Four Seasons Of Pasta
by Anja Haelg Bieri
Hi, my name is Anja Haelg Bieri. I’m a doctoral student at Virginia Tech, and the initiator of the Blacksburg Walks. I would like to share some of my favourite pasta recipes with you. I cook pasta all year long, so I’ve selected one recipe per season.
Start heating the water for the pasta and throw the pasta in when the water has come to a boil. Make sure that the sauce will be ready at the same time as the pasta. This dish goes well with penne.
The eggplants take a while to soften, so you can start heating the water somewhere in the middle of your sauce cooking process. This goes well with spaghetti or linguine.
Which eggplants to take?
Try different varieties, for this recipe I prefer the round violet-white ones, you can find them at the Blacksburg farmers market. The little slim long ones are very tender and take less time to soften. Try them all and see which ones you prefer.
How to prepare eggplants?
Wash, leave skin on, and just take off the dark part which attaches it to the plant. Then cut to your liking.
Goes well with broad tagliatelle. And if you have leftovers, serve it over polenta instead of pasta the next day. For this dish I use a dutch oven like Le Creuset. Or any large sauté pan with a lid.
Goes well with small pasta, like penne, farfalle or shells.
Butternut squash stays nice for quite a while in your cellar, so you can use them way after harvest time. Butternut squash is the most exquisit in taste and texture of the squashes you can get here. But do also experiment with other squashes you have grown or found at market. Add a little potato to change the consistency. Add a handful of 1/2 inch slices of bacon, nicely baked for extra taste.