Disclaimer: I fully realize how lame it is to post about food and not include a picture. I’m currently in the process of researching digital cameras, so that future installments of Experiments in Food will have pictures of the finished product.
Ingredients:
1 bunch of kale, chopped
1 smallish bunch of carrots, peeled and chopped
half a head of garlic
about 8oz of dried pasta (I used strozapretti)
4 oz or so of delicious gorgonzola (I used Rogue Creamery’s Oregonzola)
4 oz of half and half (I didn’t use quite this much, and added some water–probably would have used milk if I had any)
about a tablespoon of butter
Method:
Start pasta water. Peel garlic and smash with the flat part of your knife. Peel and chop carrots. Heat up some olive oil (your discretion, I never measure this part) and once it’s hot, add the garlic and saute for a few minutes. Add the carrots. While the carrots and garlic are cooking, wash and chop the kale. When the carrots are bright orange and the garlic is getting soft, add the kale. Cook veggies until kale is bright green and carrots are a little soft, but not mushy.
In a separate saucepan, combine the cheese, half and half and butter over low heat. Stir this mixture often until it’s smooth, then turn off heat.
Once the pasta is finished cooking and drained, combine veggies, sauce and pasta. Top with freshly ground pepper and extra cheese if you’d like.
Verdict: Tasty!
What I Would Change Next Time: Not much. I might use a smaller pasta, though, so that I could get a more even amount of veg and pasta in each bite.
Wine: Image du Sud Cotes du Rhone 2005
Edited to add: You know, some pine nuts or walnuts would have been a nice addition, now that I think of it.
