Pimienta

While in college, I volunteered with an organization to help teach Hispanic immigrants English. In exchange, I got to practice my Spanish, and my lovely student fed me on a regular basis. The only downside was that she refused to share recipes. The one that I most enjoy recreating is something she called Pasta Pimienta. When she first served it, I thought it was regular spaghetti with pesto on top, but in fact the sauce is based on green peppers. It's definitely unusual, but it's light and refreshing and a great side dish to Tex Mex food. She served it usually with garlicky limey chicken or shredded beef. I tend to eat it as is, with a glass of milk.



Pasta Pimienta
1-2 oz pasta (I use whole wheat)
4 small or 2 large green peppers, cut into large chunks
3 cloves garlic, peeled
2 tbsp olive oil
salt to taste
1 tbsp sugar

Boil water in a pot and cook pasta to al dente.

While pasta is cooking, combine remaining ingredients in a food processor. Pulse until peppers have been almost completely pureed.

Drain noodles, return now-empty pot to stove, and adjust heat to medium high. Once dry, pour in sauce from food processor. Heat for 3-5 minutes, until hot throughout and the raw flavor has been lost. Return pasta to pot, toss to coat.

Serves 2

CSA Pasta

The only downside I can see to CSAs is the fact that you often receive the same vegetables for week after week, and it can get tiring to think up new and different ways to use up that eggplant and green peppers sitting in your crisper. However, once a week, I have a group of friends over for dinner, each with their own cooking tastes, and it turns all recipe creations into a committee decision and brings in an infusion of fresh ideas. Last night's pasta sauce was one of our best efforts.

Heat 1 tbsp olive oil in skillet over medium heat, while cutting...
1 medium eggplant, quartered lengthwise, then thinly sliced
Sautee in pan, covered, stirring occasionally for 10 minutes while preparing...
2 green bell peppers, coarsely chopped
2 small or 1 large onions, coarsely chopped
4 cloves garlic, minced
Add to uncovered pan and sautee until softened. Then stir in...
1 28 oz can diced tomatoes
4 sliced roasted red peppers
2 tbsp sugar
salt & pepper to taste

We served it over whole wheat pasta, and grated cave-aged raw gruyere over top of it all.

It was enjoyed by all, including B.C.




He was particularly partial to the noodles.

(No, I did not actually feed my dog garlic & onions, as I know they are poisonous to him.)