I know, I know – this post is two days late. Truth is, I don’t really have a good excuse. Summer holidays have been settling under my skin, so that the days are long and then suddenly gone, while the weeks fly by in a blink. For a change I haven’t been spending a lot of time in front of the computer. The heat and humidity and late stages of pregnancy are making me slower than usual. I shift between bouts of energy and the desire to lay down and simply daydream.
Much as I would like to spend my time in a state of heightened relaxation, toddlers don’t quite allow for that. So we’ve been spending a lot of time down the pool, me wallowing in the water and W either rearranging the sand, handful by handful, or laughing and being thrown up in the air with S. We also spend a fair amount of time at the library, where it is cool and quiet and we can all indulge our love of books.
I am enjoying being on maternity leave though, especially having taken none when W was born. Instead of spending W’s nap time and my evenings working I’m finding myself with time to actually start ticking off my ‘to do’ list. Evenings have been spent on the couch with S watching The Hour (it’s great! we’re sadly almost done though), and afternoons while W naps have been spent doing yoga, finishing off some writing projects, reading in bed, cooking.
One great thing about being at home during the day is that lunch isn’t a soggy sandwich or something shitty from down the local cafe. I take the time to make something delicious – usually some kind of salad with grains or legumes, and a glass of ice tea. Yesterday, though, I felt like something that wasn’t salad but I still wanted to eat greens, so I threw together this Spaghetti with Shaved Asparagus & Chilli.
This summer pasta couldn’t be easier, or tastier. You can prepare all the ingredients in the time it takes your spaghetti to cook, so your meal will be hot on the table within 20 minutes. As the flavours here are simple, go ahead and make sure the pasta and parmesan are both high quality and that the rocket and asparagus are super-fresh. Adjust the amount of chilli to your liking, and if you like things extra lemon-y go ahead and use the rind of a whole lemon.
If things go quite here for awhile, it’s most likely because I’ve had the baby. I’ll keep you posted! Enjoy! Sarah x
Spaghetti with Shaved Asparagus & Chilli
100 grams spaghetti
Small handful rocket leaves
5 – 7 asparagus
Rind & juice of ½ a lemon
½ – 1 tsp red chilli flakes
Extra-virgin olive oil
Shaved parmesan, to taste
Salt, to taste
Cook spaghetti according to packet instructions until al dente. Drain.
While the spaghetti is cooking prepare the asparagus by trimming the ends and shaving it into thin strips using a vegetable peeler (the tips will snap off as you go, which is fine, you can still throw them in).
Transfer the cooked and drained spaghetti into a large bowl and toss through with the rocket leaves, shaved asparagus, lemon juice & rind, chilli flakes, salt, and a few generous glugs of oil.
Serve immediately topped with shaved parmesan.
Notes: quantities here are flexible – go ahead and throw in more rocket or asparagus if you like it a little greener, and more or less chilli depending on how spicy you like it. This recipe is also easy to double or quadruple, depending on how many people are eating.