Fresh Pasta

After eating this pasta I decided it is a perfect light springtime kind of meal.  It would taste great with any fresh greens that are starting to spring up around the market these days instead of the broccoli.  You may notice Norbert's awesome fresh kamut pasta was featured once again, due in part to some more awesome bartering going on at the end of market day.

PASTA WITH ARTICHOKES, BROCCOLI AND MELT IN YOUR MOUTH ONIONS

2 Tbsp e.v olive oil

4-5 cups thinly sliced organic onions

1 tsp sea salt

1 head of organic broccoli, chopped (or 1/2 pound greens)

1 can organic artichokes, drained, rinsed and quartered

1 cup organic chicken or vegetable stock

1 pound organic pasta

freshly ground organic black pepper

fresh organic walnuts

freshly grated romano cheese

Method:  Heat the olive oil in a skillet over medium heat.  Add the onion and saute for a minute or so.  Season with salt and saute for 5 more minutes.  Reduce the heat to low, cover and cook for 20 minutes.

     Boil some water for pasta and cook until al dente while you then stir in the broccoli, artichokes and stock.  Bring to a boil then reduce heat, cover and simmer for about 5-8 minutes, stirring occasionally.  

     When pasta is cooked, drain and transfer to the sauce.  Stir well and cook over low heat for about 5 minutes.  Serve hot topped with black pepper, walnuts and freshly grated romano cheese.