My garden is planted! Still some more mulching to do, but otherwise it is done. Now the fun starts…weeding!
This year we have, from bottom to top: strawberries (outside the picture), garlic, Jerusalem artichokes, parsley, bok choy, leeks, red Russian kale, carrots, spinach, cauliflower, tarragon, broccoli, okra, some weird heirloom kale, basil, edamame, jalapeño, eggplants, tomatoes, parsley, a weird heirloom zucchini, purple pole beans, butternut squash, watermelon, and cucumbers. Elsewhere are sugar snap peas and raspberries. Lima beans get added later in the month, once I harvest the spinach. I am happy!!!
As a sign of it truly being spring, we had a very green dinner. Local asparagus, snap peas and lacinato kale to have with our pasta.
Cooked quickly and simply, it was delightful. Everything was that perfect balance of tender and crispy. I can’t decide which was the highlight – the snap peas, kale or asparagus?!
Penne with Asparagus, Snap Peas and Kale
8 ounces penne or other pasta
1 lb asparagus (locally grown), cut into 1″ pieces
1/2 lb sugar snap peas, trimmed and cut in half.
1 bunch lacinato kale, stems removed (ok to leave the leaves whole or halved)
juice and zest of 1/2 lemon
1 – 2 Tbsp olive oil
Kosher salt and freshly ground black pepper to taste
1/4 – 1/2 cup grated parmigiano reggiano, large grate
Bring a large pot of salted water to boil. Cook the pasta according to package directions. In the last 3 minutes of cooking, add the snap peas, asparagus and kale.
Drain and transfer to a large bowl.
Add the lemon juice and zest, olive oil and half the cheese. Season to taste with salt and pepper. Serve and top with the remaining cheese and enjoy!