Green Garlic Pesto Pasta with Pea Vines and Proscuitto

Eric is one lucky man. He’s at the gym right now bulking up (maybe I’m the lucky lady…); meanwhile, dinner is made, dishes are cleaned, and I’m now working at my second job, ie this blog. Ok, I lied, dishes aren’t clean… but I made dinner, and it was fab.

I feel like a one-note lately – so many salads, dinners with asparagus, and of course, pesto. I’m not straying from my pattern at all tonight, either. I still have proscuitto, I still have pea vines, and I still have that delicious green garlic pesto. Plus, I have some awesome goat cheese from the Madison farmer’s market. A pasta was in the works.

I would say my general food philosophy involves real foods, homemade foods, healthy foods. I generally avoid processed foods – anything in a jar, plastic packaging, or a box –  save for dried whole wheat pasta, Kashi crackers, and whole grain cereals. This dish tonight is not the epitome of health, but not even the pasta is processed this time. I found this great fresh, whole wheat pasta at our local store – perfect.

Green Garlic Pesto Pasta with Pea Vines and Proscuitto

1 big heaping spoonful of green garlic pesto (see this post)
1/4 cup dry white wine
1 tablespoon goat cheese or chevre
bunch of pea vines or other greens (spinach or arugula are old standbys)
few slices of proscuitto
whole wheat linguini

Cook the pasta per package directions in salted water. Reserve 1/2 cup of the pasta water after straining. In a saute pan, heat the pesto. If using pea vines, toss them in now, as well as the proscuitto, torn in to pieces. If using spinach or other more fragile greens, wait until the very end to put them in the mix. Pour in the white wine and let simmer for a minute or two. Stir in the goat cheese. Then put in the reserved pasta water and pasta. Toss all together to combine.