Summer Recipes - Pasta with Seasonal Greens

This is a versatile recipe that can be prepared with many different seasonal vegetables found in the Farmers Market, many different kinds of pasta, and many varieties of cheese. Quantities can also be varied to taste.

Cooking Demo at my Local Farmers Market

Ingredients

•     12 ounces dried pasta – long (spaghetti, linguine) or short (penne, rigatoni)
•     4 bulbs green garlic or 1 head regular garlic (or to taste), chopped or about 6 garlic tops, cut into ½ inch lengths
•     ¼ lb. pancetta or Canadian bacon, chopped, or sausage, sliced
•     1 lb. summer squash (sliced), fresh green peas, a bunch of arugula (roughly chopped), or whatever looks good at market
•     1 tablespoon olive oil
•     Juice of one lemon or lime
•     Salt and pepper to taste
•     Grated Parmesan or other cheese (ricotta, goat), to taste

Cook pasta in boiling water until al dente. Save ½ cup of the cooking water.

While pasta cooks, heat oil in a large skillet and sauté garlic and meat until meat is crispy. Add greens/vegetables and cook a few minutes; just until greens are wilted or vegetables are barely cooked.

Drain pasta and add to sauté skillet along with lemon or lime juice. Toss until everything is mixed together; pour into serving bowl. Add reserved pasta water to skillet. If using fresh cheese, add it now. Scrape up any browned bits from bottom of pan; pour sauce over pasta. Season to taste. Serve with grated cheese.

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