Piano teachers get on the clock once the school dismissal bell rings out, so this leads to some interesting eating times.
Me - I like to fine dine when everybody packs up and leaves and my brain is clear of Mozart, scales and phrasing. The kid is in bed. Oh, and the school forms are signed. The school lunch is packed up. The laundry is started. The great room is tidied. The mail is sorted.
I mean really, does it ever end?
So yeah, then I eat dinner.
Here's a perfect recipe for such cirumstances:
Spaghettini with Prosciutto, Peas and Arugula.
It comes together in 20 minutes and is just right for good eats after a working momma finishes her day.
My recipe serves one, but you can easily double or quadruple it for the fam.
Spaghettini with Prosciutto, Peas and Arugula
Serves one
4 ounces spaghettini
Olive oil
1 fat scallion, chopped
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1-2 thin slices of proscuitto, chopped
1/4 cup frozen peas
2 cups arugula
1/4 cup half and half
Pasta water
Salt and pepper to taste
Parmiggiano to taste, grated
In a large pot of boiling salted water, cook your pasta as instructed on the package.
In a large saucepan, add olive oil. Heat over medium heat. Add scallions, garlic, red pepper flakes. After 3-4 minutes, add the prosciutto. Raise heat slightly. Saute for five more minutes. Season with pepper and a little bit of salt. (The prosciutto brings saltiness to the game.)
Add half and half and a ladle of pasta water. Add peas. Cook until peas are heated through and the sauce bubbles a bit.
Add pasta and arugula. Toss. Add another ladle of pasta water. You can add a splash of half and half, too, if you desire.
Turn off the heat. Add a drizzle of olive oil.
Top with parmiggiano.
Enjoy with your fave wine, a mindless show and solitude.
