I was making a garlic scape pesto and it dawned on me that kale would be a nice addition to the traditional basil pesto. So I threw two handfuls of kale from the farm into food processor with a spoonful of pesto and a splash of olive oil and tossed it with whole wheat penne and grated parmesan.
I added some arugula to the traditional tomato, basil mozzarella salad since we have so many great greens from the farm right now and I thought it would be a shame to make a salad and not include some of the fresh arugula we picked this morning.
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