Shared Recipes

Allen Farms Pea Green Pesto

A recipe of our own!

¼ cup pine nuts
1 clove Garlic
1 box/bag of Pea Greens (1/4 lb)
1 TBS Atwells Gold Cheese
Salt & Pepper
2 TBS Extra Virgin Olive Oil (EVOO)

  1. Toast Pine Nuts in a dry pan
  2. Mash garlic & pine nuts till paste forms
  3. Chop & add pea greens a little at a time 
  4. Microplane cheese…add into mixture
  5. Stir in EVOO until desired consistency
  6. Salt & Pepper to Taste  

Spaghetti with Creamy Egg, Beacon, and Pea Tendrils

Recipe courtesy of:
Al Forno Restaurant

2 large eggs, at room temperature
Pinch of sea salt (optional)
1/4 cup freshly grated Parmigiano-Reggiano
1/4 cup freshly grated Pecorino Romano
1/3 cup finely chopped bacon
1/4 teaspoon hot pepper flakes
1 plump garlic clove, peeled and finely minced
1/4 cup extra virgin olive oil
3 cups loosely packed pea tendrils
8 ounces dried spaghetti
1 tablespoon unsalted butter 

  1. Bring a large pot of water to a boil for the pasta.
  2. Mix together the eggs, optional salt, Parmigiano-Reggiano, and Pecornio in a small mixing bowl. Set aside.
  3. Heat the bacon, hot pepper flakes, garlic and olive oil in a large straight-sided sauté pan over moderate heat. Cook, stirring of then until the garlic is golden. Add the tendrils and a 1/3 cup of the boiling pasta water to the pan, taking care not to burn yourself as the oil may spatter. Toss together to wilt the tendrils. Most of the water will evaporate. Set aside off the heat.
  4. Generously salt the pasta water and drop in the spaghetti. Cook, stirring often until al dente. Drain the pasta, reserving about 1/2 cup of the boiling water. Transfer the pasta to the sauté pan and toss over low heat. Add a few tablespoons of pasta water and the butter and toss again. Off the heat, quickly add the egg and cheese mixture and toss constantly until the strands of spaghetti are coated. The eggs should remain creamy without curdling, Serve right away in warmed bowls.