THURSDAY'S VEGGIE PASTA

Thursday's are the last ditch effort to use whatever vegetables we have left in the fridge before garbage night, and the new farm box. Last night we used the remainder of our zucchini, squash, scallions and our green beans which were blanched...

Good looking, and she can cook too! (the pot)

Side bar: Blanching is a really cool new thing that we have learned.

Instead of steaming the hell out of your veg, you bring a pot of water to a boil,

throw in your veg for like two or four minutes...

or until a chef recently told me "if your blanching green vegetables yeah,

and they get really bright fucking green, yeah, they they are done yea" YEAH!

Scoop the veg out of boiling water into a bowl of ice water BIG BOWL OF ICE WATER,

and viola nice crispy veggies...

 
Recipe
white onions, green onions, cherry tomatoes, some from the store, and some from the garden, farm zucchini, farm squash, garlic, and finished with some fresh basil, parsley and don't forget the parmigiano reggiano!

white onions, tomatoes, garlic go first into the pan to simmer and stew with some cold pressed GREEK olive oil, Italian is too sweet and Spanish uh...too grassy...let the tomatoes start to release their juices, then add the zuch and squash with your blanched green beans, cover it all...don't forget salt and pepper along the way, and taste...if it's too crunchy keep cooking...too soft you messed it up...Pasta in the SALTED water for 4-8 minutes...same thing goes for the pasta...too crunchy keep cooking...blah blah blah...Add cooked pasta from the pot to the pan with the veg, stir, add some pasta water to the sauce...maybe one ladle full, grate in some parmigiano and plate. Once on plates finish with some basil and parsley and for me...a touch more cheese...