Jamie’s Trip, Pats Pasta and Uptown Express for July 24, 2023
We hear all about Jamie’s trip to visit Zeus in Colorado. Pat Raia, from “What Italians Really Eat”, gives us her recipe for Pasta & Asparagus and our Rescue Horse of the Week is a TB named Uptown Express that will soon be ready for a new riding career. Listen in….
HORSES IN THE MORNING Episode 3231 – Show Notes and Links:
- The HORSES IN THE MORNING Crew: Glenn the Geek, Jamie Jennings, produced by Coach Jenn
- Guest: Pat Raia Recipe, Horse Welfare News | What Italians Really Eat
- Guest: Lauren Guerrera, Stable Manager at Lollypop Farm, Humane Society of Greater Rochester
- Follow Horse Radio Network on Twitter
- Additional support for this podcast provided by Cosequin®, Purina, and Listeners Like You!
Time Stamps:
05:20 - Daily Whinnies
33:10 - Pat Raia
50:10 - Lauren Guerrera
57:27 - Auditor Post Show
Pasta & Asparagus
1 lb of pasta – fettuccine or linguine
2 lb. Very thin asparagus spears
2-3 garlic cloves smashed
Directions:
- Wash asparagus and snap off long bottom stems
- Cut remaining spears in half
- In a large skillet, heat olive oil – about 1 tablespoon and 3-4 tablespoons of butter
- When the butter is melted, add the asparagus and the garlic and saute
- Turn temperature down to medium heat and continue to cook until the asparagus is soft but not mushy
- Boil salted water for pasta in a Dutch oven-type pot
- When it is al dente- drain the pasta and reserve about ½ cup of the pasta water
- Return the pasta and the water to the pot in which it was cooked and add the contents of the skillet
- Blend well for about 2 minutes
- Place in a large bowl and add grated asiago cheese to taste
