Anticiplate

I just experienced a magical moment in my ballet career. It all happened in about a 12 hour period of time, and at the end of the night, I was surprised that my delirium had not made me batty. Actually, I am wondering now if it even really happened, or if it was just a vivid dream.

I premiered a ballet that I had been wanting to dance ever since I had seen New York City Ballet do it back in 1998. Now, 11 years later, my dream had come true. I got to dance the “Strip Tease Girl” in “Slaughter on Tenth Avenue“.

Technically, the ballet is not a challenge. There is lots of acting, a dozen or so leg kicks, and frantic costume and hair changes. Of course, I also “fake” die and then come back to life just in time to save the “Hoofer” from getting shot right in the theater. It would not be “Broadway” any other way. But, somehow I feel like the role suited me and I was able to uninhibitedly dance my little heart out. In one day I had my dress rehearsal, and my first (and last) performance.

Now it’s over. That’s show biz for you. But, I feel renewed and inspired and I am excited for what is next.

This is what I made the night before my show for sustenance.

Prep time: 20 minutes

Cook time: 15 minutes

Serves 6

1 lb. Campanelle pasta, or any other short-cut pasta

Kosher salt

2 tbsp. Coconut oil

1 leek, white and light green parts only and thinly sliced

1 small shallot, minced

1/3 lb. prosciutto di parma, cut into thin strips

2 c. chicken stock

1 bunch asparagus, trimmed into 1-inch pieces

5 0z. baby spinach

2 c. sweet peas, either frozen or fresh

1 c. french feta, crumbled

1/4 c. flat leaf parsley, finely chopped

Cracked Black pepper

Grated Parmigiano Reggiano

To start: Bring a large pot of water to boil. Meanwhile, heat coconut oil over medium heat in a large skillet that is big enough to hold all of the pasta. Add in the shallots and the leeks and cook until softened, but not browned for about 5 minutes. Add in the prosciutto, and cook 2 minutes until crisp. Stir in chicken stock and scrape up any brown bits. Bring to simmer and slightly reduce.

Generously salt the boiling water, and stir in pasta. Cook for 6 minutes and then add in the asparagus. Cook for another 4 minutes until pasta is al dente and asparagus is still crisp. Drain and reserve 1 c. of pasta water.

Wilt the spinach into the leek mixture and stir with tongs. Add in the peas and cook over medium heat for 1 more minute. Toss the pasta and asparagus with the leek mixture (if the skillet is too small, return the pasta mixture back to the big pot). Stir in 3/4 c. of the crumbled feta and the parsley. Season to taste with salt and pepper. Add in some of the starchy pasta water if the pasta is too dry.

Serve in individual bowls topped with grated parmigiano reggiano and the leftover 1/4 c. of feta. Sprinkle with extra parsley leaves. Serve immediately.