mama urchin

This weeks meal was made in an effort to use up some of what we had in the fridge that was nearing the end of it’s usable life. The roasted chicken was leftover from another meal, and the summer squash was a week old. The fresh pasta is made somewhat locally and our CSA farm sells it at their roadside stand. I combined the chopped squash with minced shallots and diced tomatoes from our garden. In the meantime I made a roux — with local flour — and added chicken stock and local cream to make a sauce. I added a splash of wine and about 10 oz of shredded local gouda cheese to the sauce and stirrred it until smooth. The only thing left was to combine the pasta, vegetables, and cheese sauce and top with some basil from the garden. Yum.