I made homemade pasta noodles the other night with a great vegetarian sauce of vegetables straight from our CSA share. It was one of those dishes where you just keep throwing veggies in that you have on hand and then are pleasantly surprised when it comes out great!
I used Rapini greens, freshly shelled english peas, and leeks from the CSA. You could easily substitute with onion and frozen peas if that’s what you have on hand. I’m sure it would be great with other cooking greens as well: kale, chard or spinach would probably all work.
I was in the mood to make fresh pasta that night but store bought will work just as well. Mine is Bucatini shaped. Penne, Rigatoni or macaroni would all work.
Rapini, Pea & Tomato Pasta
- 2 medium leeks, chopped
- 1 bunch Rapini greens, chopped
- 1 1/2 cups english peas, freshly shelled
- 2 cloves garlic, minced
- 1 tsp italian seasoning
- pinch red pepper flakes
- 28 oz can diced tomatoes
- 1/2 cup white white (water or broth would work)
- 1 tbsp balsamic vinegar
- 2 tsp olive oil
- salt & pepper to taste
- parmesan cheese, for garnish
- 12 oz cooked pasta, reserve some pasta water in case you need to loosen the sauce
Heat olive oil in sauce pan over medium heat. Add leeks and saute a few minutes until they soften. Add rapini greens and saute 3 minutes until they begin to wilt. Add peas and garlic, continue to saute for 3 more minutes. Add seasonings, tomatoes and wine. Bring to a boil, then lower heat slightly and simmer for at least 15 minutes to allow flavors to combine and liquid to reduce. Add balsamic vinegar and taste for seasonings.
Add freshly cooked pasta and stir to combine. If sauce is too thick add a little of the pasta cooking water at a time until you get it to the desired state.
Serve immediately with parmesan on the side.
Enjoy!
