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Oh my lanta it's finally CSA time which means we've started receiving our Farmshare box every Tuesday! If you've not done this before, I highly advise that you give it a go! Out here in the western suburbs of Minneapolis, we signed up for a CSA program through Fox and Fawn Farm and have absolutely loved it. This year, in particular, has brought great produce already and a variety of fruits and vegetables to widen our culinary adventures. The farmer's weekly emails provide serving and recipe suggestions as well, so don't worry if you feel like you don't know how to use everything you get! It's SO worth it! Plus, a CSA Farmshare is a great way to support local farmers and get affordable produce straight from a source you trust.
We had a whole bunch of kale and spinach from the previous week that I had to use up to make room for all of the great new produce we were about to get, so I literally took it all, chopped it up and made pasta. Whenever I'm at a loss of what to make with some of these CSA ingredients, pasta and pizza are easy scapegoats that never disappoint. Between the locally grown kale and spinach, and herbs straight from my deck, this pasta was packed full of deliciously fresh flavor. Bonus? It comes together in the time it takes to boil pasta.
For the Pesto
1/3 c. grated parmesan (plus more freshly shaved parmesan for topping at end)
large handful of fresh basil
1 garlic scape - finely chopped or 1 T. minced garlic (use half for the pesto and the other half for the pasta greens)
2 T olive oil (plus an extra drizzle for the pasta greens later)
pinch of salt and pepper
For the Rest of the Pasta
12 oz gluten free penne - cooked and drained
1 c. kale - roughly chopped
3 large handfuls of spinach - roughly chopped
1 c. heavy cream
1 c. tomatoes - diced
While pasta is cooking, blend pesto ingredients in blender (a ninja or magic bullet work great for small amounts like this).
Heat large pan over medium-high heat and drizzle in 1/2 T olive oil. Add garlic and stir to cook about 30 seconds. Add kale, spinach and a pinch of salt and pepper. Stir frequently and sauté until just starting to wilt (about 2 minutes). Remove to plate and reduce heat to low. Add cream and pesto to the pan and whisk to combine thoroughly. Bring to simmer and let reduce about 5 minutes, stirring occasionally. Taste for seasoning and add more salt and pepper to taste as needed.
When pasta is ready, drain and add to cream-pesto sauce. Stir in kale/spinach mixture and tomatoes. Serve topped with freshly shaved parmesan.