Sunday, August 17, 2014

Fresh Greens Pasta Pie

When the people in my life have birthdays I serve them pie. Not pie of the traditional type, you know, filled with apples or berries, but with fresh greens sautéed until wilted then tossed with nutmeg and mozzarella atop a crunchy pasta base. That kinda pie. No one missed the fruit pie, promise. 

I'm such a HUGE fan of chard. I've been eating it all summer like this with a couple-ah eggs atop, possibly some potatoes from the tinfoil treasure that was on the grill last night. Or I've done this with chard, too for a more quiche-esk rendition. It's all verrrrry good. 
 Chard, Chard the magical Fruit! The more you eat the more you toot!
I'm so happy my father-in-law's birthday gave me a reason to spoil the ones I love with deliciously healthy food and it gave me an excuse to cook more fussily, which I haven't done much of lately. You don't really need to fuss with Summer Time Food, do you? Salt and pepper a cucumber, grill a zucchini and slice a tomato with a piece of toast and supper is served! No fuss. But this pie is all fuss. And worth every fussy second! 
 
Tell me... How do you simply prepare Summer Time Food from the garden and farmer's market? 


Fresh Greens Pasta Pie
recipe by From Asparagus to Zucchini 



 Non-stick cooking spray or butter, for greasing pie plate
6 ounces angel hair pasta
2 tablespoons butter
1/3 cup grated Parmesan cheese
5 eggs, divided
EVOO
1 small onion, chopped
4 cups chopped chard, kale, spinach or similar green
1 cup shredded mozzarella cheese
1/3 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
Several shakes hot pepper sauce

Preheat oven to 350ºF degrees.

Grease a 10" pie plate with cooking spray or butter. Set aside. 

Cook angel hair pasta according to package instructions, making sure to leave pasta al dente. Drain and return to hot kettle. Toss in butter and grated Parmesan - stir vigorously until well combined. Add in 2 eggs and stir until well combined, spoon into greased pie plate and shape into a crust-form. Tent pie plate with tin-foil and bake for 10 minutes. 

Meanwhile, heat EVOO over moderate heat, add in onion and sauté until softened, about 4 minutes. Toss in greens, season with salt and pepper and sauté until wilted, about 8 minutes. Remove from heat and allow to cool slightly. 

Once the greens have cooled slightly, stir in remaining ingredients. Combine well. Pour into pasta shell, loosely cover with tin-foil and bake for 35 minutes. Remove tin-foil and bake for an additional 5 minutes, or until center is set. Let stand 10 minutes before slicing. 

2 comments:

Della Cucina Povera said...

Looks like a pretty magical dish for all this fall weather we're (already) encountering. Yum!

Becki Melvie said...

Della! You're back. I was hoping you would comment again soon... I've been sloughing off and soaking up every last ray of sunshine here in Minnesota. It's brrrrry by you? No! Go away cold weather, but then again...out come the soup pots - yay.