This is a bit of a garden miscellany recipe that will work with whatever fresh veggies you have, in basically any amounts that you have them! Don’t have snow peas? Use snap peas instead. No chard? Try kale or spinach. No garlic scapes? Use some fresh garlic at the end- or if your pesto is quite garlicky, pass on the garlic altogether! You can serve it on it’s own finished with a drizzle of balsamic as a side dish, served on top of rice, or mixed into pasta.
Time: about 15 minutes
You will need: some mix of the following, though substitute according to availability!
- about 10 oz, 300g cherry tomatoes *
- 3-5 leaves of chard
- small/medium zucchini
- 1 cup of snow peas
- a few garlic scapes if you have them!
- 2-4 tbsp of your favourite jarred pesto
- 1/4 cup fresh grated asiago or parm
- drizzle of good quality balsamic to finish
- 1 tbsp of canola, olive oil or butter
- rice or pasta for serving if desired
If making rice- prepare first.
Add oil to large pan on medium/high heat. Chop zucchini into thin rounds or half moons. If the peas you are using are large, you can halve them, otherwise leave them whole. Trim flower end from garlic scapes if it seems tough or dry, then give a quick chop into small pieces. Thinly slice chard. Add vegetables to pan in the following approximate order, giving them a minute or two in the hot pan before adding the next ingredient. First tomatoes, then peas, followed by zucchini. When these veg are getting hot and a bit softened and maybe browned, add the scapes. When veggies are done to your taste- I like things more crisp, but to each his own so cook accordingly, add a few tbsp of your favourite pesto and stir until all veg are covered. Add the chard and cook 1-2 more minutes until still bright but softened.
Finish by adding the fresh grated cheese and a drizzle of balsamic.
*note- if your cherry tomatoes haven’t ‘burst’ while cooking (which is fine) be careful when you eat them as they will be hot juicy tomato bombs if you pop them into your mouth whole!