December 14, 2018
Prepared by:Chef Chris Erickson, Production Manger
Servings: Serves 3 as entrée; serves 4 as small plate
Preparation and Cooking Time:20 minutes prep, 20 minutes cooking
Chris is a seasoned chef and started cooking variations of this one in college, where anchovies and frozen peas were cheap. While both added flavor and something green (!) to an impoverished pantry, over the years squash and kale would be added as the budget increased.
To this day, this recipe remains an easy and cost-effective, one which has a layered complexity. The sweetness from the squash and peas pairs nicely with the subtle saltiness of the anchovies, which all complements the layers of texture from the noodles and the kale. Lastly, brightness from the cheese and vinegar make this a complete mainstay for busy weeknights. Layer in fresh shelled peas and more expensive cheese and vinegar and it can go toe-to-toe at a formal dinner party.
While this recipe features our gluten-free noodle, it will taste just as delicious on a gluten-full strand.
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