Came home on a Sunday night after a week packed with a month’s worth of events and realized I hadn’t thought about dinner. A quick check of the fridge yielded some fresh baby greens that needed to be used, mushrooms and peppers. I also had onions, garlic, tomato paste, chicken broth and farro pasta. Ok that works. Fall farro pasta was born.
1st I thinly sliced some onions:
Chop your garlic relatively large. I wanted a sweet garlic taste not sharp so I made large chunks:
Then you want to add your greens and saute until just wilted. I had a mix of baby kale, spinach and arugula. Beautiful.
Then I did not have fresh tomatoes so I carmelized a little tomato paste, about 3 TBS:
Then add about 1 cup of chicken broth or water and bring to a boil and then simmer until reduced all the way down. Also add a tsp of sugar (optional) and some S&P:
Add 1/4 cup (about) of pasta water, some grated parmesan and your pasta back to the pan. Coat with sauce. Top with shaved parmesan. Enjoy fall 🙂