So many things to do during the holiday season, including shoveling our first snowfall of the season today. Here is one easy way to keep fueled with delicious and healthy foods, including a relative of kale called rapini, that are a snap to make for supper.
I purchased a large bunch of fresh, locally grown rapini (sometimes called broccolini) at our local farmers market this morning grown by Jonathan and Karlene Goetz of Riga, MI, in their hoop houses. I always look but usually pass by the tiny bunch of rapini at the grocery store, shipped from California, that sells for $3.99, but this enormous bunch was only $2.00. Karlene assured me that they would be showing up every week during the winter, and I assured her that I was a "regular" and would also show up to purchase fresh greens all winter long. Now that is a relationship that is truly "Made in Michigan!"
• 6-8 ounces of whole wheat pasta (made by a local company called Pastabilities)
• 1/2 large bunch rapini, washed and cut into pieces (about 4 cups fresh)
• 3-4 roasted tomato halves (frozen last fall, thawed just a bit and cut into small pieces - canned, drained tomato pieces will also do here, saving the juice for something else)
• 1 small stalk of fresh rosemary - snip the leaves off
• 2 'ice cubes' of garlic scape pesto, thawed (my husband makes this recipe and freezes it for use all winter - any pesto will do)
1) steam the rapini for just a few minutes using a steamer basket - do not overcook
2) cook pasta until still al dente, drain well
3) combine cooked pasta in large serving bowl with pesto, tomato pieces, rapini, and rosemary leaves
4) toss to distribute all ingredients
Serve with additional freshly grated hard cheese (not really necessary), fresh crusty bread, and a salad, if desired. Also very good and filling all by itself. These amounts made enough for 2 very hearty servings with one serving left over for lunch tomorrow, which will be very tasty to eat either warmed up or chilled.