Friday, May 16, 2014

One Pot Pasta Verde

One Pot Pasta Verde

Grab anything green in your garden or farm share, one big pot and a little heavy cream, then prepare to be amazed. Top it off with the best domestic parmesan known to dairyman. Seriously, have you tried SarVecchio? It's rubbed with olive oil for 20 months, it's buttery and it's the perfect cheese to finish a dish. In case of cheese emergency, we have some on hand at all times. 

1 tablespoon Terra Verde Estate Blend Extra Virgin Olive Oil
3 garlic cloves, minced
2 leeks, white and light green parts only, trimmed and thinly sliced
1 shallot, chopped
1 pinch of crushed red pepper
1 tablespoon chopped capers 
1 cup chopped kale 
1/2 cup green cauliflower
1/2 lb spaghetti
2 cups homemade broth
1/2 cup heavy cream
Sea salt, to taste 
Fresh cracked pepper, to taste
1 tablespoon chopped chives
2 tablespoons flat leaf parsley
1/4 lb SarVecchio, grated 

In a large pot, heat evoo. Add garlic, leeks and shallot, cook over moderate heat, stirring occasionally, until the leeks are softened. Add the capers, kale and cauliflower and cook until kale is wilted and cauliflower is al dente. Finally add crushed red pepper, herbs, salt, spaghetti, stock, cream and bring to a boil. Reduce the heat to low and cook, stirring occasionally, until the pasta is tender and a nice sauce forms, about 10 - 15 minutes. Stir in SarVecchio. Garnish with extra cheese, parsley and chives. 

*Serves 3 

Suggested pairing: Arca Nova Vinho Verde 

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