A pretty little bowl for lunch, light to keep going for the remainder of the afternoon, and filling enough that you’ll have energy to do it. I tossed the pasta with Greek yogurt, a sprinkle of parmesan cheese, grilled chicken and edamame beans, but you can substitute green peas. Sure beats going out – I mean, unless you count going to the garden to pick your greens.
Our veggie gardening is really paying off this year – I thought lettuce would be fussy, but all it wants is a decent soil mix and water. This year, I bought a little packet called the West Coast Market Blend – curly endive, tender sweet red oakleaf lettuce, green escarole, blonde chicory, arugula and chervil. This is all exploding in our container boxes right now – I’m so happy I gave it a go, there’s no way I could get the same flavor store-bought. I have a feeling that I planted them too close (I always do that…), so we’ll just have to keep snipping off the leaves.
You don’t need a yard, or garden to grow greens – you can just set up some small boxes in a sunny window. It’s so fun and rewarding to eat what you’ve grown yourself.
That’s it for today!
- 400g penne pasta
- 2 chicken breasts, seasoned, grilled and cubed
- 4 cups garden greens
- 1.5 cups edamame beans, cooked
- 1.5 cups Greek yogurt
- ½ cup freshly shredded Parmigiano Reggiano
- salt and pepper to taste
- Cook the pasta to al-dente and drain. Toss with the rest of the ingredients and season. Eat in the sun.