spring greens pasta

My friend and one of the blog’s contributors, David, shared this pasta recipe incorporating bok choy from his spring garden. A graduate student and avid gardener, David frequently comes up with interesting meals that utilize fresh produce that he’s harvested. When you read his recipes you’ll see that his cooking style is more “a little of this and a little of that” than it is strictly adherent to a cookbook’s instructions. This style is something I’ve grown to appreciate more and more over the last few years. (As a side–this article (click) from the Independent explains why this style of cooking is ideal– less wasteful, more flexible, and generally tastier than the alternative.) Bon apetit!

Spring Greens Pasta
3 handfuls bok choy
2 handfuls rainbow chard, ribs and leaves separated
3 cloves garlic diced
1/4 lemon
black pepper
kosher salt
fettucini
evoo
fresh grated parmesan
________________________
cook pasta in salted water until al dente
in large pan, sauté chard ribs on medium for couple minutes to tenderize
add garlic
add bok choy and swiss chard leaves and more evoo if necessary, salt and pepper to taste
continue sautéing until leaves reduce by more than half
drain pasta, return to empty pot and coat with evoo, & add parmesan while still hot
add sautéed greens & garlic
squeeze lemons into pasta
add more salt and pepper to taste
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s