This winter penne pasta was impressed by the contents of a produce field. I appear to inherit CSA containers. Mates and neighbors overlook to place holds on their subscriptions earlier than leaving city, and certain sufficient, they find yourself in my kitchen. Once I was a child there was a home that was at all times glad to soak up stray animals, I’ve turn into the equal for CSA containers. And I’ve to say, it is fairly nice.
That mentioned, cooking via a field is at all times a problem of kinds. I imply, you need to cook dinner your manner via it earlier than issues begin to go unhealthy, unhappy or wilted. This at all times forces me to adapt and check out concepts I won’t have thought of in any other case. You even have the factor of shock that comes together with every field since you by no means know precisely what will likely be inside each. Though, there is one factor I do know. The field, whichever farm it comes from, normally consists of heaps and many greens – kale, spinach, lettuce, chard, arugula. If I’m fortunate, the entire above.
Winter Penne Pasta: Inspiration
Tonights field? A fast look instructed me I would want to place a dent within the greens straight away. That was the tone setter. Every thing else I grabbed from staples in close by cabinets and the fridge. All of it got here collectively into this straightforward, one-pot, winter penne pasta. The sauce is comprised of one bunch of kale, shallots, garlic, and goat cheese blended. It creates a vibrant inexperienced sauce to coat the penne, providing a pleasant various to tomato sauce, mushroom ragù, or pesto.
Winter Penne Pasta: Variations
You may tweak it with a unique cheese – Parmesan or pecorino, for instance. And even ricotta. You could possibly prime it with a some chopped black olives or toasted nuts. I stored it easy right here. You possibly can reheat any leftovers the following day, with a splash of water. The pasta holds up properly. Penne is a pleasant form to carry the inexperienced sauce, however a second favourite alternative is definitely a model with gnocchi instead of the pasta.
I do know a variety of you subscribe to CSAs and I would love to listen to your favourite methods to make use of up your greens. I’ve a bunch of go-to green-intensive recipes I depend on, however in case you’re doing one thing distinctive or sudden with them in your finish please share. I think Melissa Clark’s kale salad will proceed to be in excessive rotation round right here all winter. I maintain making it, partially as a result of not like different inexperienced salads that go south shortly after being dressed, this kale salad likes to occasion. It is scrumptious, and simply will get higher because it sits round, totally dressed, ready for folks to note it. Different favorites? You possibly can’t go improper with a hefty pot of Ribollita – I commerce off between that and varied takes on this lentil soup to which I add a number of chopped kale.
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