This is nearing the end of the growing season for our CSA (Consumer Supported Agriculture) as it really gets hot and diminishes what can grow in this part of South Florida. Since we are leaving for Connecticut soon the timing could not be better.
Two hot weather vegetables we can count on are tomatoes and arugula. I wanted to cook up something that would travel well on our drive up north and came up with a pesto dish. I threw in all the fresh herbs I had to make it much more interesting and decided to deconstruct the pesto so I toasted the pine nuts and grated the parmesan and proclaimed them garnish!
1 lb. whole wheat pasta cooked according to package directions
4 cups greens – a mixture arugula, parsley and basil
3 cloves garlic
1/3 cup olive oil
Zest of one lemon (optional)
Salt and pepper to taste
Garnish:
Grated parmesan
Toasted pine nut
Chopped tomatoes
As the pasta is cooking, add garlic cloves to a Cuisinart. Mince. Add the fresh greens to the Cuisinart and as the machine is running drizzle the olive oil until the mixture forms a lovely green pesto consistency. Add your lemon zest and salt and pepper.
Toss the pesto with the cooked pasta and add your parmesan, pine nuts and tomatoes.
Eat well and travel well.
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