This pasta dish made for a nice lunch for our charter guests on the back deck of the yacht after a morning full of snorkeling and walking the beach looking for exotic seashells.  It’s pretty light and very summery with the fresh, bright and crisp asparagus.

I remember sitting on the back deck and enjoying this pasta with a cold glass of white wine sangria, and ending the meal with a blend of fresh fruits and berries after being at anchor at Trunk Bay,  St. John Island, U.S.V.I.  There’s a great snorkel trail set up there with buoy rest stops, signs that explain the types of fish and coral you are seeing, and a fantastic beach with pristine white sand that wells up around your ankles.   We were sometimes lucky enough to find a local resident on the beach that was feeding the small manta rays and would let us help him feed them while they swim around us and ate out of our open hands.  I’m not sure that is happening anymore, but it was a real treat for our guests when I was living and chartering in the U.S.V.I.


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I’m not spending any time aboard yachts any longer, but I still love this dish and serve it a lot for a lazy lunch with friends or a nice supper with a side salad of sliced tomatoes and fresh mozzarella.

This pasta dish is also a great vegetarian dish that could easily work with the addition of some crumbled bacon or diced and sautéed pancetta for those of us that love a little taste of pork!

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