table  ||  Seasoning, Williams Sonoma chili lime rub (my husband swears by it) 

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Simplicity Series: Roasted Tomatoes

May 20, 2014
Story By: Mandy Kellogg Rye
Filed Under > Uncategorized

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roasted tomatoes

Lately I’ve been trying to get back to the simplicity (hence the launch of a new series today), or basics of cooking.  Rather than dousing my food with a million spices (which don’t get me wrong I love), trying to instead enhance the flavor of whatever vegetable, fruit, etc. I’m cooking with.  Case in point, my crazy-easy-delicious roasted tomatoes.  With just 3 basic ingredients (not including salt and pepper as practically every dish needs salt and pepper), it’s one of my all time favorite side dishes to make.  Plus with tomatoes being abundant during warmer temps, there’s really no better to cook with them.  And these little gems are obviously great alone, but try them on top of a olive oil pasta with a little garlic and fresh parsley, or alongside some grilled shrimp, or really with just about anything.  Enjoy!  truly, MKR    

Easy Roasted Tomatoes
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Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Cherry tomatoes, halved
  2. Olive oil
  3. Balsamic vinegar
  4. Salt & Pepper to taste
Instructions
  1. Preheat oven to 400 degrees
  2. Spread parchment paper over cookie sheet, lay our cherry tomatoes.
  3. Drizzle with olive oil, balsamic vinegar, salt and pepper
  4. Bake 15-25 minutes until tomatoes begin to "pop"
  5. Let cool 5 minutes and enjoy
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All images original to Waiting On Martha 

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