Verde Grezze with Pasta
A great entertaining
dish for mid-summer into early fall, this hearty dish makes the best of
the end of the season’s produce with this wonderful, fresh dinner.
8 oz pasta, such as a small penne, spaghetti, bow tie, etc.
1-2 cloves of garlic, roughly chopped
½ cup peas
½ cup corn kernels
1 small zucchini, halved lengthwise and sliced thinly
12-15 cherry or grape tomatoes, sliced in half
4 green onions, ¼-inch slices
¼ cup chopped fresh basil (or about 1 tbs. dried)
½ cup chopped fresh parsley
1, 15 oz. can of chickpeas rinsed and drained
Salt and pepper to taste
½ cup grated Parmesan cheese
1/3 cup olive oil
Bring water to a boil, add pasta, a pinch of salt and the chopped garlic (this will gently infuse its flavor into the pasta while it cooks and soften the raw garlic). Cook pasta until al dente – see times on your packaging. Meanwhile, prep your vegetables and place them in a large serving bowl. Add the herbs, cheese, salt and pepper and toss. Let these set at room temperature while the pasta finishes cooking.
Drain the cooked pasta
and toss it with your prepared vegetables. Drizzle over your olive oil
and toss again. Finish the dish with an additional sprinkle of Parmesan
if desired. Serve warm or at room temperature. Stores and reheats well.
Serves 4 as a main dish.