Our good friend, expert preservationist and ultimate SF citizen, Megan of Guerilla Curatorship, posted this ridiculously delicious and easy recipe. We’ll be making this for her soon because that seems to be the main reason she posted it. WELL PLAYED, MEGAN.
This is a CUESA recipe from the Ferry Plaza Farmer’s Market today. Their thing is to prepare a delicious recipe from things you can buy at the farmer’s market, to better educate you on how it’s totally feasible price-wise, and totally better for your health and happiness to shop locally for fresh produce. I’m feeling it. I had a sample (actually multiple) of this pasta dish today and it is the only thing I ever want to eat again. Bummer for me, they don’t actually sell portions to go at the ferry plaza stand, they just make little samples to tease you and hand out the recipe. I suggest you go make me some.
Because you can’t see the other side of the card, I will copy the directions for you, here below:
1. Pulse 3/4 cup of the almonds, garlic, lemon zest, parsley and arugula in a food processor until well combined; slowly drizzle in olive oil while pulsing until sauce is desired consistency (theirs was kind of a grainy pesto.) Add salt and pepper to taste. Set aside. Chop the remaining almonds and reserve for garnish.
2. Bring a large pot of well salted water to boil. First blanch broccoli raab (rabe?) until leaves turn bright green (about one minute) and drain; blanch broccoli di ciccio until tender, remove from water. Chop into bite size pieces with the broccoli rabe and set aside. Bring water back to a boil and add pasta (I think they used a whole wheat pasta - I would recommend doing so), cook until done. Reserve about 1/4 cup of pasta water, and drain pasta well. In a large serving bowl mix together broccolis, pasta and pesto - add the reserved pasta water if pesto is too thick - and mix well. Taste and adjust seasoning for salt and pepper, top with reserved almonds and serve.