As the season progresses, eating locally is getting easier and easier. And since it isn’t in the thick of the September Eat Local Challenge, I keep things like locally made bread and locally made pasta around as easy staples. Into a boiling pot of water went Terra Cotta Pasta Company’s linguine. Into the food processor went Back River Farm arugula and green garlic, purchased at the Portsmouth Farmers’ Market, along with Silvery Moon Creamery’s new garlic and chive soft cheese, purchased at the Gateway Farmers’ Market in York, ME. I toasted some pine-nuts (that and the olive oil were the only things not in any way local) to round out the pesto. Into the toaster went some Me & Ollie’s ciabatta, which I then smeared with garlic butter I made from Brookford Farm cream and more green garlic.
Download a printable version of the recipe (pdf):
Arugula Pesto Pasta