Babies and butterflies for dinner? Baby Courgettes and Leeks with Farfelle Pasta
At the supermarket the other day I scored baby leeks and courgettes (zucchini), and a friend added to my supply of infant squash with some tiny courgettes with blossoms still attached.
I didn't have a plan going in. But sometimes the best meals start that way. I sliced the courgettes in half lengthwise and trimmed the baby leeks. They may be babies, but those dark green tops are still tough. I sautéed the leeks in oil, added some garlic, and then the courgettes. Meanwhile, I started some farfelle pasta boiling. What better to serve with babies than butterflies?
The occasion seemed to call for lemon, and walnuts too. Basil, always available fresh from my kitchen window, completed the ensemble. (Baby Greek basil would have been better, in keeping with the theme.)
Since the weather was so nice we ate al fresco on the patio, where we enjoyed our pasta with baby vegetables, a glass of Rioja, and some fresh baked ciabatta bread.
I wrote up the recipe, but it's quite easy to improvise using whatever babies the stork brings you.
Farfelle Pasta with Baby Vegetables
1 tablespoon olive oil
8-10 baby leeks, cleaned, sliced in half, tough green bits discarded
8-10 small mushrooms, sliced
8-10 baby courgettes, sliced in half lengthwise
2 cloves garlic, minced
farfelle pasta, enough for 2-3 servings
1/2 cup walnuts
fresh herbs (basil, tarragon, etc)
1 lemon, sliced
salt and pepper, to taste
Bring salted water to boil for the pasta. Add pasta and cook according to package directions.
Heat the olive oil in a wide skillet. Saute the mushrooms and leeks for 5-6 minutes, stirring occasionally. Add the courgettes and garlic. Stir to coat with oil, and after 3 minutes or so, add a 1/2 cup or so of the pasta cooking water.
Cover the pan and let the vegetables steam in the water another 3 or 4 minutes, until the squash is done.
Meanwhile, toast the walnuts in a pan over dry heat a minute or three—watch so they don't burn!
Scoop the cooked pasta into the pan with the vegetables, or alternatively combine the pasta and vegetables in a bowl and toss together. Season with salt and pepper, if desired. Serve with lemon slices, walnuts, and snipped herbs.
