Garden Bed Pasta | Blue Goose Farms x Lee Valley

COOK WHAT YOU GROW EVERYTHING BUT THE SOIL IN THE BLUE GOOSE FARM GARDEN BED PASTA WITH LEE VALLEY!!!! ONLY THE FRESHEST OF THE FRESH VEG FOREVER!!!

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INGREDIENTS
Dry Bucatini Pasta
1 Small Eggplant
1 Large Tomato
2 full Kale leaves
1 Onion
4 cloves Garlic
1 Small zucchini
3 Jimmy Nardello peppers
1 Lemon
Anchovies
Olive Oil
Parmigiano Reggiano
Basil
Chives

METHOD
1. Start by dicing your eggplant into ½” chunks. Heat your pan on high, coveringthe base with olive oil. Put in your eggplant once the oil is hot. Allow edges to crisp up as it is cooking then season with salt. Once browned, set aside in a separate bowl.
2. Mince garlic, dice onion and slice your Jimmy Nardellos. You can leave the seeds in as this pepper is not too sweet. Add more olive oil to your pan, add the garlic, onion and 2-3 anchovies, diced.
3. Begin boiling your pasta. To your pan, add small diced zucchini, and squeeze your tomato, cut in half over over the pan so that all the pulp is added to the sauce, and stir frequently. Add one ladle of pasta water.
4. Thin slice kale leaves (including the stems) but don’t put the kale in yet as it will go in last.
5. Add your eggplant pack into the pan, basil leaves and allow to simmer for a few minutes
6. Add kale leaves. Use pasta water to thin out your pasta, then when your pasta is cooked, add to your sauce and mix through. Season with salt and fresh cracked pepper as desired. Finish with the juice of one full lemon.
7. When serving, top with Parmigiano Reggiano and chives.