A couple weeks ago, our CSA, Red Goose Gardens started their weekly deliveries and I am so excited to cook with the "mystery" vegetables when they arrive each Wednesday afternoon. For the summer months, I will try to focus my posts on how I use this fresh produce.
We have been getting lots of lettuce each week. In fact, the small bag in the upper right of this photo represents the smallest amount of lettuce we've received in any week. That's okay, we get tired of eating so many salads and the baby greens really only last a couple days.
Last night, I grilled the carrots (just like hot dogs) and basted them with a butter/balsamic vinegar mixture. They turned out very good. It's a no recipe recipe. Season how you like, cook until done (careful, they burn easily!).
Arugula is an aromatic salad green. I really don't like arugula in it's raw form. It's kind of peppery and can be bitter. Not my favorite flavor. So I started to browse the Internet looking for recipes and kept coming upon arugula pesto recipes. Now I'm no stranger to pesto. I grow my own basil, and even posted my pesto recipe last fall. Based on that, I decided to try arugula pesto. I found a recipe on my epicurious app on my phone for "Arugula Pesto and Peas with Pasta", which sounded like a perfect way to enjoy two ingredients in our box this week. The arugula and peas came together very nicely tonight for a pasta dinner.
Arugula Pesto with Pasta, Snow Peas and Chicken
First, The Pesto:
5 packed cups arugula
2 small garlic cloves
1/3 c. olive oil
1/2 c. walnuts
Put garlic, half of the oil and the walnuts in the food processor. Slowly add the greens. As it becomes more difficult to blend, add in the rest of the oil. I added some water toward the end as well to help with blending. This made about a cup and a half of pesto. I froze half of it in a mini muffin pan. I will put the pesto cubes in a plastic baggie once they are frozen through.
Don't feel bound by this recipe (or any recipe, for that matter!). Don't like garlic? Don't put it in. Have almonds, not walnuts? Use them instead. Be flexible. Next time I might cut back on the arugula and substitute some basil for a little different flavor.
|This ugly green paste is Arugula Pesto|
So my recipe looked like this:
1 box penne pasta (I usually use whole wheat, but we didn't have any)
3/4 c. arugula pesto
1 c. cubed cooked chicken
2 c. blanched snow peas
1/2 c. shredded Parmesan
This turned out very good. I served with with garlic bread on the side. I decided that with this many veggies in the pasta, we didn't need any on the side. My kids raved about it. I think it would be really good with broccoli, cauliflower, zucchini...pretty much any veggie that shows up in our box over the next three months.
Enjoy the taste of summer while it lasts!