If we had to judge the season by weather alone, you would say that summer was already here in Toronto. Soon everyone is going to be planting gardens and eating fresh produce that was handed over fences by neighbors.
I’m still adjusting to my new kitchen, so I’ve only been cooking my usual suspects recipes since the move. This one is my Keyser Söze.
You can use this recipe for any of the greens, especially leafy ones, that come your way. It is based on the Green Goddess Pasta recipe from Skinny Bitch in the Kitch.
Green Goddess Pasta
Serves 4 generously
5 cloves garlic
1-2 tablespoons of your oil of choice (olive or coconut both work great)
3 heaping tablespoons vegan butter
500g penne, macaroni or rotini pasta (I prefer Kamut pasta – especially Artesian Acres Organic)
Water for boiling pasta
1 small bunch green chard, chopped
1/2 bunch rapini, chopped
(You can also use a combination of above with kale, or broccoli or zucchini)
Salt and pepper to taste
1/4 cup pine nuts (optional)
In a small frying or saucepan heat the oil over low heat. Add garlic and cook until fragrant and just starting to brown. Remove from heat, stir in vegan butter until melted. Set aside.
In a stockpot boil the pasta according to instructions. When pasta is a few minutes shy of being cooked stir in the greens. Cook until pasta and greens are tender, roughly 1-3 minutes.
Drain pasta mixture and return to stockpot. Stir in garlic butter, salt & pepper and pine nuts if using.