Balsamic Primavera

Tonight we had the most amazing concoction yet! Balsamic Primavera which can be adapted to whatever is fresh in your garden! For us tonight it involved: fresh peas, fresh swiss chard, farmers market broccoli and tomato (local Massachusetts greenhouse), fresh garlic scapes, green onion, basil, parsley & oregano (all from our garden), and local asparagus. The sauce idea was thanks to my brother and sister-in-law's amazing fresh salad dressing recipe that we have recently become obsessed with. It was DELICIOUS!

Here's the recipe:

1 cup fresh, shelled peas

1 bunch broccoli

1/2 cup asparagus cut into 1 inch lengths

1 carrot, peeled and chopped

1/2 cup onion, chopped

1 clove garlic

handful of fresh greens (we used swiss chard)

1 cup cooked chick peas

2 tbsp olive oil

1 tomato, chopped

1/2 tsp garlic salt

pepper to taste

whole wheat pasta, prepared as directed (we cook a 1/4 lb)

Sauce:

handful of fresh basil (I took whatever was ready in the garden)

1 bunch fresh parsley (about 2 tbsp leaves)

2 sprigs fresh oregano

1 clove garlic

3 green onions

1 garlic scape (the top curled part of spring garlic)

1/4 cup lemon juice

1/2 cup olive oil or more if too thick

1 tbsp balsamic vinegar

1) In large pot, bring water to boil for pasta. Follow directions for pasta and cook to desired tenderness.

2) While pasta is cooking, combine all sauce ingredients in blender, pulse to combine.

Herbs in blender ready to be mixed into deliciousness.

Sauce after blended...not too appetizing right now, but just wait!

3) In fry pan, combine 2 tbsp EVOO and onion and saute over medium heat until onion is tender, approximately 5 minutes.

4) Add carrots, chick peas, broccoli, asparagus and garlic salt. Cover and steam 5 more minutes.

5) Uncover and add peas, tomatoes and swiss chard. Saute 2 more minutes.

6) At this point pasta should be done and remove and drain. Add sauce to fry pan and cook for 1 minute (or while you separate pasta onto plates).

7) Spoon out vegetables and sauce over pasta and garnish with fresh Parmesan cheese.

The beauty of this recipe is that it only took 20 minutes from prep to eating & you can substitute whatever herbs and veggies are in season! This will be a regular dinner for us from now on. My only recommendation would be to serve it with some crusty bread to scoop up all the extra sauce...it is pretty amazing and not something you want to waste.