This week has flown by incredibly fast. So fast, in fact, that I completely forgot to hit "publish" on this CSA post. It's a day late but here it is... In our weekly box we found: half a pound of spinach, two heads of read lettuce, a bunch of assorted herbs (sage, thyme, and oregano), three pounds of asparagus, and a bunch of radishes.
Last night we had Lion's Head Soup to use up the small head of cabbage from last week. We had forgotten how much we love this soup! A great way to use cabbage, especially if you don't really care for cabbage; the pork and the flavorful broth really stand out and help you forget the cabbage is there. A side of steamed asparagus (I split the spears in half and steam them for about three minutes, then dress with butter and salt) accompanies every meal, and a lettuce and radish salad is paired with most.
The spinach and herbs, however, went into a creamy pasta dish. Silas was a big fan of this one, but that could also be because it's pasta. I'm pretty sure he'll eat pasta no matter what else goes with it.
Creamy Spinach Pasta
1 lb. whole wheat elbow (or penne) pasta
1/2 lb. baby spinach leaves, washed and drained
1/2 medium onion, diced
3 garlic cloves, minced
1 TBS. mixed fresh herbs (I used oregano, sage, thyme, and parsley), minced
3 ounces neufchatel (or cream cheese)
2 ounces blue cheese
freshly grated Parmesan, to serve
1. In a large pot, cook pasta according to the box directions. Reserve a cup of the starchy pasta water before draining.
2. While the pasta is cooking, in a large skillet over medium heat melt the fat of your choice (I use bacon grease).
3. Saute the onion and garlic until transparent. Add the minced herbs, season with salt and pepper, and cook for a minute or two more.
4. Add 3/4 of the spinach, turning with a spatula, until just wilted (about 2 minutes).
5. Transfer the onion and spinach mixture to a blender or food processor. Add the neufchatel and blue cheese. Blend until it's a creamy consistency. Taste and adjust seasoning, in necessary.
6. After draining the pasta, return it to the pot and pour on the creamy sauce. Mix to combine. Add a bit of the pasta water to loosen the sauce (I ended up using about 1/4 cup).
7. Stir in the remaining spinach leaves and stir until the heat of the pasta wilts them. Again, taste and add more salt if necessary.
8. Plate and top with freshly grated Parmesan and a crack of black pepper.