Tag: corn

Southwestern Style Black Bean Pasta

Do you have an overabundance of tomatoes? Summertime is tomato time in my life. I could eat a fresh tomato salad practically at every meal when the tomatoes are fresh from a farm. The flavor is beyond compare and I can’t seem to get enough of it!

At the farmer’s market last weekend I went tomato crazy! When I posted this photo on  Instagram and Facebook, my sister-in-law requested I come up with a new recipe for her bumper crop of tomatoes.

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I put my thinking cap on and thought of the other farm fresh vegetables and herbs I bought. A summer favorite side dish of mine is a black bean, tomato and corn salad. So, I thought: why not use black bean pasta and make more of a meal with these flavors? FullSizeRender (31) I converted the salad into a warm pasta dish- and here it is! My husband was the guinea pig- and he gave it his seal of approval!

SOUTHWESTERN STYLE BLACK BEAN PASTA

Heat oven to 375

INGREDIENTS:

5 oz black bean pasta

1 ear of corn, kernels cut off

1 pint cherry tomatoes, cut in half lengthwise

½ cup small dice of red onion

¼ tsp red pepper flakes

Extra Virgin Olive Oil

2 TBS lime juice

2 TBS cilantro

Salt and pepper

METHOD:

In a rimmed baking sheet combine the corn, tomatoes and red onion.

Toss with 2 TBS olive oil (or more as needed), salt and pepper.

Roast for 10 minutes, add the red pepper flakes and continue to roast for another 5 minutes.

 

Meanwhile, cook the pasta in a large pot of salted boiling water according to the package directions. Do not overcook. Bean pastas turn from perfect to mush in a matter of seconds.

Drain the pasta, and transfer to a large shallow bowl.

Add the roasted vegetables, the lime juice and cilantro.

Enjoy!

 

 

Pasta Estiva

PASTA ESTIVA

This dish is my version of a pasta that Chef Eric of Bistro Rollin often makes special for my husband and me. Bistro Rollin is a wonderful restaurant in Pelham owned by the great hosts, Barbara and Arthur Bratone- our favorite Friday night hang out!

You’ve all heard of Pasta Primavera- right? Meaning “springtime pasta”, because the vegetables used in that dish generally make their appearance in spring. I’ve named this dish Pasta Estiva , meaning “summertime pasta” because the vegetables here appear in summer (and through early fall) at your local farmers’ market.

INGREDIENTS:

2 medium zucchini, grated (to yield about 2 cups)

3 carrots, grated (to yield about 2 cups)Veggies for Pasta Estiva

2 cups cherry tomatoes, cut in half

1 ear of corn, kernels removed

2 cloves garlic, minced

Handful of basil, shredded

½ cup Extra Virgin Olive oil (EVOO), divided

½ pound Rigatoni Pasta

Salt and pepper to taste

METHOD:

Bring a large pot of salted water to the boil.

Meanwhile, in a large sauté pan heat 2TBS of the EVOO.

Add the corn kernels and sauté for about 2 minutes. Add the garlic, cook another 2 minutes.

Add the zucchini, carrots and cherry tomatoes.

Sauté over medium high heat, until the vegetables are wilted and just cooked through. This should take about 5-7 minutes. Add salt and pepper to taste. Set aside.

Cook pasta according to package directions. Reserve ¾ cup of the pasta cooking water.

Drain the pasta and add to the pan with the vegetables.

Heat over medium heat- adding some of the EVOO and some of the pasta water to loosen the vegetables and make a “sauce”.

Add the shredded basil and enjoy!

Serves 3-4

Late Summer Corn and Green Bean Salad

2015-07-16 18.40.13I LOVE my summer Saturday ritual of visiting the Bronxville, NY Farmers’ Market!

As the weeks progress, the offerings get more and more bountiful. This simple salad uses the summer staples found everywhere.

INGREDIENTS:

To serve 4

3 ears sweet corn, kernels sliced off the cob

1 pound string beans

2 beefsteak tomatoes

handful of fresh basil, cut into thin strips

olive oil to taste

splash of white wine vinegar

METHOD:

Heat 2 TBS extra virgin olive oil in large saute pan

Saute the corn kernels over medium high heat for a few minutes until crisp tender; season with salt and pepper.

Blanch the green beans in a large pot of salted boiling water until crisp tender- about 5 minutes.

Cut the beefsteak tomatoes into wedges.

To assemble – gently toss the corn, beans, tomatoes and basil together on a large platter. Season to taste with salt, pepper, more olive oil and a splash of vinegar. Only add the vinegar right before you serve it to keep the beans from turning yellow.

Enjoy!