How old do you have to be when forgetting everything becomes…normal?
I’m gonna go ahead and bet that it’s not 28, but it is totally my every day.
I’ll walk into a room and then my mind will go blank and I can’t remember what I was on my way to get. Or looking online, think of something I want to look up, open up a new tab and it’s gone.
Wait – what was I doing?
Even better is when I’m talking to someone – anyone – and start to say something and RIGHT THERE in front of them, completely forget what I was about to say.
It’s not exactly fun to sit there stammering and stuttering and trying to remember what I just thought of seconds ago.
Please tell me I’m not the only one that does this.
Does this mean I’m going to end up like Allie in the Notebook when I get old? I better start writing down everything about my life now, before I forget anything else. And tell Nick to go ahead and practice his Noah voice to read it to me later.
And I totally did the same thing with this pasta.
I didn’t mean to hold out on you and now, asparagus season is almost over! This pasta was dinner a few weeks ago and I kept meaning to post it…and kept forgetting. Then I couldn’t remember where I put the pictures on my computer so it got left for a few more days.
But last night, I found them! Maybe there’s still hope I’ll remember a few things.
Ham, Asparagus, and Lemon Cream Pasta
Makes: 6-8 servings
- 1 pound whole wheat pasta
- 1 pound asparagus
- 1 cup spring peas
- 1/2 pound lean ham, diced
- 1 Tbsp olive oil
- 1 Tbsp flour
- 1 and 1/2 cups evaporated milk
- 2 tsp fresh lemon zest
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup scallions
- 1/4 cup parsley
- 2 Tbsp mint
- Bring a large pot of water to a boil and add the pasta along with a handful of salt. Cook the pasta for 8-10 minutes, stirring occasionally.
- When the pasta is almost cooked, add the asparagus and peas, and bring back to a boil, letting the veggies cook for 2-3 minutes with the pasta. Drain and set aside.
- While the pasta is cooking, heat a medium sized pot over medium heat. Add the diced ham and cook, 3-5 minutes, until the ham is beginning to brown.
- Remove the ham from the pan and add the olive oil and flour. Stir together until all the flour is absorbed into the oil.
- Stir the evaporated milk into the flour mixture and bring to a simmer. Lower the heat and cook, stirring, until the sauce has thickened.
- Remove the pan from heat and stir in the lemon zest, salt, and pepper.
- Pour the sauce over the pasta and toss together. Gently stir the ham into the pasta.
- Chop the scallions, parsley, and mint and fold into the pasta. Serve.