Addictive, easy, produce-rich pasta. July 16, 2014Posted by ourfriendben in homesteading, recipes.
Tags: healthy pasta, pasta recipes, pasta with veggies, pasta with veggies and cheese, recipes, summer pasta
Silence Dogood here. Here at Hawk’s Haven, the cottage home our friend Ben and I share in the precise middle of nowhere, Pennsylvania, produce season is in full swing. Green and yellow wax beans are ripening faster than we can pick them; our basil, thyme, sage, parsley, rosemary, cilantro, and oregano are exploding. The farmers’ markets are full of fresh corn. Our own hot and bell peppers and tomatoes are coming on strong, and we have high hopes for our tomatillos and sweet potatoes. Snap peas, garden peas, and lima beans are available at every grocery, along with yellow summer squash, broccoli, kale, and spinach.
And that’s just scratching the surface. But it’s plenty to start with when planning a luscious summer pasta dish. Here are some tips for taking your summer pastas over the top:
* Use long pasta. I like spaghetti or fettucine, rather than the penne, shells, or elbows I enjoy with other dishes. The longer pasta just seems to go better with the veggies and sauce. And skip the flavored pasta to let the delicate flavor of the fresh veggies and herbs shine. The exception is artichoke pasta (such as DeBole’s), which adds protein thanks to its Jerusalem artichoke component without distorting the flavor.
* Blanch these veggies. Rather than tossing some veggies raw into your pasta, blanch them to get the perfect degree of tenderness. Dunk broccoli florets, chopped green and yellow wax beans, yellow summer squash slices or dice, and shredded carrots in boiling water briefly to soften them before adding them to a pasta dish.
* Saute the savories (plus). Saute diced sweet onion, minced garlic, mushrooms, and frozen white shoepeg corn kernels or fresh corn cut off the cob in butter, extra-virgin olive oil, or a mix of the two before adding them to the pasta. Ditto for the fresh herbs and greens like chopped kale or baby spinach. In fact, it’s far better to stir the pasta into them immediately before serving.
* Chop the fresh and canned stuff. Dice fresh red, orange, and/or yellow bell pepper. Don’t cook it at all, just spoon it in before serving. There’s no need to cook olives, pickles, or artichoke hearts if you’re planning to add them, or fragile herbs like cilantro or green onions (scallions). Just chop everything up and add at the last moment. But don’t forget that the oil from canned or jarred treats like artichoke hearts can enrich the pasta.
* Now for the sauce. When the pasta’s al dente and the veggies, herbs and etc. are ready, it’s time to make sauce. Drain the pasta; if you’ve sauteed veggies, you already have the base for a sauce. If you haven’t, it’s time to add olive oil, butter, or a mix, folding in the pasta and steamed veggies, with fresh-cracked pepper, salt (we like RealSalt, sea salt, Himalayan salt, or Trocomare), and the finish.
* Finishing touches. To make the sauce that you want, you’ll need to add something to your base. For a sauce that lets you see all the ingredients and tastes light and luscious, add dry white wine. For a rich sauce, add cream. For a creamy sauce that’s not quite as rich, add plain Greek yogurt. For a sauce that adds a surprising depth of flavor, add your favorite salad dressing: vinaigrette (not balsamic in this case), ranch, blue cheese, Caesar, green goddess. (Just make sure the dressing isn’t sweetened.) If you need a touch of heat, the finest-shredded jalapeno or a dash or two of chipotle pepper sauce would do the trick, but remember, this is pasta, so use a very light hand.
* Don’t forget cheese. Adding fresh bufalo mozzarella, or the shredded cheese of your choice (mozzarella, white Cheddar, Italian mix, Mexican mix, Parmesan, whatever), is a great way to bump up your pasta’s flavor and oomph.
This is pasta, not salad, so I would say no citrus, no fruit, no nuts, no seeds, much as I love them on salad. In fact, they’d be great on a salad that accompanied one of these pasta dishes. And again, let me just note that citrus and melon make luscious, low-cal desserts that are perfect after a summer pasta dish.
Yum! Now I’m hungry.
‘Til next time,