Indian summer, sort of

I was all prepared for a cozy slow cooker meal today. Mondays are busy around here and the slow cooker is a huge help. Instead, the sun came out, the temperature rose and a crock of chowder just didn't seem right. Along with my capris and flip flops, I pulled out Jennifer Carden's Lemon P'sghetti recipe from her wonderful book The Toddler Cafe.

This is the dish I make on the first warm day of spring. It offers a welcome change of pace from the substantial meals eaten throughout the cold weather months and a promise of leisurely summer days to come. We enjoy it with steamed broccoli or green beans and grilled chicken or sausage. It's equally delicious served hot or at room temperature.


Lemon P'sghetti

1 lb percatelli pasta
2/3 c extra virgin olive oil
1/3 c fresh squeezed lemon juice
zest of 1 lemon
pinch of crushed red pepper flakes
1 c grated mizithra cheese
freshly ground black pepper

1. Boil pasta in salted water according to the package directions. Drain.
2. Whisk together oil and lemon juice to form an emulsion. Add zest and red pepper flakes.
3. Toss pasta and vinaigrette. Toss with grated cheese, season with pepper.

Serve hot or at room temperature. Tastes great the next day as well.