I made this little stop-motion video of my son and I planting garlic in circles last week, so I’m adding YouTube to my collection of social-media platforms now. It’s my first YouTube video ever, and VERY simple, so please be kind! This is a big […]
Today is the first day that feels like fall. It’s a cool, misty, sweater-wearing, tea-sipping, stew-eating, book-cracking, back-to-school kind of morning. It’s also the season of preserving: fermenting, freezing, and seed-drying. Not to forget eating too! I’ve been a little quiet on the blog lately […]
Oooo baby summer is here! Like, major summer. 30+ degree summer. Yikes. I’m away from home for a week or so and I’m a little worried about what I may come back to when I return home. I’m fully expecting monster zucchini and a plethora of green beans, both of which I can use to make this yummy, fresh summer harvest pasta primavera.
I’m loving the variety of pole beans I grew this summer. They are Rattlesnake pole beans from Metchosin Farm. In my last post I shared a picture of a lovely lady bug (lady bird beetle) exploring a pretty purple bloom on these pole beans. But it’s not just the flowers that are pretty; the beans themselves have unique purple and green speckles.
This summer harvest pasta primavera is packed full of garden ingredients that are in abundance this time of year: zucchini, beans, tomatoes, basil, onions, and garlic. In this recipe I used frozen black cherry tomatoes that I grew on my deck last year. Cherry tomatoes are easy and sweet in this recipe, but you could easily use chopped roma tomatoes instead.
You can see in the picture below how one of my garden beds is coming along. This bed includes both the sweet basil and beans that are included in this recipe.
Summer Harvest Pasta Primavera
Summer Harvest Pasta Primavera is a fresh, easy, and healthy garden supper.
- 1 Tbsp extra virgin olive oil
- 1 large sweet onion Walla Walla
- 2 cups zucchini chopped
- 3 cloves garlic chopped
- 2 cups cherry tomatoes
- 1 cup green beans chopped into 1” pieces
- Salt and pepper
- 1 Tbsp white balsamic vinegar
- ½ cup white wine
- ½ cup fresh basil roughly chopped
- ½ cup Parmesan freshly grated
- 1 lb pasta (I used whole wheat spaghetti)
Bring large pot of water to boil for pasta.
Heat olive oil in large pan or dutch oven over medium heat. Add onion and zucchini; saute until tender, about 8 minutes.
Cook pasta according to package directions, just under al dente (it will finish cooking in the pan).
Add garlic, cherry tomatoes, beans, salt and pepper, balsamic, and wine. Saute 8-10 minutes, until tomatoes are well broken down and wine is partially evaporated.
Drain pasta and add it to the vegetable mixture. Toss well and cook 1-2 minutes until the pasta is done and has absorbed some of the delicious liquid.
Remove pan from heat and stir in basil and Parmesan cheese.
Serve sprinkled with more Parmesan and a cold glass of white wine.
The zucchinis are coming, the zucchinis are coming! It’s the time of year when the continuous supply of fresh garden zucchini is here. That means it’s time to start blogging the zucchini recipes, because, as anyone who has ever planted zucchini knows, you need a […]
I love a good traditional basil and pine nut pesto as much as anyone, but I’m going to let you in on a little secret: pesto can be made with almost any herb and nut (or seed) combination. I have a lot of oregano in my garden now, so I thought I’d make up a couple batches of this oregano pesto with walnuts.
I love to make up big batches of pesto when the herbs are fresh and abundant and freeze them (see recipe below for freezing instructions). It is scrumptious to have a nice bowl of pesto pasta in the middle of winter. For a quick dinner I’ll throw in some leftover slow cooker roast chicken or make a veggie saute for a nice fresh pasta prima vera. Its such a refreshing change-up from the default quick pasta and tomato sauce meal.
I made a double batch of this yesterday and was planning on freezing it all before my 2 1/2 year old asked for pesto for dinner. Give him anything green in its whole form and he won’t touch it. Put it in a blender or food processor and suddenly it’s his favorite thing! He scarfed down a huge plate of whole wheat spaghetti with this pesto sauce and some roast chicken.
Oregano Pesto with Walnuts
- 2 cups packed oregano leaves washed and dried
- 2 garlic cloves roughly chopped
- 1/2 cup olive oil extra virgin
- 1/2 cup walnuts
- 1/2 cup Parmesan cheese (2.5 oz / 70 g)
- 1/8 tsp salt
- freshly ground pepper
Combine oregano leaves, garlic, and olive oil in food processor until a rough paste is formed. If freezing, place into jars and freeze for up to 1 year. To use, defrost in fridge overnight and continue with recipe.
Roughly chop the Parmesan. Add the Parmesan and walnuts to the food processor. Process until nuts and cheese are well ground. Add salt and pepper to taste and pulse to combine.
Serve immediately or refrigerate in a sealed jar for 1 week.
Can be served as a sauce on pasta or pizza, or try it on crackers, eggs, or chicken.