Farmers Market Pasta

Sundays might be my favorite day of the week. That’s because most Sundays I can be found at the Fort Mason Farmers Market, wandering the stalls getting inspired for what I want to cook during the week.

I also have a slight obsession with leeks - so I know my favorite vendor with the leeks loves to see me coming!

This was one of those no plan dinners - I went to the market to get inspired, and came home and just started cooking. I feel like that’s maybe when I do my best work, when I’m just cooking from the heart.

This pasta sauce took a bunch of market finds that I sautéed and then blended together to make a thick sauce. We topped that with gluten free brown rice noodles (we’re a newly GF household) and paired it with a seared salmon.

See the reel here: Farmers Market Pasta

Ingredients:

• 2 leeks

• 1 head of broccoli

• 1 cup peas

• 1/2 red onion

• 2 cloves garlic

• Juice of 1/2 lemon

• My seasoning blend

• 1/2ish cup ricotta

• 2 cups brown rice noodles

Let’s Go

• Clean your leeks

  • I find the easiest way is to cut them in half and then slice them, add them to a bowl of water and swish them around to get the dirt off

• Dice the onion, broccoli and garlic

• Sauté all of the veggies (except the peas) until soft, adding the lemon juice and the seasoning blend

• Once the veggies are soft, add the peas

• Boil the noodles

• Take about 3/4 of the the veggie mixture and add to a blender with about 1/4 c of the pasta water (you may need a little more)

• Blend the sauce and then add back into the pan

• Mix in the ricotta cheese and add the cooked noodles to the sauce

• Top with parmesan cheese and add your protein of choice!

  Enjoy!