Creamy Pasta with Early Summer Garden Veggies and Bacon

This was absolutely divine. I love it when a recipe idea turns out even better than it was in my head.

Feel free to mix and match vegetables. I really liked the snap peas in this, but you could use chopped spinach, early zucchini, or whatever else sounds good. I threw in some chopped leftover grilled chicken as well, but it's definitely optional. If you're vegetarian and want to skip the bacon, you can and it will still be good - but of course it won't be the same. In that case, I suggest adding some grated Parmesan.

1 lb cut pasta such as shells or penne rigate
1 Tbsp butter
2-3 cups snap peas (diced), fava beans, shell peas, or combination
1 bunch scallions (including green part), chopped (about 2 cups)
1 cup heavy cream
6 ounces bacon, cooked and chopped
1 cup chopped fresh basil leaves
Salt and pepper to taste

Cook the pasta in a large pot of salted boiling water. Drain when done, drizzle lightly with oil, and toss to coat.

While the pasta cooks, prepare the sauce: Melt  the butter in a Dutch oven or other large saucepan. Add the scallions and snap peas or other vegetables. Saute over medium high heat for 3-5 minutes, until the scallion greens are wilted. Add the cream, then reduce heat and simmer for another 5 minutes or so. If using snap peas, they should be tender but still retain some crunch. Stir in the bacon and basil and simmer another minute or so. Add salt and freshly ground black pepper to taste.

Pour the veggie mixture over the sauce and toss to coat well. The cream will soak into the pasta after a while if you don't serve it immediately, but that's ok. Serve hot or warm.

Serves at about 6.

Noodles with Spinach Peanut Sauce

This is a great dish for hot weather. I have made peanut noodles before, but I wanted to try the idea of getting some vegetables worked right into the sauce, and this worked really well. Plus my kids loved it. You can dress it up by adding tofu, meat, and raw vegetables if you like - later in the summer I'll be adding snap peas, carrots, and eventually red peppers.

1/2 lb spinach, stemmed and washed
2 stalks green garlic (or substitute scapes or garlic cloves)
2-3 Tbsp ginger root, coarsely chopped or grated
1/4 cup soy sauce
1/4 cup canola or peanut oil
2 Tbsp rice vinegar
1/2 cup natural peanut butter
1 Tbsp honey or brown sugar
Salt to taste
1 lb linguine or other noodles

Lightly steam the spinach, then immerse it in a bowl of cold water to cool it off.

Combine the spinach with the green garlic, soy sauce, oil, vinegar, peanut butter, and honey or brown sugar in the blender and blend until smooth. Taste and adjust seasonings as needed. Set aside (chill if you like).

Cook the noodles in a large pot of salted boiling water. Drain when done, then rinse with cold water until thoroughly cooled. Drain again.

Combine the noodles with the sauce in a large bowl. Serve cold or room temperature.

Serves 4-6.

Kale Mac & Cheese

A big winner with the kids, and the grownups liked it too. I like to use penne with macaroni and cheese for some reason, but feel free to use the traditional elbows.

1/2 lb kale, stemmed
3 Tbsp butter
3 Tbsp white flour
2 1/2 cups milk, warmed
1 lb cut pasta, such as penne or rotini
8 ounces shredded sharp cheddar
Salt and pepper to taste

Either chop the kale very finely or pulse it briefly in a food processor until finely chopped but not totally pureed. Set aside.

Begin by making a classic white sauce: Melt the butter in a heavy saucepan or deep skillet, then stir in the flour. Keeping the heat very low, whisk it constantly as it browns and thickens, bubbling. Slowly whisk in the milk a little at a time, over low heat. Whisk constantly until the sauce thickens a bit, then raise the heat to medium until the sauce reaches a simmer. Turn the heat down again at that point and cook for about 10 minutes, stirring frequently (you can switch to a spoon for this).

While the white sauce cooks, boil the pasta in a large pot of salted water.

After the sauce has simmered for its 10 minutes, stir in the kale and let simmer for another minute or two. Then remove sauce from the heat and stir in the cheese, a handful or so at a time, until it melts. Taste and add salt and pepper.

When the pasta is done, drain it and return it to the pot. Pour the sauce over it and stir to coat evenly. Serve hot.

Serves 4-6.

Asian Noodle Bowl with Bok Choy, Bacon, and Scapes

A chance of pace from stir fries, and easy to assemble. Some shiitake mushrooms would not go amiss here, but I didn't happen to have any when I made this.

1 lb linguine or spaghetti (or Asian noodles if you have them)
2 Tbsp sesame oil
1/2 lb bacon, diced
3-4 Tbsp minced ginger root
1-1 1/2 cups chopped garlic scapes
1 lb bok choy, sliced
1/4 cup soy sauce
Asian hot sauce (optional)

Cook the pasta in a large pot of boiling salted water. Drain, toss with the sesame oil, and set aside.

Cook the bacon in a large skillet or wok until chewy. Remove and drain on paper towels. Pour off most of the bacon fat, leaving 1-2 Tbsp.

Add the ginger and scapes to the skillet or wok and saute for about 2 minutes. Add the bok choy and stir fry until tender. Stir in the soy sauce and mix well to coat.

Assemble each bowl by placing a serving of noodles in the bottom, then adding the bok choy mixture and the bacon on top. Serve with additional soy sauce or hot sauce if desired.

Serves 4-5.

Pasta with Summer Squash, Sausage, and Basil

A good summery dish, loaded with the produce of the garden.

1 lb cut pasta such as fusilli
Olive oil
1 lb sweet Italian sausage, casings removed
2 medium onions, sliced lengthwise
1 cup sliced garlic scapes (or 5-6 minced garlic cloves)
1 1/2 - 2 lbs summer squash and/or zucchini, shredded
2-3 cups fresh basil, sliced into ribbons
Salt and pepper to taste
Grated Parmesan for topping

Cook the pasta in a large pot of salted water. Drain and toss with a little olive oil.

While the pasta cooks, cook the sausage in a large skillet, breaking it apart as it cooks. Set aside when done.

Pour off most of the fat from cooking the basil, then add the onions and scapes and saute over medium-high heat for 3-4 minutes. Add the squash and cook, stirring often, until tender. Stir in the basil and add salt and pepper to taste.

Toss the squash mixture with the pasta. Serve hot, topped with Parmesan at the table.

Serves 4-6.

Mint-Pea Pesto with Feta and Walnuts

We accidentally planted shell peas this year after my husband bought a packet of seeds he thought were sugar snaps. But shell peas are delicious, too, and this is a nice way to enjoy them fresh.

1 cup fresh shelled peas
1 cup walnut pieces, lightly toasted and cooled
1 cup fresh mint
2-3 garlic cloves
1/2 cup crumbled feta, or to taste
1/4 cup olive oil
2-3 tsp lemon juice, or to taste
Salt and pepper to taste

If your peas are small and sweet, you can use them raw. If they have developed a little bitter aftertaste, give them a quick steam until they are just barely tender.

Combine 1 cup of the peas with the walnuts, mint, garlic, and feta in a food processor. Add the olive oil and lemon juice and process until fairly smooth. Thin with a little water (pasta cooking water is perfect for this).

Serve this with pasta, tossing in another cup or two of fresh peas.

Makes enough to sauce 1 lb of cooked pasta.

Creamy Parmesan Pasta with Turkey and Kale

Sophisticated enough for adults, reminiscent enough of mac-n-cheese for little ones. You can substitute chicken for the turkey if you like, but I like the turkey's somewhat more assertive flavor in this combination. I used lacinato kale, which worked nicely.

1 lb cut pasta (penne is good)
3 Tbsp butter
3 Tbsp all purpose flour
2 cups milk, warmed
3/4 cup grated Parmesan
Olive oil
5-6 cups finely chopped kale
1 1/2 cups diced cooked turkey
Salt and pepper to taste

Bring a pot of water to a boil, salt it, and cook the pasta. Drain and toss with a little oil.

While you heat water and cook the pasta, melt the butter in a Dutch oven or large saucepan over medium heat. Sprinkle the flour over it and whisk thoroughly to combine. Stir constantly with the whisk for 1-2 minutes, then gradually whisk in the warm milk until thoroughly combined. Ensure there are no lumps. Bring the sauce to a simmer over medium heat, then reduce and continue to simmer until it reaches about the consistency of heavy cream. Turn off the heat and stir in the Parmesan. Add salt and pepper to taste.

While the pasta and sauce cook, heat a little olive oil in a large skillet. Add the kale and saute until just tender. Stir in the turkey and saute until heated through. Add salt and pepper to taste.

Add the kale and turkey mixture to the sauce and combine well. Sauce the pasta and serve hot.

Serves 4-6.

Orzo with Leeks

Many types of leeks are quite cold hardy, and they linger happily in the garden after many other things are done. Mine have fattened up nicely, begging to have their delectable flavor added to all sorts of all dishes. This one is a simple side that showcases the flavor of the leeks. The parsley and lemon juice are a nice addition but this is quite excellent with just the leeks and orzo.

 8 oz dry orzo
Olive oil
2 fat leeks, well chopped
Salt and pepper
1/2 cup chopped fresh parsley (optional)
1/2 - 1 tsp lemon juice (optional)

Cook the orzo in a pot of salted boiling water until al dente, then drain and toss with a little olive oil to keep it from sticking.

While the orzo cooks, heat a little olive oil in a skillet and saute the leeks over medium high heat until tender, about 5 minutes. Stir the leeks into the orzo, then add salt and pepper to taste along with the parsley and lemon juice if using. Serve warm.

Serves 4-6 as a side dish.

Orzo Salad with Raw Corn, Zucchini, and Feta

This salad is light, fresh, and refreshing, full of the flavors of summer.  Feel free to substitute summer squash for the zucchini.

8 oz. orzo
Olive oil
2 medium zucchinis, shredded
Kernels from 3 ears of corn (sliced off)
5 garlic scapes, minced (or 1-2 minced garlic cloves)
5-6 large scallions, finely chopped
1 1/2 cups chopped fresh basil
4-6 oz crumbled feta
3 Tbsp lemon juice
2/3 cup grated Parmesan (or more to taste)
Salt and pepper to taste

Cook the orzo in a pot of salted boiling water.  Drain, then cool by rinsing in cold water and drain again.

Drizzle the cooked and cooled orzo with olive and toss to coat.  Add the remaining ingredients and mix well. Serve immediately or refrigerate until ready to eat.

Serves about 6.

Greek Pasta with Chard, Tomatoes, and Dill

Dill and feta give this pasta dish a Greek flair.  It's loaded with greens, which are coming in fast and furious at this point in the season.

1 lb cut pasta (e.g. shells, rotini, etc)
Olive oil
1/2 cup chopped scapes
1 lb chard, well chopped
3 cups cooked chickpeas
3 cups chopped tomatoes (canned, or use fresh peeled paste tomatoes)
1/2 tsp dried oregano
1/2 cup chopped fresh dill
Salt and pepper to taste
Crumbled feta for topping

Cook the pasta in a large pot of salted boiling water, then drain and toss with a little olive oil.

While the pasta cooks, prepare the sauce. Heat a little olive oil in a braising pan or Dutch oven.  Add the scapes and saute for 1-2 minutes, then add the chard (in batches if needed) and saute until wilted. Add the chickpeas, tomatoes, and oregano and simmer for 5-10 minutes.  Stir in the dill and add salt and pepper to taste.

Toss the pasta and sauce together and serve. Top generously with crumbled feta at the table.

Serves about 6.

Orzo with Scapes and Sage

The scapes are ready! I just went out to my garden a cut a whole bunch of these curly stalks - what would be the flower stalk of the garlic plant. Sauteed, they have a mild garlic flavor and a pleasant crunch.  They go well with lots of different herbs, just like regular garlic.  In this case, I paired it with some of the sage that is currently flourishing in my garden, but you could also use basil or parsley or dill.  Serve this as a side dish, maybe alongside grilled steak and asparagus.

1 cup dry orzo
Olive oil
1 cup thinly sliced scapes
1-2 Tbsp finely chopped fresh sage
Salt and pepper to taste

Cook the orzo in a salted pot of boiling water.  When it's done, drain and toss with a little olive oil to keep it from sticking.

While the orzo cooks, heat a little olive oil in a small skillet and add the scapes.  Saute over medium heat for 3-4 minutes, until tender. They will retain a bit of a crunch.  Stir in the sage.

Combine the scape mixture with the drained orzo and mix well.  Add salt and pepper to taste and serve.

Serves 4-5.

Arugula Sunflower Pesto

Basil season is coming, but it's not here yet.  Meanwhile, other types of greens also make tasty pestos (and persuade my preschooler to scarf down leafy greens).  The sunflower seeds here were a spur-of-the-moment inspiration upon looking into the pantry, and they are good, but you could also use more traditional nuts - pine nuts or walnuts.

5 oz arugula, washed
1/4 cup extra virgin olive oil
1/2 cup sunflower seeds, lightly toasted
1 large clove garlic
2 tsp lemon juice
1/3 cup grated Parmesan
Salt to taste

Combine all ingredients in a food processor and process until smooth.  Taste and adjust seasonings if desired.

Serve immediately over pasta or hot new potatoes, or serve as a dip with pita chips.

Makes enough to sauce 1 lb cooked pasta.

Orzo with Ramps and Lemon

This side dish is simple but satisfying and flavorful.  It showcases the ramps beautifully, and it was a hit with the whole family.

Ramps are a wild allium (related to leeks and garlic) with a mild flavor.  You can eat the whole thing, from bulb to leaves.

8 oz. orzo
Olive oil
1/4 lb ramps
1 tsp lemon juice (or to taste)
Salt and pepper

Wash the ramps and slice off the root end.  Thinly slice the bulbs and stems and set aside.  Thinly slice the leaves as well and set aside separate from the bulbs and stems.

Cook the orzo in a pot of salted boiling water until al dente, then drain and toss with some olive oil.

While the orzo cooks, heat a little olive oil in a skillet.  Saute the ramp bulbs and stems over medium high heat for 3-4 minutes, then add the leaves and saute until nicely wilted.  Remove from heat.

When the orzo is cooked and drained, combine it with the ramps.  Drizzle in the lemon juice and add salt and pepper to taste.  Mix well and adjust seasonings if needed.

Serves 5-6 as a side dish.

Pasta with Creamy Spinach Rosemary and White Bean Sauce

Ah, spinach.  Available from local farms at almost any time of year now, and one of my go-to veggies at the point when I'm just tired of root vegetables but spring crops are not quite ready yet.  Also: versatile, nutritious, delicious.

1 lb pasta
1/2 lb spinach, washed
Olive oil
1 large shallot or small onion
1 Tbsp chopped fresh rosemary
1 1/2 cups cooked white beans
1/2 cup cream
4-6 slices cooked bacon, chopped

Cook the pasta in a large pot of salted boiling.  While it cooks, prepare the sauce.

Lightly steam the spinach (I do this in a covered bowl in the microwave, about 1 minute on high).

Heat a little olive oil in a saucepan or small frying pan.  Add the shallots and rosemary and saute for 2-3 minutes.  Add the white beans until heated through.

Puree the spinach with the shallot and bean mixture until smooth, then return to the saucepan.  Stir in the cream and bacon.

When the pasta is cooked, drain it and toss with the sauce.

Serves 4-6.

Kale Pesto

As long as you don't expect this to be basil, it's delicious.  Not only a good winter substitute for fresh basil pesto, but tasty in its own right.  Also: made of kale yet happily consumed by my leafy-green-eschewing five-year-old (who loves pesto).  Serve it with pasta like you would any pesto, or on pizza, perhaps with some roasted winter squash and pesto.  Lacinato (dinosaur) kale is best here, but use whatever you have.  Red Russian would be a good second choice.

8-12 oz kale (1 large bunch)
2 cloves garlic, peeled
1 cup toasted walnuts
1 Tbsp lemon juice, or more to taste
Olive oil
Salt and pepper to taste

Steam or boil the kale until nicely wilted but not mushy, then let it cool until you can handle it.

Place the cooked kale, garlic, walnuts, and lemon juice in a food processor.  Add a couple tablespoons of olive oil and puree.  Add additional olive oil until it reaches a consistency you like.  Add salt and pepper to taste.  Use immediately, refrigerate, or freeze.

Makes 1 1/2 -2 cups.

Pesto Pasta with Grilled Red Peppers

Red bell peppers grilled over a fire add tangy sweetness and a bit of smoke to liven up pasta with pesto.  I throw in some cooked beans for protein, but you can leave them out or substitute cooked chicken if you like.  This is a dish to make right now while peppers in are season.  Traditional basil pesto is excellent here, but try one of the others (parsley pesto would be really good too, or my Thai pesto) if you like.  With a stock of pesto in the freezer, this is an easy meal.

4 red bell peppers, thinly sliced the long way
Olive oil
Salt and pepper
1 lb pasta
1 cup pesto
2 cups cooked beans (optional)

Toss the peppers with a bit of olive oil and salt and pepper.  Grill over low to medium heat, stirring occasionally, until tender and somewhat charred around the edges, about 15 minutes.

While the peppers grill, bring a pot of salted water to a boil and cook the pasta.  Drain it, reserving a little of the cooking water.  Stir in the pesto and beans, adding back a little cooking water if needed to thin the sauce.  Then stir in the grilled peppers.

Serves 4-6.

Pasta Salad with Snap Peas and Herbs

Another cold dish for another hot June day.  If you like, you can beef this up into more of a main dish by adding tuna (3 cans is about right), cooked shredded chicken, or cooked beans.  Feel free to substitute shelled English peas for the snap peas, or even fava beans or edamame.  You can also mix up the herbs for different flavor profiles: try mint, cilantro, or dill here in place of the basil and/or parsley.

1 lb pasta, cooked and cooled
3-4 cups diced snap peas
1 cup chopped fresh basil
1/2 cup chopped fresh parsley
2 Tbsp minced garlic scapes
1 cup chopped chives
1/2 - 1 cup mayonnaise
Salt and pepper to taste

Combine all ingredients in a large bowl and mix well until everything is coated with mayo and ingredients are evenly distributed.  Serve immediately or refrigerate.

Serves about 6.

Greek Spinach Pasta with Lamb or Goat Sausage and Chickpeas

Still too early for asparagus, but local spinach is not too hard to come by. I keep finding new ways to puree it with pasta because it's about the only way I can get my four-year-old to eat the stuff. And it also makes for some tasty sauces. This one has a Greek flair, enhanced by the use of lamb or goat sausage. I used goat sausage from Hillman Farm.

1 lb cut pasta such as penne
Olive oil
1 large shallot or small onion, minced
1/2 - 3/4 lb spinach, stemmed and rinsed
1 tsp dried oregano
1 Tbsp lemon juice
Salt and pepper to taste
1 lb lamb or goat sausage, casings removed
1 1/2 - 2 cups cooked chickpea

Cook the pasta in a large pot of salted boiling water. Drain and toss with a little olive oil when done. While the pasta cooks, prepare the rest of the dish.

Heat a little olive oil in a large skillet. Add the shallot or onion and saute for about 2 minutes. Add the spinach and saute over medium-high heat until wilted but not mushy. Remove from heat and puree in a food processor. Add the oregano, lemon juice, a splash of olive oil, and salt and pepper and blend until smooth. Set aside.

Reheat the skillet and cook the sausage, breaking it up as you go. Add the cooked sausage and chickpeas to the pasta, then stir in the sauce until everything is well coated. Taste and adjust salt and pepper if needed. Serve hot.

Serves 4-6.

Pasta Soup with Ham and Beans

A simple, peasant style soup, quick and easy to throw together when you don't have much in the fridge. Feel free to substitute cooked sausage, a bit of bacon, or even shredded chicken for the ham. And you can always toss in more vegetables if you like, maybe carrots or tomatoes or perhaps some chopped greens at the very end. A Parmesan rind would also add nicely to the flavor if you have one in the freezer.

Olive oil
8-10 cloves garlic, minced
1 medium onion, finely chopped
1 1/2 - 2 cups cubed cooked ham
1 1/2 - 2 cups cooked white beans (or kidney beans)
Chicken stock (or ham stock if you have it)
8 oz. uncooked pasta (shells, gemelli, or macaroni are good)
Salt and pepper to taste

Heat a little olive oil in a soup pot. Add the garlic and onion and saute for 3-5 minutes, until tender. Add the ham and beans and enough stock to generously cover, bearing in mind you'll need to cook pasta in the liquid. Bring to a boil, then add the pasta and cook until tender. Add salt and pepper to taste.

Serves 4-5.

Rosemary Spinach Pesto

A delicious winter pesto with fresh greens! Keep some potted rosemary around to have fresh rosemary whenever you want it

1/2 lb spinach, washed and large stems removed
2 Tbsp rosemary leaves (removed from stems)
2 cloves garlic
1/4 - 1/3 cup grated Parmesan
1/4 - 1/2 cup olive oil
1 tsp lemon juice
Salt to taste

Combine all ingredients in a food processor and process until very smooth. You may wish to add the oil a little at a time until you reach a desirable consistency.

Makes enough to serve with one pound of cooked pasta.