So per Monday’s post, Great Grandma’s Bastardized Pigeons, here is the recipe for the pasta salad.
1 box or bag cooked tri-color veggie pasta
1 head of organic, local kale washed and cut into thin ribbons
1 pint organic, local cherry tomatoes – halved
3 local, organic garlic scapes thinly sliced
1 can organic red beans
1 cup organic corn
1/2 a lime’s juice
3-5 sprigs of thyme (I used golden thyme from the garden. It’s lime-y)
As many basil leaves as you have! (I used sweet Italian from the garden – next time I’ll use two different types.)
Olive oil & Salt and pepper TT
1. Cook pasta, drain, let cool.
2. Add the scapes, beans and kale to a saute pan over medium heat with a bit of olive oil.
3. Once the kale starts to wilt, pull it all from the heat. Let it cool.
4. Add together the pasta, contents of the saute pan, tomatoes, corn, and herbs – you can cut the basil, or leave it whole – it’s up to your preference. I ripped the leaves in half. Drizzle with olive oil and half of a lime’s juice. Mix altogether, salt and pepper to taste, and let cool in the fridge. “The longer it sits, the better it gets!”