Peony 'Sarah Bernhardt'

Peony 'Sarah Bernhardt'

Wednesday, July 2, 2008

Pasta with Fresh Lemon, Tomato & Basil

Original Recipe by Miss Jolie Ann
Inspired by my friend Sherrie

My co-worker and friend Sherrie is a ray of sunshine in my life. She is full of smiles, affection, warmth and humor for all who cross her path. She even calmly puts up with me when I can't sit still because I'm so hyper from my otc hayfever medication. Ever since she has found out about my kitchen-garden blog and my desire to complete a cookbook, she's been unconditionally supportive and encouraging.

Sherrie and I share a love of fresh home-grown seasonal produce and homecooking. While sharing telephone switchboard duty at our workplace we often swap stories of garden and recipe favorites. If you doubt Sherrie's influence on me let me share the infamous Giant Red Mustard Greens story. I have never grown mustard greens or had any desire to grow them. I don't think I've ever cooked with them either. In early spring when Sherrie and I were getting to know each other she shared how much she loved eating home-grown Giant Red Mustard Greens. Well, I trusted her completely, no questions asked. How could i have missed out on Giant Red Mustard Greens all this time? I set out to find starter tray packs of this mystery vegetable. Every week I looked for it at work (oh yeah, just a reminder-we work in a plant nursery), has it come in yet? I kept bugging and bugging the veggie chicks Jenn & Lana, until finally it arrived. I planted it, it thrived in my garden and upon harvest and cooking it was delicious.

But, I digress....Last week Sherrie was enthusiastically sharing her current favorite dinner recipe "Boxcar." Which is essentially cooked spaghetti with a raw sauce of fresh tomatoes & basil. She and her husband ate it several days in a row without tiring of it. So, Sherrie's boxcar inspired me to invent this pasta with fresh sauce of lemon, tomato, basil & garbanzo beans. I threw in the optional garbanzo beans to add some protein. This recipe is quick and easy to prepare-throw together the sauce while the pasta boils. Serve at room temperature. Yum!

Love ya Sherrie!

In Health,
Miss Jolie Ann

Pasta with Fresh Lemon, Tomato & Basil

1 lb organic spaghetti or linguine --No linguine for Harry! :)
4 ripe fresh organic tomatoes-chopped
2 cloves organic garlic-pressed
Handful of organic basil leaves-cut into thin ribbons
Freshly squeezed juice of 3 organic lemons
1 tsp fresh organic lemon zest
1/4 cup organic extra virgin olive oil
Optional: 14 oz can organic garbanzo beans, drained & rinsed
Sea Salt & Black Pepper to taste
Freshly shredded organic Parmesan cheese to taste

1. Cook pasta according to package instructions. (Usually boil 10 minutes...)

2. While pasta is cooking, combine tomatoes, garlic, basil, lemon juice, lemon zest, olive oil, and optional garbanzo beans in a large bowl.

3. Drain pasta, rinse with cold water, drain again. Place pasta in bowl with lemon tomato mixture. Stir to combine. Add salt and pepper to taste. Let cool and come to room temperature. About 10 minutes. This also allows the pasta to absorb some of the tasty liquids.

4. Top individual servings with shredded Parmesan cheese.

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