Farmers Market Fresh Penne Rigate
with Herb & Garlic Marinated Feta
The bounty of a Mediterranean food market is the inspiration for this easy-to-love pasta number. Sweet peppers, zucchini and peas get tossed in an herby pesto with fresh penne rigate and garlicky herb-marinated feta. Season with a whole harvest of dried herbs, and then smash a few fresh basil leaves against your palm to release their sweet fragrance before tearing them up to garnish your plates.
We will send you:
Summer squash (or zucchini)
Bunch of basil
White balsamic vinegar
Fresh penne rigate
Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Cashews, Pine nuts, Wheat
You will need:
Large high-sided pan
2 tbsp Butter
Salt & pepper
Mise en place
Bring a large pot of salted water to a boil. Halve and core the sweet peppers lengthwise; thinly slice crosswise into strips. Halve the summer squash lengthwise; thinly slice crosswise into half-moons. Mince the garlic. Pick the basil leaves off the stems; roughly chop the stems, keeping the leaves and stems separate.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water, drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking.
Sauté the vegetables
While the pasta boils, in a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add the summer squash, sweet peppers and peas. Sauté, stirring occasionally, 3 to 4 minutes, until beginning to brown; season with S&P to taste. Add the basil stems and ¾ of the garlic; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant.
Marinate the feta
While the vegetables cook, in a small bowl, combine the feta, ½ the white balsamic vinegar, as much remaining garlic as you’d like and a generous drizzle of olive oil; season with ½ the spice blend.
Combine the pasta & serve
Roughly chop the basil leaves. To the pan of vegetables, add the cooked pasta, pesto, remaining white balsamic vinegar, reserved cooking water and 2 tbsp butter; season with the remaining spice blend and S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until warmed through and combined. Stir in ½ the basil leaves. Divide the finished pasta between your plates. Garnish with the marinated feta and remaining basil leaves. Bon appétit!