Local Spinach from Epic Gardens
Local herbs from Manakintowne Specialty Growers
Local Asparagus from Casselmonte Farms
Sweet yellow onions
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Early spring pasta with sorrel pesto
and mixed green and fennel salad
1 TBS olive oil
1/2 lb English peas, shelled
1 lb asparagus (ends discarded)cut into 1 inch pieces
1/4 cup pine nuts
1 lb penne pasta
2-3 cloves garlic (depending on how garlic-y you like it)
1 bag sorrel, rinsed and ribbed
1/2 knob Fresh goat cheese
1/8 cup olive oil
Salt and Pepper to taste
While your pasta water boils in a large pot, heat 1 TBS oil in small frying pan on medium high. Toss in the pine nuts, stirring until they start to brown. Toss in the asparagus pieces and the shelled peas. (If you like your veggies more on the raw side, stir them in and cook on low for just a few minutes. If you like them a little more cooked through, cook them longer, stir and put a lid on to keep them warm.)
To make the pesto, chop the garlic in the food processor first, then add the torn sorrel, goat cheese, and 1/8 cup olive oil, and chop until everything is incorporated. Add salt and pepper to taste.
Cook pasta according to package directions. Drain and toss immediately with veggies and pesto. Serve warm or room temp.