The Boston Red Sox are in town and they brought the Big Green Monster with them. Okay, maybe they didn't but the Big Green Monster was at my house tonight. I usually try to make sure our meals are a variety of colors because who wants to eat an all yellow meal? However, we were in the green tonight both literally and figuratively since our meal was a vibrant, fresh green in color and made with entirely local ingredients from our FFM bag this week. I didn't mind so much that our meal was monochromatic because it was a home run (ahh puns) in the flavor department that's for sure. With a pasta dish and a hard boiled egg (that we had left over from last weeks share), lettuce, spinach salad we were set!
When I saw that we would be receiving garlic scapes this week I was totally lost. I didn't even know what the heck these scapes were! But, I love garlic so I wasn't too concerned. After a bit of research (and finding a picture of these things) I was so excited to cook with them. I was hoping to get a large bunch so I could experiment with several recipes that I found but the bunch was pretty small with only two scapes. Then I found out we are getting MORE next week and all was right with the world. It's a good thing too, because these delicate fronds are absolutely delicious. The sharp garlic flavor with a hint of a scallion taste was going to go perfectly in a pesto over the spinach pasta from Ohio City Pasta. I'm excited to get a chance to try them in another dish soon!
When I saw that we would be receiving garlic scapes this week I was totally lost. I didn't even know what the heck these scapes were! But, I love garlic so I wasn't too concerned. After a bit of research (and finding a picture of these things) I was so excited to cook with them. I was hoping to get a large bunch so I could experiment with several recipes that I found but the bunch was pretty small with only two scapes. Then I found out we are getting MORE next week and all was right with the world. It's a good thing too, because these delicate fronds are absolutely delicious. The sharp garlic flavor with a hint of a scallion taste was going to go perfectly in a pesto over the spinach pasta from Ohio City Pasta. I'm excited to get a chance to try them in another dish soon!
Monster Green Pasta
**I really do need to work on getting exact measurements, but it's just not how I cook. So I apologize in advance for those of you that are frustrated by my recipes. I used pistachios in lieu of pine nuts because that's what I had on hand and I often use them in another pesto recipe. But feel free to make substitutions based on what you have and like!
1 lb spinach fettucini (Source: Ohio City Pasta, see link above)
bunch of scapes (I had 2, Source: FFM)
basil (Source: Fire escape garden)
pistachios (I used about 1/8-1/4C)
lemon juice (about 1-2 TBL)
olive oil (about 1/4 C)
feta (Source: Blue Jacket Dairy)
To make the pesto, finely chop scapes and put in food processor with pistachios (or other nuts), the lemon juice and a little olive oil. Pulse 1 min and add the rest of the olive oil and pulse until smooth. Add S&P.
Boil salted water for your pasta. Salting your water is extremely important and Gorden Ramsey is always yelling at the contestants on Hell's Kitchen about it. Don't be a donkey, salt your water! Cook pasta to al dente- fresh pasta takes about 4-8 min. Drain and mix with pesto and feta immediately. Serve warm.
Listening to as we cook
Artist: The Black Keys
Album: Brothers
**I really do need to work on getting exact measurements, but it's just not how I cook. So I apologize in advance for those of you that are frustrated by my recipes. I used pistachios in lieu of pine nuts because that's what I had on hand and I often use them in another pesto recipe. But feel free to make substitutions based on what you have and like!
1 lb spinach fettucini (Source: Ohio City Pasta, see link above)
bunch of scapes (I had 2, Source: FFM)
basil (Source: Fire escape garden)
pistachios (I used about 1/8-1/4C)
lemon juice (about 1-2 TBL)
olive oil (about 1/4 C)
feta (Source: Blue Jacket Dairy)
To make the pesto, finely chop scapes and put in food processor with pistachios (or other nuts), the lemon juice and a little olive oil. Pulse 1 min and add the rest of the olive oil and pulse until smooth. Add S&P.
Boil salted water for your pasta. Salting your water is extremely important and Gorden Ramsey is always yelling at the contestants on Hell's Kitchen about it. Don't be a donkey, salt your water! Cook pasta to al dente- fresh pasta takes about 4-8 min. Drain and mix with pesto and feta immediately. Serve warm.
Listening to as we cook
Artist: The Black Keys
Album: Brothers