Garden Fresh Mexican Pasta-CSA
I have been interested in the CSA (Community Supported Agriculture) program and recently bought a trial box from Rock Dove Farms in
Central Ohio. It was exciting to see what I would get and I was ready to get cooking. It reminds me of the cooking competitions where you get a box of ingredients and you have to make a meal. I love it, to me that’s the best way to cook, whatever you have on hand. Of course I got a great variety of vegetables and will be able to make a variety of meals.
Look what I got! 2 heads of cabbage, 2 bunches of parsley, 2 bags of perfect arugula, and a variety of hot peppers, some radishes and a
beautiful assortment of little tomatoes. A couple of things come to mind, like Halushka or Fish Tacos with Radish Slaw (both of these recipes can be found at homegardencook). My neighbor Carol bought me some gluten free corn pasta recently that I have not experimented with yet so I decided on a pasta dish. The peppers, tomatoes and radishes looked delicious and I happened to have some perfectly ripe avocados and a nice bunch of cilantro on hand so I started thinking “Mexican Pasta”. I also served the arugula as a simple side salad with
balsamic dressing and shards of asiago cheese. It all came together well and made for wonderful dinner.
Garden Fresh Mexican Pasta
12 ounces corn pasta*
½ cup chopped sweet onion
1 large garlic clove, minced
1-15 ounce can black beans, rinsed and drained
2 cups shredded cooked chicken
4-6 peppers roasted and chopped
2 Tablespoons extra virgin olive oil
3 cups rough chopped tomatoes
1 cup chopped radishes
1 cup chopped cilantro
1 avocado peeled and chopped
1-2 fresh limes
Salt and Pepper to taste
Cook pasta according to package directions. I used corn pasta in a raddatore shape. I thought it would taste “corny” but surprisingly
it didn’t. Any gluten free or whole grain short shaped pasta will do.
In a very large pasta bowl place onion, garlic, black beans, chicken and peppers. I used leftover grilled chicken breast; any type of cooked
chicken will work including a rotisserie chicken. I’m not sure what kind of peppers I had; I used a couple of each and instead of firing up the outdoor grill I charred them on the gas stove top and when they cooled I rubbed the skin off. Seed them if you like and slice into ¼” slices.
As soon as the pasta is done, drain and pour the hot pasta over the ingredients in the pasta bowl. This will briefly cook the onions and
garlic and warm up the other ingredients. Drizzle the pasta with olive oil. Let stand while chopping up the rest of the ingredients (about 10 minutes). Toss until thoroughly combined.
Top with tomatoes, radishes, cilantro and avocado. Squeeze the lime over the avocado chunks and toss the whole batch of pasta gently to
combine. Season with salt and pepper to taste. Serve immediately with lime wedges on the side.
Makes 4 hearty servings.
*this is a Gluten Free recipe but feel free to use any of your favorite short pasta
Simple arugula salad. Wash and dry arugula, tear into pieces and place in a salad bowl. I made a quick balsamic vinaigrette by whisking
equal parts balsamic vinegar and olive oil. I added a squeeze of agave syrup and salt and pepper to taste. Pour over arugula and top with shards of asiago cheese.
