Our CSA box from The Zahradka Farm this week was amazing. The beautiful tiny tomatoes were sweet enough to eat like candy! But... we're always looking for ways to make delicious dinners, so we created this no cook tomatoes sauce. We quickly heated the Summer garlic and jalapeno in our Lemon garlic, then tossed it with the fresh tomatoes and quinoa pasta. (BTW, we are obsessed with Edison Grainery pastas! They are made with 100% Quinoa and have an amazing texture and flavor. Yum.)

Serves 4 

What you need

coarse salt and fresh ground pepper
10 ounces fusilli pasta (We love Edison Grainery)
½ cup Tessemae’s Lemon Garlic 
6 fresh garlic cloves, thinly sliced
1 fresh jalapenos, thinly sliced
2 cups cherry tomatoes, halved
2 cups baby greens

What to do

1. Bring a pot of salted water to a boil. Add the pasta and cook until just tender, about 10 minutes. At the last minute, scoop out about 1/2 cup of the pasta water.
2. Drain the pasta into a colander and set aside. In the pasta pot, heat the Lemon Garlic, garlic, and jalapeno over medium. Cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and turn off the heat.
3. Stir in the drained pasta, along with the pasta water and greens. Season with salt and plenty of pepper.