We are blessed with wintered over greens.... lots of spinach and mache. Tonight, I made one of our favorite summer quick suppers.
While a pot of water for pasta heats, combine olive oil (I added a bit of truffle oil too since I had it) and a crushed clove of garlic. Add salt and pepper and grate a carrot into the mix. Add some vinegar, I combine red wine, a splash of raspberry and just a teeny bit of balsamic. Roughly chop some salad greens. I also added some asparagus that I steamed over the pasta water briefly. Boil the pasta and toss with the mixture. Throw on some grated parm and some toasted pine nuts. The greens will wilt and the whole dish will be only slightly warm. Perfect for a summer day. Fresh and very veggie. I am thinking about adding a poached duck egg to this, but haven't tried it yet.