Tomato, Pine Nut and Arugula Pesto Pasta

Here's another recipe I made for my demo at Blooming Glen Farm last week.  I've made this dish for a number of clients and it's always a big hit.  It's really easy and, when you use fresh ingredients, so tasty!

(By the way, congratulations to Tom, Tricia and all the folks at Blooming Glen Farm for becoming certified organic!  It's a lot of work to get that designation.  Way to go!)

Back to the food.  This pesto is great with pasta, although you could even use it as a sauce for grilled meat.  It stands on its own really well, but feel free to add some grilled chicken or, as I did in the photo below, some Italian sausage.

Enjoy!

TOMATO, PINE NUT AND ARUGULA PESTO PASTA (from America's Test Kitchen Quick Family Cookbook)
Serves 4

INGREDIENTS
12 oz cherry tomatoes
3/4 cup arugula
1 oz Parmesan cheese, grated (about 1/2 cup)
1/4 cup pine nuts, toasted
1 small pepperoncini, stemmed, seeded and minced
1 garlic clove, minced
1 1/4 tsp lemon zest
1 tsp lemon juice
Salt and pepper
Pinch red pepper flakes
1/3 cup extra-virgin olive oil
1 pound pasta

• Cook pasta al dente according to package directions.
• Process tomatoes, arugula, Parm, pine nuts, pepperoncini, garlic, 1 tsp salt and pepper flakes in a food processor until smooth, 30-60 seconds.  Scrape bowl as needed.
• With processor running, slowly add oil until incorporated.  Transfer to a bowl and season with salt and pepper to taste.
• Toss in the pasta and serve.

Pasta with Greens and Beans

Last week, I was fortunate to cook some dishes at Blooming Glen Farm using some of the great produce that they were offering in that week's share.  It's always fun doing these demos--cooking for folks who really enjoy good food, talking with people who appreciate the wonderful fresh local ingredients, giving them some ideas of how to use their goodies.

There were a lot of requests for recipes, so I thought I'd put them out over the next several days.

First a great way to use greens (I used chard, but it could be kale, collards, whatever).  This is a pasta dish that's really good for you and a complete meal in one dish.

Pasta with Beans and Greens from Moosewood Restaurant Low-Fat Favorites

Serves 4-6

 
Want to make it a little bit less healthy, but even more tasty?  How about adding a little bit of cooked bacon and/or some grated Parmesan before serving?

INGREDIENTS

1 cup onions, chopped

5-6 garlic cloves, minced or pressed
2 tsp olive oil
1 lb fresh greens, rinsed and chopped
3 cups cooked Roman, pinto, kidney or pink beans (or 2 15-oz cans, drained)
½ cup basil, finely chopped
1 lb short chunky pasta (ditalini, tubetti or orecchiette, for example)
Salt & pepper to taste
Juice of 1 lemon

1.      Bring a large covered pot of water to boil for cooking the pasta

2.      Meanwhile, in a large skillet or saucepan over low heat, sauté the onions and garlic in the olive oil until golden, about 10 min.  Add the greens and 1 cup of water.  Increase heat to medium, cover, and cook for 5 min.  Add the beans and basil and continue to cook for 5 min.  Using a potato masher, mash some of the beans in the pan; add more water if the sauce is too thick.

3.      Meanwhile, when the water comes to a boil, add the pasta, stir, and cover until water comes to a boil.  Stir the pasta and cook, uncovered, until al dente.  Drain the pasta and toss with the beans and greens.  Add salt and pepper to taste and squeeze on some of the lemon juice.  Serve immediately.