Recipe of the Month
Welcome to our recipe page! Each month we will feature a seasonal recipe from our farm, featuring an ingredient that we grow in season. This month's feature is:
Pasta with Parsley Pesto
Most of us are familiar with basil pesto, but this is a bright fresh version using only the freshest Italian parsley. Make sure you have a nice piece of crusty bread to sop up the last bits of flavor. We like to use fresh linguine for this dish.
4-5 bunches fresh Italian parsley, stems removed
3 large garlic cloves
1 cup whole walnuts or pine nuts
1 1/2 tsp Kosher salt
3/4 cup Pecorino
4 Tbsp unsalted butter
1/4 cup fresh dill, chopped
1 lb of cherry tomatoes
1 lb pasta (any pasta you prefer)
2 Tbsp good olive oil
Combine the parsley, garlic, walnuts, olive oil, salt and Pecorino in the bowl of a food processor. Process the ingredients until well smooth.
Melt the butter in a medium saucepan, add the chopped fresh dill and tomatoes. Toss the tomatoes to coat, with dill butter and leave just long enough to heat through.
Cook and drain freshly cooked pasta and toss with 2 Tbsp olive oil. Place a portion of the pasta in each bowl with some pesto on top. Arrange the cooked cherry tomatoes along the side of the pasta and spoon some dill butter sauce over them. Serve at once.