Green Pasta Sauces

Since we have such an abundance of greens right now, we’ve been making a range of green pasta sauces.  It’s amazing how many greens taste good on pasta, and how great they are no matter how often you eat them.  So, several green pasta sauce ideas:

  1. Parsley Garlic Noodles  – this is more or less our favorite quick dinner.  Or dinner at all.

1 bunch parsley

1 head of garlic or 3-4 stalks of green garlic (the more the better)

Olive oil or butter

While making a box of pasta, wash and roughly chop the parsley and finely chop the garlic.  When the pasta is done put the parsley and garlic in the still-warm pan with a few tablespoons of olive oil or butter.  Stir it for a minute or two to coat in oil then add the pasta and mix.  It’s great on its own or with any kind of cheese and lots of salt and pepper.

  1. Cilantro & Ramp Pesto

1/2 bunch of cilantro
3 ramps, tops and bottoms
1 stalk of green garlic
a handful of arugula

Put all of these great things in a food processor with 1/4 cup olive oil, salt, pepper, and garlic powder.  It makes a lovely, light pesto and is great with a little Parmesan.

  1. Kale & Pasta

½ bunch of kale

½ a head of garlic or some green garlic stalks

Olive oil

Juice of ½ a lemon

Optional: Portobello mushrooms

Chop the kale into smallish pieces and cut the garlic into whatever shape you like.  Cook the garlic (and mushrooms-cut into small pieces) in the olive oil over low heat.  When the pasta is nearly done, add the kale to the garlic, stir, and cook for 1-2 minutes.  Add a tablespoon of water or veggie stock and cover for 3-4 minutes.  Uncover and turn off the heat.  The kale should be starting to wilt.  Add the lemon juice.  If you cook it until done then it will become mushy on the pasta, so better to stop early.  Mix it up with the pasta and eat right away.

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2 Comments to “Green Pasta Sauces”

  1. I made both the parsley and garlic pasta and the kale and Portobello mushroom pasta this week, and they both came out perfectly! They got rave reviews from everyone who ate them. One note: make sure to use sufficient salt and pepper. Also, we put goat cheese on top of our kale and pasta, and it was FANTASTIC.

  2. Mary WW taught me my favorite on-pasta green stuff:
    Saute onions in a lot of butter. Add spinach or chard. Puree. Salt to taste. Serve mixed with pasta, with parmesan. There aren’t a lot of ingredients here, so the butter and salt are key.

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