recipe: Roadside Vegetable Stand Pasta Supper
Peggy Lampman | Contributor
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Road construction can really bite into local businesses. Take the vegetable stand on the corner of Stadium and Packard in the parking lot of Circle K Gas (1420 E. Stadium). With all of the neon construction barrels and flashing arrows, it could well be called the against-all-odds vegetable stand.
Last September, I made Crowder Peas and Bacon with a Tomato-Scallion Relish, after consulting with him on how to best cook the peas he was selling. He's delighted to chat with his customers, and gives first-hand advice on ways to utilize the produce he sells.
Yield: 4 servings
Time: 25 minutes
1/3 cup pine nuts
2 large cloves garlic, cut in half
6 ounces dry linguini (I used 1/2 bag Al Dente Spinach Linguini)
3 ears of corn, shucked; remove kernels from cob with a sharp knife
2 tablespoons extra virgin olive oil
1 pound tomatoes, stem ends removed, then cut into 1/4-inch dice
1 cup basil leaves, torn or chopped
3 tablespoon crumbled goat cheese
1. Bring a large pot of salted water to boil; preheat oven or toaster oven to 350 degrees.
2. Toast pine nuts and garlic in oven 2-4 minutes or until pine nuts are golden. (Pine nuts burn quickly so pay attention to them in the last minute of cooking time.)
3. Boil pasta according to package instructions. In the last minute of cooking time, add corn kernels and cook 1 minute. Drain, place back into pot and toss with olive oil.
4. Finely chop garlic with a bit of kosher salt. Toss garlic, toasted pine nuts, tomatoes and basil with linguini-corn mixture. Garnish with goat cheese crumbles and serve.