Though you might think all we eat is pasta, indignantly - “no, no you say, that isn’t right!” The fact is, however, I love pasta. So often do we eat pasta that one might think that our Euro-mutt selves are indeed partially Italian. Unfortunately, no, at least to either Granola or my understanding. And pasta, as you might know, is such a lovely template for a variety of seasonings, proteins, and veggies. As mentioned in a previous post, I have been having a grand time playing with fun CSA products, and nettles are a natural for pasta. One of the key ingredients in this recipe is harissa, which I have delightfully discovered after reading numerous posts on food blogs about it. Harissa is a North African-based chili pepper sauce, and apparently as diverse in flavors and preparations as all hot sauces come. As far as our tastes range, the dish turned out relatively mild, so if you like spice feel free to be liberal with the amounts. It’s particularly well-suited to dishes like pasta that the flavors can meld and spread with other complimentary flavors, like garlic, onions, and greens.
1 tbsp harissa 1 tsp olive oil 1 tsp worschestire sauce 3 garlic cloves, diced 1 tsp vegetable boullion splash of rice vinegar water
The day before sllice tempeh into four parts and then slice in half then triangles. Boil in water for approx 20-30 minutes, then drain. Prepare marinade and allow tempeh to marinate at least over night, or longer if you have the time.
The Main Dish
2 tbsp olive oil, non-stick pan 1 tsp garlic granules 1 tbsp olive oil 1 tsp kosher salt ½ c half n half 1 tbsp Marrakech preparation harissa 2 bunches of ramps, bulbs & greens sliced ½ bunch torn chives 1 bunch of nettles, washed & de-stemmed 1 bunch of sorrell, washed & de-stemmed 12 oz crimini mushroooms, washed & sliced chiocciole pasta (8 oz)
Place medium size pot of water on to boil for the pasta. Heat a non-stick pan over medium-high heat, then add 2 tbsp olive oil. Add tempeh with garlic from marinade (though not actual marinade) and allow to sear until crisp and browning on each side. Remove from pan and set aside. Add additional 1 tbsp olive oil and allow to heat for a few seconds. Add and saute ramps for about 5-10 minutes, allowing to cook until soft and somewhat crisped in spots. Add mushrooms and allow to cook for about 4 minutes, or until juices start to run out. In the meantime, check pasta and if done, drain and rinse. In the non-stick pan, throw in washed and de-stemmed sorrell & nettles, mix thoroughly and allow to wilt. Add salt, garlic granules, chives, harissa, and salt. Mix thoroughly, add half n half, and then turn to low to simmer.
Once heated and simmering, add pasta, sprinkle with Parmesan mix thoroughly, scoop into bowls and serve. Enjoy!