Orecchiette with Garlic, Olive Oil, Spring Vegetables & Pecorino Romano & Zucchini with Toasted Almonds & Pecorino Romano

 2 separate recipes.  

Orecchiette with Garlic, Olive Oil, Spring Vegetables & Pecorino Romano

This makes 1 good sized portion or 2 small portions

3 ounces Orecchiette pasta

3 ounces asparagus, cut into 1/2” pieces

1/4 C frozen peas

Ham Steak or Chicken

1 1/2 TBS Extra Virgin Olive Oil

Pinch crushed red pepper flakes

3 garlic cloves, thinly sliced

Pinch salt

1/8 C shredded Pecorino Romano cheese

1. Cook pasta, drain
2. In same pan, heat oil and add onion & crushed pepper flakes, cook, stirring 3 minutes.  Stir in garlic, cook until lightly browned.
3. Add veg’s & cook until tender.
4. Add pasta & cheese

Zucchini with Toasted Almonds & Pecorino Romano

1/4 C olive oil

1/4 C sliced or slivered almonds

3-4 zucchini 

1/4 lb. pecorino romano cheese, grated or thinly sliced

1. Cut zucchini into lengthwise slices 1/8” thick.   Cut each slice into match sticks about 1/8” thick wide & 2” long.  
2. Heat olive oil in skillet on high.  Add almonds, stir constantly, 2 minutes until light brown.  Turn off heat.  
3. Add zucchini and toss until warmed thru, about 3 minutes.  Season with salt & pepper.
4. Shave pecorino with peeler and put on top of the zucchini.