I have some pretty exciting news that I haven’t shared here before. I’ve started a job as a food writer for a magazine! So happy about it! The magazine is called Dutch, and it’s published in Canada and the USA. And as you might have guessed, it focuses on everything Dutch. I’ve recently handed in my first recipes to be published in print. While I was thinking about how cool it is to be published, I suddenly remembered, this is not the first time to find one of my recipes in a magazine! Believe it or not, but my first ‘recipe’ was brought to the world when I was just 11 years old. In a magazine called ‘Hello You’, for Dutch kids learning English.
You want to know if I was a young culinary genius? I really wish I could say yes…. But sadly, no, I was not. Unless you think putting chocolate sprinkles on half an apple and then microwaving it sounds delicious. Because that was my recipe. Yum! No seriously, it must have tasted pretty foul. I feel extra sorry for my parents, because this was just the sort of food we would make them for mothers and fathers day (in the Netherlands it’s tradition for the kids to make breakfast for their mum or dad on those days).
Yep, they would eat my microwaved apple and chocolate, with some toast with cheese (microwaved as well, me and my sisters sure loved our microwave!) and some, undoubtedly dirty, coffee. You have to give them credits for their acting skills, me and my sisters were convinced they loved every bite! Nowadays, I guess the oven has replaced the microwave. Considering they both allow you to do something else while they do the work, I think the common factor here is laziness. That, or I just always have a lot of other urgent things to do. I’ll let you decide. This pasta dish is perfect for those of you who are, just like me, very busy and need a recipe that gives them time to take care of other important things (funny cat movies on youtube, anyone?) while the oven works for you.
- 200 gr (1 cup) small pasta, cooked al dente according to packaging
- 6 small green asparagus (raw), cut into small thin pieces
- 80 gr (1/2 cup) courgette (raw), cut into small sticks
- Salt & (lots of) pepper
- 75 ml (1/3 cup) heavy cream
- 20 gr grated pecorino*
- Optional: a few small dots of butter (but don't tell anyone, the cream is making some people anxious enough)
- Preheat the oven to 180 C / 360 F
- Put the cooked pasta and raw vegetables in an oven dish
- Season with salt & pepper
- Pour the cream over the dish and top with grated cheese
- If you want, add some small bits of butter
- Bake for 20 minutes