Wednesday, July 8, 2015

Summer Carbonara

One great thing about getting a CSA is that in order to use everything up, you kind of have to trust that anything harvested in the same week will probably taste good together.  And it does.  (This dish was so much better than I expected - I think it was the mint!)


Whole wheat pasta 
1 egg per dinner eater
1/2 log of goat cheese
Lemon olive oil 

Get the pasta boiling and get the eggs to poaching.   In a large frying pan over medium heat, heat the lemon olive oil (or plain, and add 1 TB lemon juice to the pasta at the end).  Add peas, corn, finely chopped chard stems, cook these for a few minutes, then add roughly chopped chard leaves.   Cook just until the chard is wilted and salt to taste. 

When the pasta is ready, drain, but add a bit of cooking water to help melt the goat cheese.  Return the pasta to the pot and stir in the goat cheese, with a bit more hot water (or lemon juice) if needed.  Then add the veggie mixture. Finally, snip about 1-2 TB of chives and finely chop 1-2 TB of mint leaves, and add those.  Toss together, taste for salt again (I think it is important in this one), and serve with a poached egg on each bowl.  

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