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So Good …

… I almost forgot to take pictures.

But, then I remembered.

green tomato pasta 007

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.

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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.

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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.

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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.

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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.

About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

One response »

  1. Pingback: Greens | AnnieRie Unplugged

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