Fun fact: I’m not racing a fall marathon. Why? Well, when I realized that the Marine Corps Marathon fell the weekend after a family wedding, and two weekends after His Lordship’s brother’s wedding, I realized that this was a time to rejoice and not a time to run eleventy billion miles a week. So, there we have it. I didn’t sign up for MCM, nor did I look into any other fall marathons just to put another one under my belt. I’ll be doing a lot of travel during the fall, and I want to have fun doing so. So, that’s that.
In any case, I have a lot of friends who ARE in training for various races (hooray!), and His Lordship is just one month shy of IMNY.
So lettuce pack in some carbs for the weekend. (See what I did there? Clever girl.)
Pasta with Asparagus/Favas/Sage
1 lb short-cut pasta (such as bowtie or fusilli)
1 large shallot, en ciseler (finely minced)
2 large garlic cloves, minced
1 lb. fresh asparagus, diced
½ box frozen fava beans
1 heaping Tbsp. sage, roughly chopped
Extra-Virgin Olive Oil
Salt & freshly cracked black pepper
1. Bring a large pot of salted water to a boil. Cook pasta according to directions.
2. In a large nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add shallots, cook until soft, about 2 minutes. Add garlic and continue to sweat for 5 more minutes until lightly browned. Add asparagus and sauté for 5-7 minutes until lightly golden and al dente. Toss in frozen favas, and season with salt and pepper.
3. When pasta has finished cooking, drain and transfer to asparagus mix. Add sage, Parmigiano, and season with salt and pepper.