When I learned pasta was the theme for this month’s love bloghop, I had dozens upon dozens of recipes go through my mind. You see, pasta of any kind is a huge pantry staple here – I’m 1/4th Italian (which pretty much like being 100% Italian) and I was pratically weaned onto semolina flour. My mom says I could twirl my spaghetti perfectly by age 3. By 6, I knew the best dried pasta brand was the blue box with the picture of the peasant lady – DeCecco, which is still my hands down favorite. (Barilla is a decent substitute.)
So I had visions of writing a post about how to best drain pasta, the perfect way to achieve “al dente” pasta (shut off the stove a few minutes before the recommended cooking time and toss with your sauce still cooking on the stove), how to use the pasta water to thicken your sauce (it only took my husband one time to learn that one should NEVER attempt to clean the pot containing said pasta water before asking wife), what shapes are best for what type of sauce, etc. etc.
Then reality set in. It came down to procrastination and our first spring trip to our outdoor farmers market to come up with this dish. A bagful of beautiful greens and some amazing crimins (I live 25 miles Kennett Square, the mushroom capital of the world!)
I always have frozen potato (dense) or ricotta (light & fluffy) gnocchi pasta in the freezer from a local pasta maker for last minute dinners. This is one of those super adaptable recipes that can highlight any seasonal veggies you have on hand – I’ve made it with tomatoes, squash, green beans, spinach, the list is endless!Print