Recipes

Some Green Amid the Gray

Long after the allure of simmered stews, mashed root vegetables, and gratins has worn thin, there are still weeks (months?) to go before the farmers’ markets open. In the meantime, much of the greens we eat are either hydroponic bibb lettuce or microgreens. This is not a complaint about either; I just want a bit more variety. For the past few weeks we’ve been enjoying arugula from the Honey Brook Harvest Collective, which we get through Philly Foodworks. Not content with just another green for salads, I decided to make it into pesto. After all, is there any better reminder of summer?

The following is based on a recipe found in Pasta, a cookbook I strongly recommend if you are interested in refining your pasta dishes. The recipes are sequenced in order of difficulty, and in every recipe it stresses the importance of balance and the marriage of shape to pasta sauce (something I am only now learning to appreciate). Originally, the recipe called for both walnuts and pine nuts, but in keeping this as local as possible, I used only walnuts. Further, I used Valley Shepherd Creamery’s Hunterdon for the cheese. Last, I used Vesper Brothers Whole Wheat Penne.

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