Pasta night: Farfalle with garlic oil, asparagus and chard
Happy harvest season!!!
I hope your garden, CSA or local market is offering you some lovely, local produce. I’m knee-deep in cucumbers, zucchini and tomatoes and am patiently waiting for my peppers to get a bit bigger.
The chard is still coming up and I’m hoping it keeps growing into October because I absolutely adore this pasta dish. It’s a vegetarian dinner but a little barbecued chicken served on top would be a fine addition.
Farfalle with garlic oil, asparagus and chard
4 C farfalle (or pasta of your choice)
1/2 C extra virgin olive oil
2 Tbsp organic butter
3 garlic cloves, minced
2 pinches red pepper flakes
1/2 tsp salt
zest from one organic lemon
salt and freshly ground pepper
10-15 chard leaves
1 bunch asparagus
freshly grated Parmesan cheese
Manitoba Harvest hemp hearts
Bring a large pot of salted water to boil, add pasta, cook just till al dente. Drain and set aside, reserving about 1/4 cup of the cooking water.
While pasta is cooking, strip the leaves off the washed chard and chop the stems into pieces. Wash and chop asparagus into bite-sized pieces.
In a large saucepan, heat olive oil, butter, garlic, salt and red pepper flakes over low-medium heat till garlic turns golden - about eight minutes. Add chard stems for last five minutes of cooking time.
Add shredded chard leaves to mixture and stir to wilt. Add lemon zest. Scrape the oil and chard mixture into pasta with the cooking liquid, stir, cover and set aside.
Using the same pan with a bit of oil still at the bottom, heat asparagus over low-medium heat, mixing occasionally till it browns – about seven minutes.
Add asparagus to pasta mixture, stir to combine.
Serve topped with freshly grated Parmesan cheese and hemp hearts.