Flexible Early Summer veggie ragoût with pasta

This entry was posted in Carrots Chard Early Summer Vegetables Kale Peas Recipes Early Summer Vegetables and tagged chard recipe community supported agriculture CSA early summer vegetable recipe farm recipe kale recipe pea recipe Stonebridge Farm summer vegetable vegetarian recipe Veggie Ragout on by
Flexible Early Summer Veggie Ragoût with pasta
Serves 4
We always have a beyond-belief appetite for a fresh, crisp salad of these veggies when the harvest first hits. At some point though, our hanker turns to a warm, friendly bowl and a crust of good bread.
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Ingredients
  1. Sea salt and freshly ground black pepper
  2. 2 bay leaves
  3. 8 ounces pasta of choice (brown rice noodles, fresh fettuccini, shells, scroodles)
  4. 1 plump clove garlic peeled and , finely minced
  5. 3 cups mixed spring vegetables of choice (baby carrots, spring onions, sugar snap peas, snow peas, dragon tongue beans), trimmed and cut into equal bite-sized pieces
  6. 1/2 cup shelled spring peas
  7. 1 generous fistful spring greens (spinach, chard, arugula, spicy greens), washed, dried, and torn
  8. 1/4 cup coarsely chopped mixed fresh herbs of choice (basil, mint, parsley, tarragon, lemon thyme, cilantro)
  9. 1/2 stick cold butter, cut into pieces
  10. 2 teaspoons freshly grated lemon zest
  11. grated Parmesan, for garnish
Instructions
  1. Bring a large pot of water to an aggravated boil with a fistful of salt and bay leaves.
  2. Drop pasta in, stir, and lower heat to a joyful simmer.
  3. Cook until just barely al dente (firm to the tooth).
  4. Drain into a colander and rinse with cold water to stop cooking.
  5. Reserve 1/2 cup cooking water in the pot.
  6. In the same pot, add a pint of water, garlic, 1/2 teaspoon salt, and a few grinds of pepper.
  7. Bring to a brisk boil, reduce heat and simmer to reduce broth to one cup.
  8. Add the chosen veggies and simmer for four minutes till crisp-tender.
  9. Add the peas and simmer another minute.
  10. Add the pasta, greens, herbs, butter, and lemon zest.
  11. Toss until butter is melted and all is heated through. Adjust salt and pepper.
  12. place a skosh of Parmesan in the bottom of each bowl and ladle in the ragoût to serve immediately.
Notes
  1. Cook’s tips and tricks: Mess around with the choices as they are available to you. The proportions are reliable, though.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/