Wednesday, July 28, 2010

CSA Week 6 - Pesto Pasta with Green Beans, Walnuts, Sungold Tomatoes and SarVecchio Parmesan

You might think by the lack of posts for CSA Week 6 that I have not been cooking. Quite the contrary. This week's meals included quiche, brocolli salad, pasta with pesto and veggies, and grilled fish.

It's the mess of a garden that has been keeping me away. Sometimes I just walk out to the garden and stand there, unsure about where to begin. Should I pull weeds? Harvest and freeze veggies? Try to find the chard plants that are now buried under the entwined bean, pea and tomato vines? Ouch! Mosquitos rudely tear me away from my decision-making process. I head to the sunny or windy part of the yard, skin burning, hair clinging to my face with sweat, to work without the interference of mosquitos. Too hot! I need some iced tea.

You see? I'm really busy.

This week I made another batch of pickled onions (the first recipe was from Marcus Samuelsson), this time from a recipe from a favorite Madison restaurant, L'Etoile. I love them. The onions and the restaurant (though I have only been once). I used white pearl onions from my Vermont Valley CSA this time, though the recipe calls for red onions. The red onions are much prettier, and slightly sweeter, but these still turned out delicious. Find the recipe here. I use these on almost every sandwich I make. Yum!

My favorite CSA meal from this week was a simple pasta, with fresh green beans, zucchini, walnuts, red onions, sungold tomatoes and homemade pesto. Oh yeah, and topped with lots of my favorite Sartori Reserve SarVecchio parmesan. This recipe made a dent in about, oh, 1/8 of the CSA bag. Enjoy!

Pesto Pasta with Green Beans, Red Onions, Walnuts and Parmesan

1 lb pasta (4 large servings)

olive oil

½ lb green beans, washed, cut into 1-inch pieces and boiled for about 5 minutes.

¼ large red onion, sliced thin

½ cup walnuts, chopped coarsely

1 cup chopped zuchinni

6-7 sungold tomatoes, halved

salt and pepper

pesto (recipe here)

  1. Bring salted water to a boil for pasta.

  2. In another pan, bring water to a boil to cook green beans. When water comes to a boil, drop in bean pieces and boil about 4-5 minutes. Drain and rinse under cold water.

  3. Sautee onion over medium heat until soft.

  4. Add zucchini and pinch of salt and pepper to taste and sautee until soft. Add green beans, and cook until zucchini begin to brown slightly.

  1. Add in walnuts, sungold tomatoes and cook another minute. Remove from heat.

  2. Cook pasta according to directions.

  3. Heap veggies on pasta, top with pesto and parmesan. Eat!!


My Little Space said...

Hi Othelia, thanks for visiting my blog earlier and nice to meet you. You have such a lovely blog here.
Will scroll around after this. Hope to hear from you more often.
Have a nice day.
Cheers, kristy

Carolyn Jung said...

Summer is made for pesto. And I have a ton of basil in my backyard that is destined for exactly that. ;)