June 03, 2012

Farmers' Market Dinner: Pasta Primavera & Rhubarb Buckle

Tonight's dinner was a wonderful combination of items I bought at the farmers' market yesterday including asparagus, pea pods, garlic scapes, fresh pasta and rhubarb.  I modified my favorite pasta primavera recipe and am still surprised at how well it turned out.





First, I blanched asparagus, pea pods and garlic scapes for 2 minutes.  Then I made the sauce with butter, garlic, cream, vegetable broth and Parmesan cheese.  Finally, I combined the sauce and vegetables with the fresh gemelli pasta I bought from RP's Pasta Company.

I would not have thought to use garlic scapes just like a vegetable until I read 7 things to do with garlic scapes on Serious Eats.  I still have one bunch left, so if anyone has any suggestions please let me know.



For dessert I made a rhubarb buckle with ginger crumb from The Urban Baker's recipe.  It was really good, but also very gingery, so I would not recommend making this recipe for people unless you know they love ginger.



This was my first time making a recipe referred to as a buckle, so I had to google it to determine how it differs from a cake.  From what I can tell online, a buckle is a coffee cake that will buckle and crack as it bakes.




Another first time experience for me was using crystallized ginger, and I assume the reason that this dessert tasted so gingery so I want to omit it from the topping next time because I really liked this recipe otherwise.

2 comments:

  1. I can't wait to use my pasta either. I got the mushroom linguine (and probably put asparagus over it!)

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  2. Awesome use of your "finds" and impressive to have done (and written) so much so quickly!

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