there are few times of the year more exciting than when spring starts to show her colors. even the slightest spike in temperature has people racing to their tank tops and sandals. and i am no exception.
our yard work is nearly complete and we have replanted ninety percent of our small but mighty side yard garden space. and while i am anxiously waiting for all my strawberries and tomatoes to start producing, all the green things in the garden are going wild.
i have been on a bit of a pasta kick lately. it truly is my first culinary love and i’ve been working on new shapes, flavors and colors to bring to all of our spring menus.
our gorgeous garden greens (nasturtium leave, kale and arugula) bring flavor, color and nutritional value to a simple and delicious spring spaghetti.
garlic & spring green spaghetti
serves: 4
prep time: 10 minutes
cook time: 15 minutes
total time: 25 minutes
ingredients: 1.5 lbs spaghetti (fresh if you can get your hands on it or want to make it yourself). 8 oz mixed spring greens (i used nasturtium leaves, kale, chard and arugula that we had in the garden but you could do any combination of your favorite greens). 2 tbs olive oil. 10 garlic cloves, thinly sliced. zest and juice of 1 lemon. ..5 cup parmesan cheese + extra for garnish. 25 cup bread crumbs. 1 tbs + 1 tsp kosher salt. .5 tsp freshly ground pepper.
start by filling a pot with water and 1 tbs of salt. you want to cook your pasta with water like the ocean. bring your water to a boil. cook your pasta to your package instructions. if you are cooking fresh pasta, it should only take 1.5-2 minutes to cook. if you are using fresh, wait to cook it till your greens are cooked. if you are cooking dried pasta, start it as soon as your water boils. while your pasta cooks, heat the olive oil over medium heat in a large pan. once your oil is hot, add in the garlic and cook just until fragrant. about 30 second to a minute.
add in your greens and your lemon juice, season with the salt and pepper and cook until they wilt down. 3-5 minutes depending on how hearty your greens are.
turn off the heat and add in the lemon zest.
add in your cooked pasta, .5 cup of paremsan cheese, half the bread crumbs.
stir well till everything is combined.
serve hot with with extra parmesan and bread crumbs and enjoy.
xo, a
garlic & spring green spaghetti
serves: 4
prep time: 10 minutes
cook time: 15 minutes
total time: 25 minutes
ingredients: 1.5 lbs spaghetti (fresh if you can get your hands on it or want to make it yourself). 8 oz mixed spring greens (i used nasturtium leaves, kale, chard and arugula that we had in the garden but you could do any combination of your favorite greens). 2 tbs olive oil. 10 garlic cloves, thinly sliced. zest and juice of 1 lemon. ..5 cup parmesan cheese + extra for garnish. 25 cup bread crumbs. 1 tbs + 1 tsp kosher salt. .5 tsp freshly ground pepper.
start by filling a pot with water and 1 tbs of salt. you want to cook your pasta with water like the ocean. bring your water to a boil. cook your pasta to your package instructions. if you are cooking fresh pasta, it should only take 1.5-2 minutes to cook. if you are using fresh, wait to cook it till your greens are cooked. if you are cooking dried pasta, start it as soon as your water boils. while your pasta cooks, heat the olive oil over medium heat in a large pan. once your oil is hot, add in the garlic and cook just until fragrant. about 30 second to a minute. add in your greens and your lemon juice, season with the salt and pepper and cook until they wilt down. 3-5 minutes depending on how hearty your greens are. turn off the heat and add in the lemon zest. add in your cooked pasta, .5 cup of paremsan cheese, half the bread crumbs. stir well till everything is combined. serve hot with with extra parmesan and bread crumbs and enjoy.