A month from tomorrow, the third season of the year will arrive, and many locals will look for easy dishes to prepare for home-situated meals or social occasions. If you find yourself unimpressed with Internet finds or are tired of pawing through the same old cookbooks, let Gina Lucas deprive you of panic with her Light Summer Pasta recipe.
The inhabitant of the 1300 block of East Passyunk Avenue completed the directions portion of the submission by saying “And enjoy.” When looking at the generous amounts of asparagus and locatelli cheese that the Passyunk Square dweller suggests, how could we not? ■
Ingredients:
1 pound of spaghetti
1 pound of asparagus, clean and cut
into one-inch pieces
2 tablespoons of extra-virgin olive oil
Two lemons
1/2 cup of locatelli cheese
Salt and pepper
Directions:
Cook the spaghetti according to the package instructions. In a second pot, cook the asparagus for about seven minutes. Place the pasta in a big bowl after straining it, and add the asparagus to the same container after straining it, too. Add the olive oil, the juice from the lemons, and the salt and pepper. Toss everything together, and top with the cheese.
