March-April 2014

Page 71

PASTA PRIMAVERA 4 servings under $5 per person


s every season seems best to us in its turn, so the coming of spring is like the creation of Cosmos out of Chaos and the realization of the Golden Age.” —Thoreau

While comfort from the winter cold can always be found in a rich and hearty stew, the verdant offerings of spring bring joyous renewal. With most cold days behind us, asparagus, peas and all the cruciferous greens imaginable are starting to come in. The East Nashville Farmers Market will begin in May, but in the meantime there are plenty of local farms producing spring vegetables that are now available at The Turnip Truck. That

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1 finely chopped shallot ½ red bell pepper thinly sliced 1 cup broccoli florets cut into small pieces 1 large bunch asparagus cut on the bias into 1-inch pieces reserving tips ½ cup green peas 1 cup shredded carrots 3 garlic cloves minced 2 Tablespoons of First Fresh Extra Virgin Olive Oil + 1 tablespoon for finishing ½ cup vegetable stock

’HOOD Recipes from East Nashville favorites

By Melissa Corbin locavore favorite is an endless resource from anything on how to treat spring hay fever or detoxify your body from the impurities of winter to an endless supply of artisan fare perfect for that first spring picnic. It’s also where we found all of the ingredients for our Pasta Primavera.


Ingredients • • •

Cookin in da ’

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1 teaspoon lemon zest Juice of ½ lemon ½ cup grated Kenny’s Farmhouse Asiago Cheese + extra for finishing Salt and Pepper 1-2 tablespoons of chopped dill or other fresh herb in season 1 small bunch green onions cut on the bias in ½ inch pieces 1 8.8 oz. package of Bionaturae Organic Pappardelle 6 cups water

WILL MOTLEY OF WOODLAND WINE MERCHANT SUGGESTS TWO DELICIOUS WINES THAT WILL PAIR VERY WELL WITH OUR SPRING RECIPE: Gobelsburger Grüner Veltliner $17 Grüner Veltliner Kamptal, Austria The Cistercian monks of the Stift Zwettl monastery have been farming the vineyards of Austria’s Kamptal region since they arrived in 1137, including the lands belonging to the ancient estate that gave this winery its name: Schloss Gobelsburger. The young vines of this Grüner Veltliner exemplify the bright, high acidity offerings embraced by wine aficionados in recent years. It is a highly versatile food wine that lifts the palate. Nervy, vibrant; green apple, white pepper; complex minerality

In a large stockpot add water and a generous amount of salt. Bring to a boil and stir in pasta. When pasta is al dente or firm to the touch drain and set aside. It is important to note: Don’t be tempted to throw all the vegetables into the pan at once, because not all vegetables cook at the same rate of temperature. The trick is to keep the vegetables crisp and full of spring flavor. Heat the olive oil with several cracks of black pepper in a large sauté pan. Add the shallots and red bell pepper. When the shallots become glossy, add a pinch of salt, broccoli, and the asparagus pieces. Stir occasionally for approximately 2 minutes before adding the peas, carrots and garlic. Stir in vegetable stock and lemon zest. Simmer for 2-3 minutes. Squeeze lemon over the vegetable mixture before adding asparagus tips and cheese. With tongs, fold in the pasta a little at a time. Toss in the herbs and green onions just before serving, leaving a bit for garnish. Add extra salt and pepper to taste. Finish with a drizzle of olive oil and grated asiago to plated pasta and garnish. Allegria! Villa Bucci Verdicchio dei Castelli di Jesi $17 Verdicchio Marche, Italia Bucci is a reference point for Le Marche (a hilly territory in the eastern-central part of Italy on the Adriatic Sea) where Verdicchio vines, in particular, stand out. A key factor in Bucci’s excellence is top-notch vineyard management. Their vines are very old and the cultivation of grapes and olives is entirely organic. Pear, apples, white-fleshed fruit; seamless; superb value

Pick up the ingredients for this dish and plenty of others at The Turnip Truck, 970 Woodland Street. THEEASTNASHVILLIAN.COM March | April 2014 71