Tag Archives: summer pasta

CSA Week 3: Creamy Kale Fusilli (with Bacon!)

Got my third farm box and it was a doozy! The head of lettuce was almost 2 feet in diameter and when washed and stowed, took up two large storage containers. I don’t know what they feed this stuff, but I will be eating lots of salad this week.

CSA Box #3. Enormous leaf lettuce, kale, parsley, kohlrabi, sweet onions, zucchini, a weird squash, blueberries, fava beans, and a purple basil plant.

CSA Box #3. Enormous leaf lettuce, kale, parsley, kohlrabi, sweet onions, zucchini, a weird squash, blueberries, fava beans, and a purple basil plant.

Since I had so much lettuce for salads, I decided to get more creative with the kale (I still have some kale left from last week too, yikes!). For this recipe I took some inspiration from creamed spinach. I’ve always loved the rich creamy flavor and how the cream and garlic and onions mellowed the flavor of the greens, but I’ve never liked the mushy texture. But hey, grind that stuff up like a pesto and toss with some springy pasta and now you’re talking! My daughter actually hates creamed spinach and she’s not such a big kale fan either, but she really liked this. Of course, you toss bacon into just about anything and she’ll eat it.

Creamy Kale Fusilli

Creamy Kale Fusilli

Creamy Kale Fusilli (with Bacon!)

5-6 strips of bacon
1 sweet onion, chopped
1 bunch kale, ribs removed and coarsely chopped (I used the flat leaf “dinosaur” kale)
3 cloves garlic, minced
Crushed red pepper, just a pinch
1 cup heavy cream
1/2 cup parmesan cheese
Salt & pepper
1 package fusilli or rotini

Chop bacon and cook it in a pan until crisp. Drain on paper towels and wipe pan clean.

Cook pasta until al dente.

While pasta is cooking, heat large skillet over medium heat, add a drizzle of olive oil and toss in the onion. Cook for a minute or two and then add the kale, garlic and crushed red pepper. Sauté until veggies are soft. Add cream and heat through. Put mixture into a food processor or blender and process until it’s creamy, sort of similar to a pesto consistency (if you like your pasta a little more chunky and rustic you can skip this step).

Drain pasta (reserve about 1/2 cup of pasta water). Combine pasta, bacon, parmesan and kale mixture and toss to combine. If needed, add some pasta water a little at a time until it’s the consistency you like. Add salt and pepper to taste.

 

 

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Pasta with Heirloom Tomatoes and Basil

Heirloom tomatoes are pretty cool.  All sorts of varieties that you never see in the store.  Normally I only find them at farmer’s markets and they are just about irresistible.  But this time I spied some heirloom cherry tomatoes at Trader Joe’s and just had to snatch them up.  What didn’t go directly into my mouth ended up in this delicious pasta dish.

I make about a million versions of this particular dish depending on what’s in season and what’s in my fridge at any given moment.  This version included a double bump of basil since I had leftover pesto I had made a day or two before and then I also threw in some freshly picked pesto leaves from my garden as well.  The veggies are barely cooked, just warmed really to release the juices and get warm.  It’s absolutely bursting with summer flavors.

Pasta with Heirloom Tomatoes and Basil

Pasta with Heirloom Tomatoes and Basil

Pasta with Heirloom Tomatoes and Basil

2-3 tbsp. olive oil
1 pint heirloom cherry tomatoes (or the regular ones will do), halved
1/2 cup black olives, halved
1/4 cup red onion, thinly sliced
2 cloves garlic
1/4 cup basil pesto (click here for my recipe or use your favorite)
2-3 ounces fresh mozzarella, cut into cubes or strips
Handful of fresh basil leaves, coarsely chopped or torn
1 pound pasta (I really like some sort of corkscrew shape for this to catch all the little yummy bits)

Get everything chopped before you start cooking, because this all comes together very quickly.

All ready to meet their destiny!  Love the pretty colors.

All ready to meet their destiny! Love the pretty colors.

Boil pasta until tender.  While pasta is cooking, heat olive oil over medium heat.  Add garlic and cook about a minute until fragrant but not browned.  Add onion and saute a bit until slightly tender.  When the pasta is just about done, add tomatoes, olives and pesto.  Cook and stir just a couple of minutes to heat through.  I prefer the veggies barely cooked so they still have that garden fresh flavor.  Toss in some fresh basil, mozzarella and a pinch of salt and pepper.  Drain pasta and add to pan with veggies and cheese.  Toss to combine and serve immediately.  Top with a sprinkle of parmesan if desired.
heirloomtompasta2

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Cherry Tomato & Pesto Pasta

Popping a cherry tomato in my mouth instantly transports me to a perfect childhood moment.  I close my eyes, revel in the bright, sunny taste and the lovely “pop” of the tomato bursting in my mouth and for a split second, I’m a kid again, standing in the sunshine, raiding somebody’s cherry tomato plant while their back is turned.

I am an ungifted gardener to say the least, but I always plant a cherry tomato plant, just to have a few moments like these throughout my summer.  I also always plant basil, since it’s the one thing I actually have had consistent success with.  Not to mention, pesto is just about the most perfect condiment for well…anything.

I have discovered through my farmer’s market travels this summer that while the early bird may get the best choices, the fat, lazy bird who likes to sleep in gets the best prices.  I scored two overflowing pints of cherry tomatoes last week for less than half of what I would have paid in the grocery store.  On the ripe side, these babies needed to be used right away, so into my pasta they flew.  Add some freshly made pesto and there was magic.  Tasty, tasty magic.

Cherry Tomato & Pesto Pasta

1 pkg. pasta
3-4 cloves garlic, thinly sliced or minced
2-3 cups cherry tomatoes, cut in half and divided
1/2 cup – or more – pesto (see below for my recipe or use your favorite)
1/2 cup fresh mozzarella, cut into cubes
Extra virgin olive oil
Grated parmesan for the top (optional)

Cook pasta until tender, but still firm to the bite.  Prep all of your ingredients ahead of time because this dish comes together very quickly.

All ingredients prepped and ready to go. Beautiful!

Heat a few tablespoons of olive oil in a large skillet over medium heat. Add garlic and about half of the tomatoes to the pan.  Cook one or two minutes.  Add pesto and continue to cook another minute or two.  Drain the pasta and add to the pan.  Add the rest of the tomatoes and the mozzarella.  Toss well to combine.  Add a pinch of salt & pepper if needed. Serve immediately and top with parmesan cheese if desired.

Basil & Walnut Pesto

Basil Pesto

2 cups fresh basil leaves
Pinch of crushed red pepper flakes
Pinch of salt & pepper
Handful of walnuts (or any other nut you like)
1/4 cup of fresh parmesan
3-4 cloves garlic
1/4-1/2 cup olive oil

Combine all ingredients except for oil in a food processor or blender.

Loading up the food processor to make pesto.

Whirl it up until finely chopped, scraping down the sides once or twice.  Add olive oil in a slow stream until the pesto is the consistency you like.  You can adjust this to your preference.  It can be coarsely chopped or a fine puree, it can be thicker or thinner, whatever you like best.  For my pasta recipe I wanted it a little chunkier; for a spread on a sandwich, I would probably blend it a little more.  Any leftovers can be stored in a sealed container for a couple of weeks in the fridge, or frozen.  Drizzle with olive oil to keep it from turning brown.

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Sesame Snap Peas & Noodles

Pasta is so good, but unfortunately not that great for you in large quantities.  That’s why I’m always trying to find ways to make it a little more healthy.  And that usually means piling on the veggies.  Luckily, my kitchen is usually well-stocked with vegetables of all sorts since I tend to buy everything that looks good at farmer’s markets on the weekends.  And believe me, EVERYTHING looks good this time of year!

I love this Asian take on noodles and veggies.  It’s such a quick and satisfying meal.  I used brown rice noodles, keeping with the Asian theme and also keeping it gluten-free.  As far as gluten-free noodles go, I really like these; they are very similar to regular pasta in taste and texture.  But any type of pasta will work great.  In this dish, I love the contrast of the cool noodles with the hot stir-fried veggies and light, zippy sauce.  Perfect for a summer dinner.

Sesame Snap Peas & Noodles

Sesame Snap Peas & Noodles

8 oz. thin spaghetti or angel hair
1 tsp. garlic chile paste
2 tbsp soy sauce
1 tsp. lime juice
1 tbsp sesame oil
1/4 tsp. sugar
1 pound snap peas, strings pulled and sliced in half
1 tbsp minced fresh ginger
1 tbsp mince fresh garlic
1 orange or red bell pepper, diced
1 spring onion, sliced or diced
1 tbsp. toasted sesame seeds

Cook noodles until tender, but firm to the bite, 6-8 minutes.  Rinse with cool water and set aside.  Meanwhile, in a small bowl, combine, garlic chile paste, soy sauce, lime juice, sesame oil and sugar.  Set aside.  Heat a large skillet over medium heat and add a drizzle of canola oil.  Add snap peas, ginger, garlic, bell pepper, and onion.  Stir fry a few minutes until veggies are crisp tender.  Add bowl of sauce and sesame seeds and stir well to combine.  Cook for another minute or so.  Toss with noodles and serve.  Serves 4.

Sesame Snap Peas & Noodles

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