As heard on the Sagebrush Variety Show Farm Report, here’s the recipe for...
Chivey Pasta
This is a recipe Robert developed one early Spring day when the only thing growing in our garden was chives--lots of them--and nothing else. He rose to the challenge of finding a way to use large quantities of chives in an easy and delicious dish. It has become a household favorite.
1/2 to 1 C (or more) of chives, chopped
1 lb pasta
1/4 C Earth Balance spread
1/4 C unsweetened soy or rice milk
4 T soy sauce
1/2 C nutritional yeast flakes or powder
3 cloves garlic, chopped
dash olive oil
freshly ground black pepper
Cook the pasta until al dente and drain. In a large skillet, sautee the garlic in the olive oil till soft. Add the pasta to the skillet, along with the chives. Toss together for a moment and then reduce heat to low. Add the Earth Balance and mix until melted. Add the nutritional yeast and stir well, gradually adding the soy milk and soy sauce. Continue to toss ingredients together over low heat, until the soy milk is completely absorbed or evaporated. Add fresh black pepper.
