Farfalle with Green Garlic, Peas, and Herbed Ricotta

from the Matthew Card collection
Serves 4

Introduction:

Fresh or frozen peas may be used. Newport Creamery-brand ricotta is a local ricotta worth searching out. Feel free to mix herbs, but make sure parsley makes up at least half the bulk. For a richer version, add thin-sliced prosciutto to the pasta.

Ingredients:

• 1 1/4 cups whole-milk ricotta cheese (Shepherds Gate sometimes has fresh ricotta at the Thursday market)
• 1 oz. fine-grated Parmesan cheese (about ½ cup)
• 1/2 cup fine-chopped mixed fresh herbs (parsley, tarragon, thyme, marjoram)
• ~ Kosher salt
• ~ Ground black pepper
• ~ Lemon juice
• 12oz. farfalle pasta
• 1 cup fresh or frozen peas, or sugarsnap peas, cut into ½-inch pieces
• 2 Tbsp. unsalted butter
• 2 Tbsp. extra-virgin olive oil
• 1 large bunch green garlic, root end and tough top greens trimmed, halved lengthwise, and sliced thinly on the bias

Steps:

• Combine ricotta, Parmesan, and herbs in bowl and mix until smooth. Adjust seasoning with salt and pepper and add lemon juice to taste; set aside.
• Bring large saucepan of water to boil over high heat. Season water liberally with salt and cook pasta according to directions on package. Three minutes before the pasta is to be done, stir in peas; drain.
• While pasta cooks, combine butter and oil in medium skillet over medium heat. Once butter has melted, add garlic and large pinch salt; cook, stirring occasionally, until garlic is wilted and soft, about 5 to 7 minutes. Remove from heat.
• Toss pasta with sautéed garlic and season to taste with salt and pepper. Divide equally among warmed bowls, top with large dollop of ricotta mixture, and serve immediately.

This content is from the Matthew Card, at Culinate, collection.

offered by Laurie Sybertz

Ingredients:

• 2 bunches or 2 5oz bags of spinach torn into bite size pieces, If the leaves are small leave whole.
• 3 cups sliced strawberries
• 1/4 lb feta cheese crumbled (Shepherds Gate has the BEST feta, visit her at Thursday market)
• For Dressing:
• 1/2 cup vegetable oil
• 1/4 cup cider vinegar
• 1/2 cup honey or sugar
• 1/4 tsp paprika
• 1 TBL poppy seeds

Steps:

• In a large bowl, toss together spinach and strawberries.
• In a medium bowl, wisk together the oil, vinegar, sugar/honey, paprika and poppy seeds.
• Pour over salad and toss to coat.
• Sprinkle crumbled feta on top.

The salty & sweet taste is great.

offered by Laurie Sybertz

Ingredients:

• 3 cups fresh green peas (from approx. 3 1/2 lbs of peas in pod) or 2 (10oz) pkgs frozen, thawed
• 4 to 5 slices crisply cooked bacon, crumbled
• 1 cup sour cream
• 1/4 cup chopped green onions or chives
• salt and pepper. to taste
• mint or fresh dill, as desired (I like the freshness of the mint.)

Steps:

• Cook peas till tender, about 4 minutes, add to ice water to stop cooking process.
  
• Then add all ingredients and chill.
  
• You may use low fat sour cream and turkey bacon to lighten the recipe.
  
• Serve with poached Salmon or chicken breasts. Enjoy!