Starting these recipes was a NIGHTMARE. Maisie is going through a horrible separation anxiety stage– I waited until she went down for her usual afternoon nap before starting to cook. She is usually asleep for 1-3 hours after lunch, so I figured I had ample time to get dinner started. SO wrong. Not 10 minutes after I’d snuck away, I hear a piercing shriek from her pack n’ play… ah, the joys of motherhood!
ANYWAY, the same friend who sent the fresh ricotta idea, also sent this delicious looking recipe for a summer pasta.
Right now the basil growing in my garden is kinda skimpy. I have a couple of varieties, which I started late in the season: sweet basil, cinnamon basil, and (I think) a Thai basil.
As fortune would have it, I DO have an abundance of wild arugula growing out of control in every nook and cranny of my yard- and I LOVE it for pestos and salads. This is the same arugula that I mentioned in an earlier post. My mom smuggled it from Italy in her underwear (the seeds, not the plants). I am sure she probably violated a ton of laws, but now she has dementia, so they probably won’t throw her in the slammer.
I really love this variation of this plant more than the standard ones you find at the market. It has a sharper, cleaner ‘zing’ than the (legal) garden varieties you find commonly in the US. It also NEVER dies and never needs replanting. It’s as prolific as a dandelion, except easier to remove from the lawn and sidewalk.
More about this renegade version of arugula (also called ‘wall rocket’) here.
From this article on Wall Rocket:
“Unlike cultivated rocket, wall rocket is a perennial. The flavour is different, too: it has the spicy notes that salad rocket hints at, but they punch through with a powerful heat. By August, the leaves are so peppery they are best cooked for 30 seconds in boiling water, or a few chopped and added to a salad. I like the leaves torn on to a pizza just out of the oven as an alternative to chillies. The young leaves I like in warm salads with strong flavours – chorizo, parmesan or goat’s cheese; it also goes well with oily fish.”
At the local farmer’s market, while raiding my favorite Swiss baker’s stall for fresh quiches and Cannelés Bordelais, I was lucky enough to score some fresh zucchini (2 for a buck) from the next stand over. I had no idea then what I was going to do with zucchini, but it seemed like a good idea at the time to buy it. I am now so glad that I did.
When my son tasted the following recipe, he said: “Wow, this is like pesto and alfredo mixed together!”- it was! I was very pleased with how this turned out. The freshly made ricotta (I made a new batch this afternoon) really makes this dish. So creamy and garlicky and rich.
Summer Pasta with Zucchini, Fresh Ricotta, and Wild Arugula
- Extra-virgin olive oil
- 1 small onion, finely diced
- 2 zucchini, cut into 1/4 inch slices (a mandoline works great for this)
- Salt and pepper
- 4 garlic cloves, squished and chopped
- 2 cups of wild arugula
- 1 box of Ziti pasta
- 8 ounces ricotta, about 1 cup (see earlier post for recipe)
- Pinch of crushed red pepper
- Zest of 1 lemon
- 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving
- Put a pot of water on to boil. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
- Meanwhile, use a mortar and pestle to pound garlic, arugula and a little salt into a rough paste (or use a mini food processor). Stir in 3 tablespoons olive oil.
- Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
- Add cooked pasta to zucchini in skillet and turn heat to medium-high. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary. Add the arugula paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.
I’ve been wanting to make a Zuppa Toscana for the longest time. I am almost embarrassed to admit that the first one I ever tried was from the chain Olive Garden, but I loved it. It’s probably the only thing on their menu I actually liked. We have a ton of Tuscan kale growing in the garden right now, which is a major ingredient in this soup. I am a kale freak- I like it juiced, fried, in soups, in salads (especially the raw vegan massaged kale salads- yum), you name it.
I don’t eat pork, so I had to substitute turkey Italian sausage and turkey bacon for the regular versions.
Jess’ Zuppa Toscana
- Extra-virgin olive oil
- 2 small onions, finely diced
- 2 Sweet Italian turkey sausages, chopped
- 4 slices of turkey bacon, chopped
- 5 garlic cloves, squished and chopped
- 2 cups of tuscan/black/dinosaur kale, sliced/chopped
- 3 Idaho potatoes, roughly chopped.
- 2 boxes chicken stock
- 1 quart water
- Pinch of saffron (I used Persian saffron)
- 2 cups heavy whipping cream
- salt and pepper, to taste
1. Add a little olive oil to a soup pot and use to fry the sausage and bacon, crumbling even further as you fry. Cook until well browned then drain any excess oil. Add garlic and onions and fry til soft.
2. Add the water, stock, pinch of saffron, and potatoes to the pot. Bring to a simmer over medium heat and cook until the potatoes are tender (about 25 minutes). Add the kale. Cook for 10 minutes then stir-in the cream and season to taste.
3. Remove half of the soup to another large bowl. Puree half of the soup with an inversion blender. Return reserved soup to pot to combine. Simmer for 5 minutes longer and then ladle into warmed soup bowls and serve.