Pumpkin seed pesto pasta

I still had some pumpkin seed pesto left over so tonight I went for a pasta meal. I have enough greens to eat from my indoor garden so into the pasta they went. I also dipped into my last jar of the sun dried tomatoes that I made last fall.
serves 2
20 minutes

• pasta for 2
• 1 large onion sliced
• 2 stalks of celery, sliced thin
  
• big handful of mixed greens (kale, spinach, arugula, swiss chard), chopped
  
• 3 cloves of garlic, sliced
• 1/4 cup sun dried tomatoes (packed in olive oil)

1. Fry onion and sun dried tomatoes in a bit of oil until slightly browned.
2. Add garlic, celery and cook for a further 2 minutes.
3. Add mixed greens and cook for a further 1 minute.
4. Add 1/3 cup of pumpkin seed pesto (see previous post for recipe).
5. Mix well with what ever pasta you have cooked.
6. Top with your favorite cheese.
   

Kids can cook

S. cutting up some arugula, chives, cress, and spinach - all from the window sill.

S. cutting up the vegetables for his stew.

When you cut with knives you need to be careful. One Batman bandage later and S. was cutting again.

Stew made by a 5 year old.
Serves 4-5
Takes as long as it takes

• 1 or more kids
• 1 sweet potato
• 1 red pepper
• 1 onion
• 1 stalk of broccoli
• 3 carrots
• chives, arugula, cress, and spinach
• left over pasta from night before
  

1. Have a trusted child cut up all the greens in a bowl with a pair of sissors.
2. Have same child cut up vegetables with a serrated edged knife (it's a little safer).
3. Put everything, including pasta, in a colorful pot with some olive oil.
4. Saute everything in the pot at medium low for about 10 minutes.
5. Add 6 cups of water and once it comes to a boil, turn down to low and let simmer for up to one hour.
6. Serve with soy sauce.
   

Pasta a la J.

When I first moved to this area I quickly realized that the Italians who had settled the area also brought their great food with them. There is pasta galore and the local store always has good produce. It makes eating well as easy as it should be.
serves 2-3
25 minutes

• 1 onion, diced
  
• 1 red pepper, diced
• 2 carrots, grated
  
• 3 cloves garlic, diced
  
• 3 cups spinach cut up
• romano cheese
• olive oil
• 3 cups of pasta
  

1. Saute the onion and pepper in some olive at medium heat until they turn slightly brown.
   
2. Add garlic and carrots and cook for 3 more minutes.
3. Add spinach, add a little bit of water, cover with a lid, turn to low and simmer.
4. Into a boiling pot of lightly salted water add pasta and cook until done.
5. When the pasta is done, drain and return to pot. Add the vegetables and some olive oil to mix everything well.
6. Serve and add some grated romano cheese.
7. I like to add a little chili peppers as well for some heat.