Saratoga Farmers' Market

pasta

Maple Almond Butter Sauce Served over Pasta

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Recipe courtesy of Laura Kenny, SFMA Intern 2019

Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
● Cooked pasta noodles*
● ½ cup Nut Zez maple almond butter*
● 1-½ teaspoon minced garlic*
● 3 tablespoons low-sodium soy sauce
● 2 tablespoons balsamic vinegar or try honey balsamic dressing*
● 1 tablespoon honey* or maple syrup*
● 1/8 teaspoon cayenne pepper*
● ½ cup of hot water
● Optional garnishes include: chopped almonds, scallions, or carrots* cut into matchsticks

Instructions

  1. Combine all the ingredients except water into a food processor and blender until smooth.
  2. Add water until desired consistency is achieved.
  3. Cooked pasta according to the instructions and pour mixture over the pasta.
  4. Serve with chopped almonds, sliced scallions, and/or carrots.

    To add extra protein, top with chicken or tofu.

Kale Pesto Pasta

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Adapted from the recipe by Cookie and Kate

Cook Time and Prep Time: 13 minutes

INGREDIENTS
*Ingredients currently available at the farmers’ market
Pesto
● 4 cloves garlic*
● 1 small bunch of kale* (about 3 cups)
● ¾ cup hemp seeds or toasted walnuts
● 2 tablespoons lemon juice
● 1 teaspoon fine-grain sea salt
● ¼ teaspoon ground pepper
● Red pepper flakes, optional
● Extra-virgin olive oil (more if desired)
● Optional: ⅓ cup grated Parmesan cheese*
Pasta
● 1 pound pasta*, any kind
● 1 cup reserved pasta water

INSTRUCTIONS
1. Make the pesto: In a food processor, add the peeled garlic cloves and process until the garlic is minced. Add the kale, hemp seeds, lemon juice, salt and pepper. Turn on the food processor and drizzle in the oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt or pepper if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
2. Cook the pasta: Bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to package directions. Reserve one cup cooking liquid before draining the pasta. Let the pasta and pasta water cool for a minute to make sure the high heat doesn’t damage the pesto.
3. If you intend to have leftovers, you can mix the pasta and pesto together in your cooking pot, adding splashes of cooking water as necessary.

Spring Spinach Pasta Salad

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Adapted from the recipe by Barefeet in the Kitchen, shared by My Saratoga Kitchen Table

Serves: 8

 

INGREDIENTS

*Ingredients currently available at the farmers’ market

  • 8 ounces freshly cut pasta*, fettuccine, pappardelle or ravioli
  • ½ small red onion*, thinly sliced and cut into 1-inch pieces, about ¼ cup
  • 3 large garlic cloves*, minced
  • 6 Tablespoons olive oil*
  • ¼ cup red wine vinegar
  • 4 cups fresh baby spinach*
  • 2 cups cherry tomatoes*, halved
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • grated Parmesan cheese*

 

INSTRUCTIONS

  1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
  2. While the pasta is cooking, place the onions and garlic in a large bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add the spinach and tomatoes.
  3. Toss everything together to mix well and sprinkle with salt and pepper. Sprinkle with Parmesan cheese.

 

NOTES:

Add your favorite seasonal herbs, vegetables, or meat: basil, mushrooms, sausage, bacon, anything goes!