4 – 6 medium tomatoes, seeded and coarsely chopped (3 cups)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8- 1/4 teaspoon crushed red pepper (optional)
4 cups arugula, coarsely chopped
1/4 cup pine nuts, toasted
1/4 cup crumbled Parmesan cheese
Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula; heat just until greens are wilted. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-06-07 10:11:522015-06-07 10:11:52Fresh Tomato and Arugula Pasta
Remove and discard the stem end and string from each sugar snap pod. Heat the olive oil in a large sauté pan over medium-high heat. Add the sugar snap peas, salt and pepper and sauté, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve
Peel and chop into cubes golden beets. Toss with vegetable oil and put in a baking sheet or tray, making sure the beets are in a single layer. Add salt and pepper to taste. Roast at 400 degrees F for about 25 minutes, or until beets are soft and have golden brown edges.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-06-07 10:10:022015-06-07 10:10:02Oven Roasted Golden Beets
Fresh Tomato and Arugula Pasta
Fresh Tomato and Arugula Pasta
Cook pasta according to package directions. Drain; keep warm. Meanwhile, in a large skillet cook onion and garlic in hot olive oil over medium heat until onion is tender. Add tomato, salt, black pepper, and, if desired, red pepper. Cook and stir over medium-high heat about 2 minutes or until the tomato is warm and release some of its juices. Stir in arugula; heat just until greens are wilted. To serve, top pasta with tomato mixture; sprinkle with toasted pine nuts and cheese. Makes 4 servings.
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Sautéed Sugar Snap Peas
Sautéed Sugar Snap Peas
Remove and discard the stem end and string from each sugar snap pod. Heat the olive oil in a large sauté pan over medium-high heat. Add the sugar snap peas, salt and pepper and sauté, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender. Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve
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Oven Roasted Golden Beets
Oven Roasted Golden Beets
Peel and chop into cubes golden beets. Toss with vegetable oil and put in a baking sheet or tray, making sure the beets are in a single layer. Add salt and pepper to taste. Roast at 400 degrees F for about 25 minutes, or until beets are soft and have golden brown edges.
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