Green en Espagnol.
Green is what I see when I gaze out my window.
Verde is everywhere.
Summertime is verde.
Green seeps into my eyes and washes my soul.
Close by or far away,
verde nourishes parts of me I didn't know needed strength.
Green absorbs malevolence,
returning only tenderness.
Verde cushions cruelty
and soothes ill will.
Green holds the fruits of our lives,
Remaining steadfast through passing storms.
Beaten, but rising still,
Green means life.
The Rediscovered Recipe Box #29- Pasta Verde
2 tablespoons grainy mustard
2 tablespoons white-wine or sherry vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 pound gemelli or other short pasta
1 sweet onion, halved lengthwise, then cut crosswise 1/4 inch thick
2 small zucchini, halved lengthwise, then cut crosswise 1/4 inch thick
8 ounces snap peas, tough strings removed
3 ounces baby spinach (or 1 bunch regular spinach, stemms trimmed and leaves coarsely chopped)
1 small bunch scallions, thinly sliced (about 1/2 cup)
1/4 cup packed fresh basil leaves, cut into very thin strips
1. In a medium bowl whisk together mustard and vinegar. While whisking, slowly drizzle in 1/4 cup olive oil until emulsified. Season with salt and pepper. Set aside. Cook pasta in a large pot of boiling salted water until al dente according to package instructions, about 8 minutes. Drain; return to pot. Set aside.
2. Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion, cook until just softened, about 4 minutes. Add snap peas and spinach; cook, stirring until bright green, about 2 minutes. Remove from heat; stir in scallions and basil. Add to pasta along with vinaigrette; toss. Serve warm or at room temperature.
Martha Stewart Living May 2003