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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!)
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.
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.
So I did what I needed to do in this situation, which involved a lot of watching, and then I made farmer’s market 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!
Farmer’s Market Pasta
- Total Time: 35 minutes
- Yield: 4 1x
Description
This farmer’s market pasta is the perfect way to enjoy your farmer’s market veggies in an easy pasta dish. Baked in ramekins and topped with cheese!
Ingredients
- 1 cup peas
- 2 cups dry pasta (I used whole wheat shells)
- 1/4 cup reserved pasta water
- 1/2 tablespoon butter
- 3/4 cup ricotta cheese or cottage cheese
- 3 cloves garlic
- 1/3 cup parmesan cheese, freshly grated
- 1/3 cup mozzarella cheese, freshly grated
- 1 teaspoon olive oil
- fresh torn basil
- 4 thinly sliced pieces of fresh mozzarella
Instructions
- Cook peas and drain. Set aside.
- Cook pasta until al dente. Drain and toss with peas and butter.
- 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.
- 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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: American
Keywords: farmers market pasta, veggie pasta, vegetarian pasta recipe
Most recent impulse buy from the Farmer’s Market: golden beets. Oh, dear. Ideas are welcome.
Have you ever experienced a flash flood? Misery loves company!
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!)
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!!!!! 🙂
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!
Very simple and delicious pasta. You give amazing options to your readers. Thanks a lot for the good recipe.
I had no clue what that implied until today, yet I get it implies water in your carport, a lake in your patio.
Dried pasta keeps its flavor for as long as two years whenever put away well in an airtight container. Dried egg pasta made won’t keep going as long however can even now be put away for a couple of months check the use by date no doubt.
Pasta is one of my favorite dish which I like to eat. Thanks for the guide!
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The pasta is looking very nice from the picture that i see over here. keep make it worth.
Great Content, Just loved the way you presented it… Keep up the good work
Great info. Thank you for sharing this fascinating information together.
Incredible recipe keeps sharing like this we try in this quarantine season.
Great content loved it
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Amazing post thanks for sharing this wonderful recipe!
Given a very good recipe which has become useful to me in many ways and has made my guests very happy.
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!
nice
I made this tonight for my family. Honestly not our favorite pasta dish. There was more garlic and cheese than needed and lacked a bit of Flavor. The garlic overpowered everything. I’d try it again with less garlic and cheese and more herbs, and maybe add some pancetta. Love you site and recipes. This one was just not for us.
I’m going to food process the peas to get them into my family (I love them, and they don’t), then I’m going to add roasted zucchini and red and yellow peppers before broiling (which they eat) to make this delicious recipe even more veggie-packed for my family!! This is one of the few vegetarian dishes that everyone enjoys. On rare occasions, we don’t eat meat since I don’t like for it — pancetta and bacon aren’t really my thing. They prefer meat, therefore I try to avoid it in most dinners, however because we have vegetable lasagna, we will all like this dish!!!!!
The recipe given here is useful in many ways and very tasty.
Thanks for sharing informative information !!
My dad makes dinner only for my mom
A very excellent blog post.Thank you so much for such a well-written article.
Awesome share of this recipe, i love it thanks
Thank you for useful information. I’ve already bookmarked your website for future updates. Keep sharing…