Summer Summer Summer Tiiiiiiiime: Pasta with Asparagus, Chicken and Orange Gremolata

Heeeey, gremolata face. How you doin?

Three is a magic number. Or at least that's what Schoolhouse Rock told me. Because I like to make magic, here comes post number 3 for today.

This is one of my absolute favorite summertime recipes. I found it over at Yeah, That Vegan Shit and couldn't resist trying it after reading about what fun you can have saying GRRRRREMOLAAAAATA. And hey, turns out making it and eating it is as fun as saying it. I made a few changes to the original recipe, most notably adding some meat, but either way is a guaranteed good time. Try out both, you'll be glad you did... because if nothing else, then you can join the Gremolata Gang, too!

Pasta with Asparagus, Chicken and Orange Gremolata

1 bunch thin asparagus, cut diagonally into 1-1/2 inch pieces
1/4 cup extra-virgin olive oil, plus extra for drizzling
1 lb. pasta, penne or some other festive shape
3 cloves garlic, finely minced
1/2 cup chopped fresh parsley
Grated zest of 2 oranges
Juice of 2 oranges
1/2 cup pine nuts
1 chicken breast, cooked and diced
Salt and freshly ground pepper
Asiago cheese, to taste

Over medium high heat, sauté asparagus and chicken in olive oil. Season with salt and pepper.

Sauteed so hard the camera blurred.

Meanwhile, back at the hall of justice, cook the penne in salted boiling water for about 10 minutes.

Once pasta is cooked, drain and save 1 cup of the pasta water. Add the asparagus, pine nuts, remaining olive oil, reserved pasta water, garlic, parsley, orange zest and orange juice to the pasta. Mix it all up!

It's just... so very... ZESTY!

Top with cheese and nom!

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