Farmer’s Market Pasta

Super tasty farmer's market pasta in ramekins | pinchofyum.com

Trust me. You don’t even want to know how many titles I came up with for these little pots of joy. Instead of sharing all of the potential recipe titles with you, I will give you the chance to do something more productive with your 3 seconds.

Flooded Driveway

Like look at this picture and wonder what’s going on (that’s exactly what I was doing, too).

That, and talking on the phone with a Spanish speaking acquaintance, trying to explain that I would be late because there was “mucho agua”. Embarrassing.

Flash flood what? I had no idea what that meant until this morning, but I guess it means water in your garage, a lake in your backyard, and neighbors leaving their car doors wide open for days.

Farmer's market pasta with cheese on top | pinchofyum.com

So I did what I needed to do in this situation, which involved a lot of watching, and then I made pasta. I’m always useful like that.

Pasta with everything fresh and wonderful that I got from the good ole Farmer’s Market. Basil, garlic, cheese, and fresh peas. ‘Tis the season!

Cheese on a spoon with peas

Farmer's Market Pasta
Author: 
Serves: 4
 
Ingredients
  • 1 cup peas
  • 2 cups dry pasta (I used whole wheat shells)
  • ¼ cup reserved pasta water
  • ½ tablespoon butter
  • ¾ cup ricotta cheese or cottage cheese
  • 3 cloves garlic
  • ⅓ cup parmesan cheese, freshly grated
  • ⅓ cup mozzarella cheese, freshly grated
  • 1 teaspoon olive oil
  • fresh torn basil
  • 4 thinly sliced pieces of fresh mozzarella
Instructions
  1. Cook peas and drain. Set aside.
  2. Cook pasta until al dente. Drain and toss with peas and butter.
  3. While peas and pasta are cooking, combine ricotta, garlic, and olive oil in a food processor until smooth. Season with salt and pepper. Stir in cheeses and basil.
  4. Add cheese mixture to pasta and add reserved pasta water. Stir until smooth. Divide into ramekins and top each with a slice of mozzarella. Broil (400 degrees or higher) for about 5 minutes, until cheese has melted.

Most recent impulse buy from the Farmer’s Market: golden beets. Oh, dear. Ideas are welcome.

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Comments

  1. My husband made this for dinner last night & I just wanted to let you know that it was delicious. We didn’t have parmesan so he substituted in goat cheese, and I think it made it a little creamier, but still tasty. We’re thinking about adding in a little pancetta next time. So thank you! (We even have leftovers for lunch!)

  2. I’m gonna food process the peas to get them into my family ( I love them, and they don’t) then I will add roasted zuchini and red and yellow peppers before broiling (which they eat) to make this great dish even more plentiful with veggies for my family!! This will be one of our few meatless meals that we all like. No meat for us on ocassion only cuz I don’t like like it – pancetta and bacon are not really my thing. They like like meat so mostly I pick around it in most meals, but with this dish, since we eat veggie lasagna, we will all like it!!!!! Thanks!!!!! :)

  3. Wow, this looks great. I love that it requires such simple, fresh ingredients. Plus, it gives me a chance to use my underutilized ramekins! Thanks for sharing!

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