Kale and Pistachio Pasta

Kale from our garden in pasta with ground pistachios. And an egg.

Here comes another quick 30-minute meal.  I was feeling lazy and didn’t want to go to the supermarket, so I snipped a few leaves of kale from the backyard to add to spaghetti.

Ingredients:

  • 6-8 leaves of kale chopped finely
  • 1/4 cup pistachio
  • garlic
  • 1 dried chile (I used cayenne, but crushed red chili works)
  • half a lemon
  • olive oil
  • salt
  • pepper
  • pasta (I used spaghetti)

Boil water and cook pasta to just before it’s done.  While the pasta is cooking, sautee chopped garlic, crushed chile, and kale leaves in olive oil on low heat.  Salt that mixture to taste, but it’s ok if it’s a little under salted if you’re used salted pistachios like I did. When the pasta is about to be done, add in a few teaspoons more oil and the crushed pistachio to the pan and toss to mix the ingredients.

When the pasta is just about done, turn the pan with the kale’s heat to high, add in the pasta and 1/2 cup pasta cooking liquid.  Stir and toss to distribute everything. This should make a sticky, creamy sauce as it cooks down.  If the pasta is still too chewy for your taste, add more pasta cooking liquid. Salt to taste.  When it’s done, turn off the heat, squeeze half a lemon over it, stir, and it’s done.

For a complete meal, I like topping it with a runny fried egg.

Spicy Mussels with Cauliflower

Spicy mussels with cauliflower for dinner.

Credit goes to Will who found this spicy mussels with cauliflower recipe on the NYTimes. It was a pretty easy one-pot meal. I portioned half the cauliflower and chile mixture out to mix with cannellini beans to bake for a bit.

Mussels are so easy to make, it’s a shame I don’t cook them more frequently.  I also read they’re a great source of protein and they’re pretty sustainable as far as seafood goes.

Simple Zucchini and Basil Soup

Almost 2lb zucchini and a bunch of basil. Grocery shopping from the backyard.

This zucchini and basil soup recipe is so simple but so good. Even without any cream, it had a rich, creamy texture. I bet it would be good as a chilled soup too.  It was perfect for using our soon-to-be bounty of zucchini and basil.

Zucchini and basil soup.I think we’ll be having this soup a lot this summer. It would probably go well with a simple tomato salad and crusty bread with cheese.