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:
- TheHORSES 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 onTwitter
- Additional support for this podcast provided byCosequin®,Purina, andListeners Like You!
Time Stamps:
05:20 – Daily Whinnies
33:10 – Pat Raia
50:10 – Lauren Guerrera
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