Friday, September 12, 2014

Creamy Summer Pasta and Simple Kale Salad

Thank you to Kelly ,who picks up at Commonplace in Squirrel Hill, for 2 Recipes to make one great meal! 

Serves 2 hungry people
Scant half pound small shell shaped pasta (or other shape, of course, but l love small shells with the corn!)
Olive oil
1 big + 1 small leek, sliced into half moons
Kernels from 2 ears of corn
Most of the pint of multicolored cherry tomatoes, halved (what we didn't eat out of the container first!)
2 oz plain chevre
Fresh basil

Cook pasta in salted water until al dente. Make sure to reserve a half cup or so of the starchy pasta water before draining! Meanwhile, saute leeks in a large skillet in olive oil until very soft. Season with salt (I used a lemon-basil-thyme salt I had) and red pepper flakes (or black pepper). Add corn and cook a few more minutes, then add cherry tomatoes. Cook just until tomatoes are hot. Add cooked pasta and a ladle of the cooking water to skillet, stir until liquid thickens. Taste and adjust seasonings. Remove from heat and stir chevre into pasta mixture until it's creamy and pasta is coated. Top with basil chiffonade and eat! 

Followed this up with a simple kale salad, also enough for two people:

1 or 2 cloves garlic, depending on tolerance
about a teaspoon of salt
1 lemon
olive oil
4 or so cups of torn or chopped kale (three big leaves, minus big stalks)
Good parmesan or romano cheese

Mince garlic with salt very finely, then mash with flat side of knife to form a paste. Add to salad bowl and whisk with juice of one lemon and a bit of black pepper. stream in olive oil while whisking. Add kale to bowl and massage dressing into kale leaves with your hands (important to really get in there!) Let it sit for at least 10 minutes, or longer. Grate cheese over top, give it a final toss, and eat. (In the same bowl you had your pasta in, if you hate dishes like I do)

No comments:

Post a Comment