the tuesday farmers' market at the ferry building had a lot of awesome springy-summery stuff this week! bonus that it was all super-green in honor of earth day.ingredients
1 bunch jumbo asparagus, chopped into bite-sized pieces
about a basketball-sized mass of sugar snap peas, shelled
2 shallots, minced
1 medium leek, white and pale green parts only, chopped into thin half-circles
butter
olive oil
salt
pepper
orecchiette pasta
parmesan cheese, grated
pesto (optional)
directions
set salted water to boil.
meanwhile, saute shallots in butter & olive oil (in approx. equal proportions) on medium heat.
add leeks, salt & pepper to taste.
add asparagus.
water should be boiling; add pasta.
about 4 minutes before pasta is done, add peas.
drain pasta and return to pot.
stir in pesto.
add vegetable mix and parmesan cheese.
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