Mixed Greens Medley

  • 1 package or 1 full head of fresh spinach
  • 1 cup basil leaves
  • 1 head heirloom lettuce, torn into bite sized pieces
  • 2 cups fresh kale leaves, torn into bite sized pieces
  • ½ cup fresh oregano
  • ½ cup edible flowers mix (nasturtiums, violas, kale flowers, onion and/or chive flowers)
  • ½ package of bow-tie pasta
  • 2 small carrots, peeled and sliced thin
  • ½ pound prosciutto (I have mine cut for me in the deli on the #10 setting)
  • 5 cloves garlic, plus 2 more for pasta water
  • ½ cup olive oil, plus ¼ cup for pasta water
  • ¼ cup lemon juice (or more, to taste)
  • 4 oz pine nuts

Boil bow tie pasta in pot with ¼ cup olive oil, 1 tbsp salt, and 2 cloves of garlic. Cook according to directions and drain pasta without rinsing. Allow to cool to room temp, stirring to avoid clumping.

  1. Chop up prosciutto into bite sized pieces, and sauté in a non-stick pan on medium high heat with ½ cup olive oil, 5 cloves of garlic (minced), and the pine nuts. Saute, stirring often, until the pine nuts are browned.
  2. Remove from heat and add lemon juice. You are creating the light dressing in this stage, so it should have a vinaigrette taste, not too oily, not too lemony. Let the mixture cool.
  3. Rinse all greens, tear into bite-sized pieces and mix together in large bowl along with cooked pasta and prosciutto/pine nut/dressing mixture.

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