Green Spaghetti with Greens
No, I didn’t grow the basil for this pesto. In Seattle?! At this rate, my basil won’t be up until Halloween. I cannot believe the absolute lack of sunlight we’ve been experiencing. But Trader Joe’s basil will do nicely. (If you’re soaking up the sun in some other clime, I sort of don’t want to hear about it).
The greens, however, did come from my garden. A huge pile of tender arugula, spinach, and baby kale, chopped up and thrown into the hot pasta till it’s just wilted. It might have been a more accurate description to say “Greens with noodles.” I’ve wondered about iron deficiency lately because of all the fatigue I’ve been experiencing. My Mom said, “There’s no way you could be anemic. You eat too many greens.” Case in point.
This has nothing to do with green noodles, but I can’t write tonight without saying what a fabulous birthday celebration Bethany and I had yesterday. We (belatedly) celebrated our June birthdays with a ritual day at Olympus Spa (aka”Korean Spa”). Usually, we’re extremely lucky to get 10 minutes on the phone before one of us has to break up a fight or ration snacks. Oh, the conversations that can happen in eight whole hours! And the bi bim bap and pajeon to be had at Lynnwood Korean restaurants! In all the moments of uncertainty or frustration that are certain to come down the pike between now and my next birthday, I’ll pull these hours out. I’ll draw strength from them and remember that, in the end, loving and being loved is all there is. (Okay–eating’s somewhere in there, too). xoxo, Bethany.
Green Spaghetti with Greens
Serves four. Making your own pesto couldn’t be easier if you have a food processor. But you could certainly used purchased pesto here. If you do, add a clove of minced garlic and a little extra salt, as I find it to be lacking the punch that homemade pesto has.
1 lb. spaghetti (reserve 1/2 c. of the cooking water)
1/2 c. homemade pesto or purchased pesto (and maybe more to taste)
1/2 c. heavy cream
salt
pepper
1 c. halved cherry or grape tomatoes
Big bowlful of coarsely chopped washed and dried greens–at least 6 cups. I used arugula, spinach, and baby kale.
1/2 c. crumbled feta or shaved pecorino or parmesan for garnish
Boil spaghetti in lots of salted water. Reserve a little cooking water before draining it.
Dump drained pasta back into the pot, then add pesto and cream over low heat. Use a wooden spoon and tongs to gently incorporate all the cream and pesto into the pasta. You want every noodle covered. Add salt and pepper, and taste to see if you want to add a little more pesto. Add a little of the cooking water to loosen a bit if needed.
Gently fold in greens and tomatoes, stirring until the greens are wilted. Turn off heat.
Mound into pasta bowls, and top with crumbled feta and maybe a drizzle of olive oil.
This is so my type of pasta! I might it quite often (with chevre > feta). Love mixin’ in the raw greens - yummm.
Yum! Sounds delicious, can’t wait to try it. Congrats on the birthday celebration and the Olympus Spa, I love that place…sigh.
I never thought of mixing the greens in raw–interesting! Looks easy and delicious!
Love you two dear friends and mother of young children taking time for the spa and eachother and I love these GREENS. I want to live next door to your garden. Nothing like a good friendship love shot in the arm. I hope between all the iron in the greens and time with Bethany it’s just what the doctor order. Your blog postings this week have been like mini vacations at work. I’m just starting my day here with my oatmeal and my spreadsheets, but first a little IPOL. xo
xoxo i have already drawn on those hours together. as the years go by and my life draws into focus more (will it ever be completely in focus?) i recognize more clearly the physical, spiritual and emotional NEED i have for you in my life. thank you for always being present, loving and available. waiting to soak up more time soon…
I love the addition of the greens. I’m always encouraged to see other moms taking time away with their dear friends. How marvelous to have those type of friendships to invest in year after year in many facets & seasons. Blessings indeed!
I love hearing that you and Bethany got filled up, you both need it for all the emptying out you do .
This is my kind of meal! We might all find ourselves stocking up on Trader Joe’s pesto this year. As if the pine nut situation isn’t bad enough, I have just recently heard of “basil blight,” a fungus attacking basil plants. It has not yet reached the NW, but beware! The price of pine nuts–YIKES!!!
Pam I know what you mean about the price of pine nuts. I typically use walnuts, because I cannot bring myself to pay the exorbitant price. I did find pine nuts fairly cheap at Trader Joe’s though (I think a decent size bag for about $4.00). It beats the $17-20 a pound at the grocery store for sure.
I meant to mention that pesto made with Swiss Chard (rather than basil) is delicious. An option, assuming one has a good chard crop!
Isn’t is lovely when such a healthsome dish is so satisfying? (Or at least sounds like it is?)
The Green Spaghetti with Greens title made me think of using spinach pasta, which would give an even greener dish. Maybe it would be a fun try!
If i cannot have my sister near me, i’m glad she can be near you. Happy 4th, lovely sarah.