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February 17, 2021
Hello dear customers and friends and I hope you are all staying well... and sane.... and warm... and patient as we move along this bumpy road to COVID 19 immunity,
I've been taking advantage of this cold, snowy winter to cross country ski or skate almost every day -- and sometimes I work up a mighty appetite. This recipe for spaghetti with broccoli and walnut-ricotta pesto from Martha Rose Shulman at The New York Times perfectly fit the bill. I've had great success with any and all of Shulman's recipes and this one opens up so many different possibilities. I think it would be great with any number of different vegetables and even herbs. I've modified here it to make it higher in Omega-3s, of course.
1 garlic clove, halved, green shoot removed
2 TBS shelled walnuts (about 3/4 ounce)
1 cup fresh basil leaves
1/4 cup fresh ricotta
2 TBS warm water
1/4 cup freshly grated Parmesan, plus more for sprinkling
2 TBS canola oil
1TBS walnut oil if you have it, otherwise 1 more TBS canola oil
Kosher salt, to taste
1/2 pound broccoli crowns, broken into small florets
1 pound spaghetti
About 1/4 cup pasta cooking water
1. Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and basil and process to a paste. Add the ricotta; flaxmeal; 2 TBS warm water; Parmesan and pulse until well blended. Add the oils and process until smooth and homogenous. Taste and add salt to taste. Transfer to a wide pasta bowl.
2. Bring a large pot of water to boil. Add the spaghetti and boil 5 minutes. Add the broccoli and continue to boil until the pasta is al dente, about 4 minutes more. Before draining, remove 1/4 cup of the pasta water and add to the ricotta mixture and stir until well blended. Drain the spaghetti and broccoli and toss with the sauce. Serve, passing Parmesan on the side.
Bon Appetit and Stay Well,
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