Tomato Caper Pasta

I am happy to say, I have found my way back to the kitchen these past few weeks. At first I dipped my toes in lightly with tried and true favorites—beet salad, a favorite flat bread, zucchini enchiladas, and panzanellas of every variety. But I wanted more. I wanted to jump in head first and experiment with the abundance of summer (yes, finally summer!) vegis that are showing up weekly at my door thanks to my CSA. And luckily I have found the time to do so. In fact, I have four, yes four, recipes photographed and ready to share. But although photographed, the recipes are only written in my mind...So I cannot promise them tomorrow, or even this week in fact. Please bear with me, as these days, I am easily distracted.

Tomato Caper Pasta
serves 4

1 lb linguine
4 T olive oil
2 shallots, sliced thin
4 garlic cloves, minced
4 large plum tomatoes, coarsely chopped
4 T capers
2 T caper juice
juice and zest of 1/2 lemon
salt and pepper, to taste

Bring a large pot of salted water to a boil, and add linguine. Cook 8-12 minutes, until al dente. Drain and set aside.

In a large saute pan, add 2 T olive oil and shallots, over medium heat. Cook 5-7 minutes, until light golden brown and add garlic. Cook 1-2 minutes, being careful not to burn shallots or garlic. Add tomatoes, capers, caper juice and lemon zest and juice. Cook 3-5 minutes, until tomatoes are warm, and are just beginning to break down.

Stir in linguine, adding remaining 2 T olive oil. Season generously, to taste, with salt and pepper.

Penne with Corn & Brown Butter

I was overjoyed to hear from Rochelle last week, asking me to collaborate with the Harvard Farmer’s Market again this year, in providing weekly recipes for the Market Basket column in the Harvard Post. The paper was hoping to begin publishing right away, and luckily I had a particular recipe in mind. It seems my inability to walk past a display of corn without putting armfuls in my basket has come in handy after all. Just yesterday I left the market with nine ears of corn and one red face, after trying to shove them all in a single bag, only to have the bag break and the nine ears to roll in each and every direction on the floor of the store. Of course, if you know me at all, you are probably suppressing a chuckle and thinking, ya, that sounds about right.

Clumsiness aside, if you have ever doubted the combination of corn and pasta, you will be sweetly rewarded here (well, with a touch of salt). And browning the butter? Apparently it is “Erin-proof”. Now there is nothing to stop me from stocking up on corn with reckless abandon. With an extra bag, of course.

Penne with Corn & Brown Butter
serves 4

2 1/2 c uncooked penne
1 stick butter, cut into 1” slices
3 small leeks, (white and light green parts only), cut into thin slices
4 ears corn, husks and silk discarded, kernels cut off
1 T fresh oregano leaves
1/2 t salt
Parmesan cheese, to taste
pepper, to taste

Bring a large pot of salted water to a boil. Add penne, and cook 8-10 minutes, until desired tenderness. Drain, rinse with warm water, and set aside.

In a large sauté pan, add butter over medium heat. Watch carefully, as it melts, then foams and turns a clear golden color, about 5-7 minutes. Stir frequently, as tiny brown specs appear on the bottom, and butter turns brown and smells nutty, about 1-2 minutes. Transfer to a heat-proof bowl immediately, to prevent burning.

Return pan to heat and add leeks. Sauté 5-7 minutes, until they begin to brown. Add corn kernels, oregano and salt, and cook 2-3 minutes, until corn is tender. In a large serving dish, combine corn and leeks, with penne and brown butter. Stir well, and season to taste with Parmesan cheese, salt and pepper.

Pappardelle with Pistachio Pesto

I was out to dinner last week, and a menu special caught my eye: pappardelle with spring vegetables, parmesan and candied pistachios in a pistachio pesto sauce. If I wasn’t already salivating at the thought of a spring pasta dish, they had me at pistachio pesto. When the dish arrived, I was blinded by how lovely it looked for a few minutes, before realizing that it was served in a cream sauce, not the pesto I had been longing for. No matter, the dish was good, but the inspiration was better.

I made a few notes, mid-bite, and gathered the ingredients at the market the next day. I couldn’t shake the thought of pistachio pesto, and have found only one cure for my insanity. Indulgence. At first bite, my thoughts flickered to the dish I had just days prior. The crunchy snow peas, candied pistachios (don’t skip these!), long strands of pappardelle. Except the pesto just pushed it over the edge. Just as I thought, it was way better my way.

Pappardelle with Pistachio Pesto
serves 4

pesto
2 garlic cloves
3/4 c packed, chopped basil
1/2 c raw shelled pistachios
1/2 c packed, grated parmesan, plus additional for garnish
1 t salt
1/3 c olive oil

pasta
8 oz pappardelle
8 stalks asparagus, tough stems discarded, cut into 4” pieces
1 c snow peas
1/2 c peas
1 T olive oil
1 small zucchini, cut into very thin strips, lengthwise
1/2 c raw shelled pistachios
2 t sugar
1/4 t salt
1 t honey or agave nectar

In a food processor combine garlic, basil, pistachios, parmesan and salt. Turn motor on and add olive, in a stream, through the top hole. Pulse to desired consistency, scraping down the side of the bowl, as needed. Set aside.

Bring a large stockpot full of water to a boil. Add pappardelle and cook according to directions on package. With one minute left in cooking time, add asparagus, snow peas and peas. Remove from heat and drain pasta and vegetables in a colander. Return to stockpot (or serving bowl) and toss with pesto.

In a sauté pan, add olive oil and zucchini strips, over medium-high heat. Cook 4-5 minutes, stirring occasionally, until golden brown. Transfer zucchini to the stockpot with the other vegetables, and reduce heat to medium-low. Add pistachios, sugar, salt and honey. Cook 30 seconds, stirring, until pistachios are well coated. Remove pan from heat.

Divide pasta and vegetables among 4 plates. Top with candied pistachios and grated parmesan, if desired.