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:
- 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.
- 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.
- 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.