New Hampshire CSA
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TM 2010 New Hampshire CSA LLC
Recipes we love...
submitted by NHCSA
this is a take off of Pasta Carbonara~ ready in 20 minutes!
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Recipe By: gary
Ingredients:
2 cups chopped green curly kale
1 box of Fettuccine
1/3 cup chopped sundried tomatoes
1/2 cup fresh grated (i use a food processor) parmigiano-reggiano
1 grilled organic chicken breast from Field to Fork Farm
1 Egg from Field to Fork Farm
Sea salt, fresh ground pepper, and Extra Virgin Olive Oil to taste
Directions:
Prepare and chop kale by pulling leaf away from the stem. Wash leaves. Spin
or pat dry. Stack leaves, rollup and cut into thin ribbons
(chiffonade).
Have chicken breast grilled in advance (I used a leftover one from the night before) and chop into bite size pieces.
Boil pasta for the required time but for the last minute place a colinder over the boiling pot, add the kale and put a lid on it and steam for 1 minute.
Drain pasta and add back to the hot pot. Into the pot crack the egg and add the cheese and mix. Add olive oil to smooth consistancy. Season to taste with sea salt and pepper, add the Kale, chopped sun dried tomatoes, and chicken. Let rest for 5 minutes and enjoy!
Of course you can add sauteed garlic too.
this is a take off of Pasta Carbonara~ ready in 20 minutes!
--------------------------------------------------------------------------------
Recipe By: gary
Ingredients:
2 cups chopped green curly kale
1 box of Fettuccine
1/3 cup chopped sundried tomatoes
1/2 cup fresh grated (i use a food processor) parmigiano-reggiano
1 grilled organic chicken breast from Field to Fork Farm
1 Egg from Field to Fork Farm
Sea salt, fresh ground pepper, and Extra Virgin Olive Oil to taste
Directions:
Prepare and chop kale by pulling leaf away from the stem. Wash leaves. Spin
or pat dry. Stack leaves, rollup and cut into thin ribbons
(chiffonade).
Have chicken breast grilled in advance (I used a leftover one from the night before) and chop into bite size pieces.
Boil pasta for the required time but for the last minute place a colinder over the boiling pot, add the kale and put a lid on it and steam for 1 minute.
Drain pasta and add back to the hot pot. Into the pot crack the egg and add the cheese and mix. Add olive oil to smooth consistancy. Season to taste with sea salt and pepper, add the Kale, chopped sun dried tomatoes, and chicken. Let rest for 5 minutes and enjoy!
Of course you can add sauteed garlic too.