… I almost forgot to take pictures.
But, then I remembered.
This is my green tomato pasta. Revved up a bit. The original, from here. I have strayed far from this recipe. Yet I love the concept.
This is what I did.
Created my tomato base. A half dozen green “yellow plums”. A large handful of underripe cherry tomatoes. Those two just less than ripe zebras from the Friends and Farms basket. Put into a hot, olive oil slicked sauté pan. With some scallions. And a large helping of stuff from Harris Teeter’s olive bar. Artichokes. Hot peppers. Sun dried tomatoes. Garlic. Mushrooms. All heated up to make one very awesome sauce.
I added a couple of cubes of this.
My mixed greens pesto. Made with radish greens. Arugula. Carrot tops. African blue basil. Parmesan. Almonds. I never measured to make it. Just put in what looked good. Sometimes I think we need to cook by the seat of our pants. And not get hung up on measurements.
The pasta.
Of course, it was Pappardelle’s, bought at Secolari in the mall. Cracked pepper this time. With a good bite. And just barely done. For that slightly chewy texture.
Served with a lovely 2012 Chardonnay from Linden. Just the right touch to cut through the richness of the dish. A local wine. A locally sold pasta. My tomatoes. My homemade pesto.
Easy to make.
Doesn’t get better, and not that hard to do. Even while watching the football games.
AnnieRie Unplugged 