My husband and I enjoy thrown-together pastas. At least once a week we throw together whatever ingredients we find in the fridge — And then throw it all on top of pasta. Because we are so pasta-oriented, and because I LOVE making bowls and plates — We have many potential pasta bowls. I’m not sure which is more fun — Preparing the topping, or choosing the pasta bowl for the evening.
A Chicken/Asparagus Pasta: For this topping, I sauteed leeks, shiitake mushrooms, cut-up chicken breast. I made a rich, creamy wine sauce, and added steamed asparagus — All seasoned with rosemary and lemon zest. Served over fresh linguine — With a final topping of toasted pine nuts and grated cheeses. It was a delightful mix of flavors, with a hint of springtime. (And in Minnesota, spring is still at least a month away).
I’m serving our Chicken/Asparagus Pasta in a square, constructed Pasta Bowl — Stoneware, Soda fired. For my handbuilt work, I often include deliberate ‘overlaps’ and constructional statements. I’m delighted with the ‘overlapped’ sides, visible beyond the tempting pasta and asparagus — I’m ready to dine!!
This plate/bowl was inspired by a workshop last year with Mark Pharis. His geometric/architectural concepts suited me perfectly. He shared his approach to planning/designing his pieces, his techniques for developing ‘patterns’ and assembling from cut slabs to three-dimensional works. The workshop was an absolute high for me!!
Mark Pharis is Professor, Ceramics, at University of Minnesota. He will be a Guest Artist at St. Croix Pottery Tour to be held the second weekend of May.