May 2023
Spring Green Veggie Pasta with Great Frogs Rosé
Spring is bursting with fresh green veggies as well as delicious herbs to flavor your meal. This entrée is made with fresh asparagus, green beans, leeks, chervil or tarragon, parsley and chives. Fresh herbs are blended together to create a French Herb sauce which stands in for pesto when prepared with hot pasta. Topped with toasted walnuts to give a rich nuttiness. White beans are added for texture, flavor and protein, feel free to add a grilled or roasted chicken breast. Great Frogs never disappoints and this is no exception when paired with these luscious green veggies.
enjoy !
Ingredients
10 oz. linguini whole grain, gluten free or a good Italian brand.
8 oz. fresh fresh green beans (haricot vert), trimmed
1 lb fresh asparagus, trimmed and cut into 2” lengths
2 medium leeks, white and light green parts only, thinly sliced
1/2 cup vegetable broth
1 or 2 15 oz. cans cannellini or northern white beans
1/2 tsp sea salt
1 recipe French Herb Sauce (below)
2 cups fresh watercress, remove tough stems, or mild micro-greens
1/2 cup toasted walnuts, slightly chopped
Method
Make French Green sauce.
In large pot cook linguini according to package directions: drain well. Meanwhile, sleam green beans in large pan, steam ing for 3-5 minutes ubntil tender crisp. Transfer to a plate and keep warm. Next steam asparagus in same water for 3 minutes until tender crisp, remove from water, add to green beans, set aside and keep warm.
In an extra large skillet cook leeks in broth over medium-high heat for 3 min or so, then stir in white beans and salt, reduce heat to medium. Cook 2-3 minutes longer, staring frequently.
Toss cooked pasta with 1/4- 1/2 French herb sauce, divide among plates. stir water cress into bean and leeks until incorporated, (if using micro-greens, do not add rather, use to garnish top of entrée. Spoon bean and leeks over top of plated pasta, add desired amount of french herb sauce then sprinkle with toasted walnuts.
French Green Sauce
1/2 cup finely chopped shallots
6 cloves garlic, minced
2 cups packed fresh flat-leaf parsley
1/4 cup fresh chervil or tarragon leaves
2 Tbsp chopped fresh chives
2 Tbsp white vinegar
1 tsp Dijon mustard
2 tsp capers
In a medium skillet cook shallots and garlic with 1/4 cup water over medium heat, 3-5 minutes or until shallots are crisp-tender. Transfer to medium sized bowl.
In a blender, combine parsley, chervil, chives, vinegar, mustard and 1/2 cup water. Cover and blend until nearly smooth, scraping sides of bowl as needed. Add to bowl of shallots and garlic, stirring in capers. May store in airtight container for up to 3 days.
Notes: This recipe used no oil, you may add oil to French green sauce if you choose.
This recipe is a plant based recipe although you may enjoy chicken or pork, grilled or roasted.
Credits: This recipe is one of many delicious recipes found in the Forks Over Knives collection.