April 9, 2012

Creamy Wild Leek Pesto Pasta

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Recipe: Creamy Wild Leek Pesto Pasta


9 Bean Rows wild leeks
9 Bean Rows garlic scapes
Farm fresh local sun dried tomatoes
Farm fresh local goat cheese
Farm fresh local bacon
Farm fresh local gluten-free egg noodles
Wild leek & swiss chard pesto (recipe link)
Wild leek infused olive oil (recipe link
Kalamata olives


Slice one cup sun dried tomatoes. Bring water to a boil with one teaspoon oil, toss in pasta and tomatoes, cook pasta al dente, drain (reserving one cup pasta water) and set pasta aside in colander. Remove wild leek greens from eight leeks and mince leek whites. Add one half teaspoon oil to warm pan with two strips bacon per serving and leek whites, cook until bacon is crisp and set aside. Add one half cup pesto to one half cup goat cheese to pasta pan with two tablespoons pasta water, stir and add additional pasta water until desired consistency. Slice three olives in half per serving, chop leek greens into bite size pieces and mince garlic scapes. Add pasta to sauce, toss and stir in leek greens. Plate pasta, break bacon into large bite size pieces and top with garlic scapes.