Recipe from the Resort: Summer Vegetable Pasta

 

A summer vegetable extravaganza

It’s been a long, hot summer by Wood River Valley standards, and if your vegetable garden is anything like mine, it’s hitting its peak right now, producing lots of beautiful colors and juicy treats. However, as all mountain gardeners know, we don’t have much time until the first frost, so best use up that sumptuous bounty quick smart. And the fifth dish in my Recipe from the Resort series, a delicious summer vegetable pasta from Bald Mountain Pizza & Pasta chef Dennis Pittsley, is the perfect vehicle.

Dennis’s dish is a unique twist on a traditional vegetable pasta, he incorporates spinach into his pesto and adds corn to the veggie mix, providing a surprising sweetness and delightful crunch. This is a simple, sweet and very healthy dish, and the pure pleasure of eating freshly picked veggies from your garden makes it manna from heaven.

Get your fresh veggies at the ready

Summer Farfalle Pasta
4 servings
Prep time: 30 mins
Cooking time: 15 minutes

Ingredients
Veggie Pasta
2 cups zucchini, chopped into bite-sized pieces
2 cups yellow squash, chopped into bite-sized pieces
1 cup fresh white corn, cut off the cob
1/2 cup red bell pepper, cut into strips
1/2 cup of fresh seeded diced tomato
a handful of chopped sun dried tomatoes
1 tablespoon chopped garlic
2 tablespoons olive oil
12 oz of dry farfalle pasta

Spinach-basil pesto
2 cups of fresh basil
4 cups of fresh spinach
1/4 cup of pine nuts
1/2 cup of olive oil
1/4 cup of grated parmesan cheese

A quick sautee and you're almost done.

Directions
for the pesto
Blanch the spinach and the basil, then cool down in ice water to maintain the green color.. drain and squeeze as much water out as possible. roast the pine nuts in the oven at 350F. Combine greens and pine nuts, olive oil and Parmesan in a food processor and blend until it reaches a smooth consistency.

for the Pasta
In a large pot, bring salted water to a steady boil. Cook the pasta until al dente. while the pasta is cooking sauté the vegetables (excluding the tomatoes) and garlic for 2 minutes in a large pan over a medium heat. Add the drained pasta to the pan, remove from heat, stir in the fresh and sun dried tomatoes. Toss in the pesto and serve immediately.

Summer Farfalle Pasta

If your garden hasn’t been kind enough to provide you with the ingredients needed, head down to Bald Mountain Pizza & Pasta and let Dennis whip up his specialty for you. The pizza is darn tasty too, and it’s a great restaurant for the kids. If you time it right you can enjoy dinner and then take the tykes to Diary of a Wimpy Kid: Dog Days at the Opera House for free (courtesy of the resort’s dinner and a movie special), or leave the kids at home and catch The Dark Knight, both starting this Friday.

Happy trails!

Mrs. Sun

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