News – Page 48 – Just Farmed

Ramp Pesto Pasta

INGREDIENTS:

10 ramps roughly chopped
1/3 cup olive oil
1/4 cup toasted pine nuts
1 oz. ricotta insalata
1/2 tsp kosher salt
black pepper to taste
lemon wedges for serving
16 oz. of your favorite pasta cooked according to package directions

DIRECTIONS:

Add the ramps, olive oil, pine nuts, ricotta, kosher salt and pepper to a blender or food processor. Blitz until there are no big chunks remaining, but there should still be some texture to the pesto (i.e. you don’t want to puree it).

Boil the pasta according to the package directions in salted water until just al dente. Drain, reserving a little of the pasta water. Return the pasta to the pot and add the pesto. Toss to coat evenly, adding pasta water as needed if it starts sticking together.

Plate and serve with lemon wedges for squeezing.

[print-me target=”.post-content”]

Recipes

Kale Pasta

INGREDIENTS:

1 medium onion, sliced
2 tablespoons olive oil, divided
8 garlic cloves, thinly sliced
3 cups uncooked pasta- Try LORE Angel Hair or Kale Rigatoni)
6 cups chopped fresh kale or kalettes
1/2 teaspoon salt

HOW TO:

In a large skillet, cook onion in 1 tablespoon oil over medium heat until onion is golden brown, 15-20 minutes, stirring frequently. Add garlic; cook until fragrant.
Meanwhile, in a large saucepan, cook pasta according to package directions. In a Dutch oven, bring 1 in. of water to a boil. Add kale; cover and cook until tender, 10-15 minutes. Drain.
Drain pasta. drizzle with remaining oil. Stir the salt, penne and kale into the onion mixture, heat through.

Recipes

Sweet Potato Breakfast Bowl

16 oz. sweet potato (1 very large or 2 small)
Optional: honey to taste OR half of a small, slightly ripe mashed banana for sweetness
cinnamon to taste
2 tablespoons raisins*
2 tablespoons chopped nuts
2 tablespoons almond butter

Preheat oven to 375 degrees. Wash and lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 70-80 minutes, or smaller sweet potatoes for around 60-65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes before peeling.
Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of a mashed banana).
Top with raisins and chopped nuts and other toppings if desired. If enjoying right away, drizzle with almond butter. If enjoying later, top with almond butter just before serving and reheating.

Latest News

Ramp Pesto Pasta

Kale Pasta

INGREDIENTS:

HOW TO:

Sweet Potato Breakfast Bowl

Latest Recipies

Weather

Contact Us