Garganelli Recipe with Herbs and Pistachio
I still believe that having a garden, besides the possibility of growing the vegetables we love most, helps us create new flavors in the kitchen.
Not to mention the wellness aspect; with the help of Enzo, my husband, we created a garden and an orchard together;
there are the vegetable beds, the aromatic beds, the fruit trees, and the strawberries… we added the berries, but we’re working to improve;
for now, they are holding up well, little strawberries and gooseberries… with the backdrop of wild and cultivated flowers.
The joy of self-production: a journey from garden to table
Grow your own garden…Read below…
I made the garganelli at home, but store-bought ones are also fine
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 1 Hour
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
Like every day in this season, I took a walk in the garden to pick what I needed for lunch…
I picked carrots, arugula, radishes, and green onions… Mixed flowers and off to cooking!
- g semolina flour
- 1 cup water (lukewarm for kneading the pasta)
- 1 tbsp olive oil
- 1 bunch arugula (I picked wild, but you can use cultivated arugula, it's less bitter but works fine)
- 1 bunch radishes (In this recipe, I used the radish greens (to avoid waste) but you can replace them with broccoli rabe)
- 1 onion
- 2 fresh green onions (With all the greens)
- 4 tbsps pistachios (Toasted and chopped)
- 1 carrot
- 1 cup edible flowers (borage, field sage, calendula, rose)
- to taste salt
Tools
The tools I use can be found Here Pasta roller if you’re making it at home, but a rolling pin is fine if you’re making a small amount, I use it also to keep my arms toned😜pan and pot for the pasta.
Steps
In no time, a first course rich in scents and colors
And if you want to make the garganelli too, follow the video below…
I won’t tell you to clean and wash the herbs well, but to roughly chop them… The onions and green onion, the arugula, and the radish leaves and finally also the carrot
Sauté the onion and green onion in a little olive oil, then add the other herbs and vegetables… Briefly toss to keep them crunchy and firm
Cook the garganelli and add them to the sauce…
Finish with the pistachio crumb and fresh flowers, to counteract the sweetness add a sprinkle of black pepper!
Your flowered first course is ready to serve
As often happens with first courses, it keeps in the fridge, and the next day when reheated with a light toasting it acquires a complete and delightful aroma.
FAQ (Questions and Answers)
it’s an activity rich in satisfaction that transforms the way we relate to food and nature.
Choosing the plants for the garden is the first step towards creating a green space that can provide fresh herbs and vegetables, ready to enrich our kitchen.
Preparing the soil and sowing with care, following the seasons, allows witnessing the miracle of growth day by day, a process that requires attention and daily dedication.
Taking care of the vegetables doesn’t stop at the harvest; using these fresh products in cooking becomes a true act of love towards oneself and those one loves, exploring new flavors and recipes.
The benefits of self-production are not only linked to better taste or food security but extend to psychophysical well-being, domestic economy, and positive environmental impact.
Sharing the harvest with friends and family, in the end, strengthens bonds and sharing, transmitting the value and beauty of conscious and respectful nourishment of the planet
