Monday, June 21, 2010

Pasta with kale, garbanzos, and chanterelles

I'm inspired by my friend Lillian's orechiette with hearty greens and sausage post at her site, obsessedwithdinner. We are eating our way through our first CSA box of veggies, so tonight I'm using kale! And rye berries! And spring onions! (The spinach, radishes, and baby carrot will go in a salad on the side.)
I'm simmering chick peas, dried chanterelles, bay leaves, and rye berries. When those are all soft and tasty, I'll sautee the rest of the spring onions and a little garlic. I have some whole wheat penne I'll boil, using Lil's tip of adding the kale at the end of the pasta cooking, then combine all together with olive oil, maybe with a little fresh basil and a splash of white wine. It's not a very summer dinner for the solstice, but today's not feeling very summery, so that's OK.

1 comment:

TSquared said...

I made the vegan version taste sausage-y by adding in a little fennel, dried chili flakes, and oregano. It was deeeelicious!