Pesto Farfalle with Goat Milk Bechamel and Broccoli

Recipe by Educational Chef Julia Schneider  
Demonstrated at Ponce City Farmers Market on May 24, 2018

Ingredients

• Market:
  • Kale from Cosmos Organic Farms ($3)
  • Broccoli from Cosmos Organic Farms ($4)
  • Tatsoi from Cosmos Organic Farms- $4
• Pantry:
  • Hearthfire Goat Milk
  • Pearson’s pecans
  • Butter
  • Flour
  • Farfalle pasta
  • Olive oil
  • Garlic

 Directions

1. Boil pasta till al dente, set aside.

Make pesto: 

1. Chop a small bunch of kale (leaves only) and a small bunch of tatsoi.
2. Saute in a pan with a little olive oil till wilted and tender. Puree in a food processor with a teaspoon or so of salt, two garlic cloves and a handful of pecans. With the food processor running, add oil through the top until it reaches the consistency of pesto. Add salt to taste.

Heat a pan over medium-high heat and add a little olive oil. Add chopped broccoli into uniform, bite-size pieces in one layer, seasoning with salt and pepper. Cook the broccoli approximately 5-7 minutes, until it’s crisp-tender. Remove to the side and start your bechamel.

Bechamel:

1. Cook 3 tbsp butter till melted, add 3 tbsp flour and cook together till the texture of wet sand.
2. Slowly stream in 2 cups goats milk, whisking so there are no lumps. Add salt and pepper to taste- start with 1 tsp salt and some cracks of freshly ground pepper.
3. Cook the bechamel till bubbly, then toss with the pasta, a few spoonfuls of pesto and the broccoli.
4.  Serve hot and reserve pesto sauce for future use.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.