Yesterday was yet another fun day at the Government Center Farmer’s Market. This week’s CSA share continued on the excitement of last week and contained a jar of orange marmalade, quart of strawberries, head of lettuce, 1 1/2 pounds of broccoli, 1 large bunch of green onions, 1 large bunch of basil, and 1/2 pound of English Peas. Most of these were selections I made with the allotted $12 I get each week from my share to choose whatever strikes my fancy. When I came home last night I knew I wanted to make a Meatless Monday dish that would make the most of the fresh produce. I also decided to challenge myself not to purchase a single additional ingredient to make it. It was a good challenge for me because I always have an overflowing fridge and pantry and yet seem to convince myself I have nothing to make. Funny, I often feel the same way about the clothes in my closet. Anyway. I landed on something simple to bring the fresh flavors out: pasta tossed in a creamy pesto. My pesto was a bit of a departure from the standard. In place of pine nuts I used pistachios and in place of the Parm I used goat cheese. I also replaced a lot of the olive oil with vegetable broth, which I find works really well. I still use a little bit of oil for flavor, but don’t worry about scaling it back. The result was a fresh, nutty, creamy pesto that made for the perfect pasta sauce. I tossed it with some whole wheat fettuccine sundried tomatoes and cooked green onions and peas from my CSA share. The result was a pasta dish that was a little too good. Try the pesto for yourself. It’s extra creamy and a nice change of pace.
-2 cups packed basil leaves
-1/2 cup pistachios
-1 tablespoon olive oil
-1 clove garlic, minced
-2 tablespoons goat cheese
-1/4 cup vegetable broth, as needed
-Salt and pepper to taste
Combine basil through goat cheese in a food processor and process until smooth. Add in vegetable broth and pulse until desired consistency is achieved. Add salt and pepper to taste.
Additionally, I stayed up late last night attempting another experiment with my farm-fresh milk. Results to come in a post tomorrow, but as a teaser let’s just say it involved the milk and a heating pad.
Any guesses on what I made?