Wednesday, March 9

Pesto Linguine with Farmer's Market Veg


We're lucky enough to have open air markets year-round in L.A., and there is a great one a few minutes from my new place. We shopped there last weekend, and I picked up the most beautiful black kale, green beans, and cremini mushrooms. They tasted so fresh and flavorful in my pesto linguine, but if you're living somewhere far from farmer's markets, you can re-create this pasta recipe using vegetables (preferably organic) from the supermarket.

Pesto Linguine with Farmer's Market Vegetables:
  • Trim 1 head of black kale*, 1 package of green beans, and 1 package of cremini mushrooms. Chop vegetables into bite-size pieces.
  • Heat one tbsp. olive oil in a large, non-stick pan and add kale and beans. Cook for 4-6 minutes, until vegetables begin to soften.
  • Add mushrooms and cook for another 3-5 minutes. Season with salt and pepper.
  • Meanwhile, cook one package of whole wheat linguine according to package instructions.
  • Drain pasta, reserving 2-3 tbsp. of cooking liquid.
  • Add pasta and cooking liquid to the pan containing the vegetables.
  • Toss with 3/4 c. pesto** and 1/4 c. ricotta cheese. Season with salt and pepper.
  • Divide into pasta bowls. Sprinkle with Parmesan cheese (optional).

Serves four
*Also called dino kale.
**I make my own pesto in large batches and freeze in individual servings.