Farmer’s Market Recipe for Spring

Farmer’s Market Recipe – Pasta Primavera 

There isn’t anything simpler than putting together a pasta primavera. Primavera means “springtime” in Italian. The entire concept is to lightly sauté spring vegetables and serve them as a fresh, seasonal meal.  

The best part about a primavera is using seasonal vegetables available at your farmer’s market. You can also choose your favorite shape of pasta for this recipe. In Decatur, Georgia, the farmers market we went to featured a local pasta maker as a vendor. We would buy fresh, homemade pasta for our primavera recipes. Otherwise, anything from penne to angel hair bought at your supermarket will do. There are even several gluten-free brands that are pretty good these days.  

You will also need olive oil, butter, lemon, parmesan cheese, and sour cream. You may also get some of these ingredients at the farmer’s market. And this recipe is also infinitely customizable. Is there incredible feta cheese at the market? Great, swap it with the parmesan for a Greek-inspired flavor instead, along with fresh chopped cucumber on top.  

Ingredients: 

• Asparagus 
• Sugar snap peas 
• Spring Carrots 
• Radishes 
• Pasta 
• 1 lemon 
• 2 tablespoons butter 
• About 2 tablespoons sour cream 
• Parmesan Cheese 

I tend to cook, as my late Italian mother-in-law taught me, so I have no idea how to measure anything. I throw in whatever makes sense.  

Directions:  

• Bring a pot of salted water to a boil.  
• Wash and dry the produce.  
• Quarter the lemon and remove the seeds.  
• Trim the asparagus and cut off the tops – those are the best part. To use the rest of the asparagus spears, cut ½ inch pieces at an angle.  
• Remove the string from the sugar snap peas.  
• Cut the spring carrots into ½ inch pieces at an angle.  
• Slice radishes.  
• Cook pasta according to package directions. Drain and set aside.  
• Heat a non-stick skillet over medium-high heat. When hot, add a drizzle of olive oil and your vegetables. Season with salt and pepper and quickly sauté for 2-3 minutes. Add pasta and butter and stir until coated.  
• Remove from heat and mix in sour cream and a squeeze of lemon juice.  
• You can serve this family-style or divide the pasta and vegetables between bowls. Top with parmesan cheese and serve with remaining lemon wedges on the side. If you like, you can sprinkle with roasted red pepper flakes.