ummer time baby, who’s stoked? This guy, and the farmers market this past weekend got my juices flowing faster than a stripper driving mach 5 with the top down (and I don’t mean the car’s, heyo!). Sexual innuendo mixed with irrelevant metaphor…typical Paulie. What I’m trying to say is the Raleigh Farmers Market was bumping this past weekend and the first of the summer produce is out in all it’s glory. Below are some of the highlights, but keep scrolling and you’ll find a crazy tasty recipe using the day’s bounty. Let’s get it on (that’s what she said…No dude, resist!):
Bright blueberries about to burst (oh geez…)
Tree ripened peaches of melding reds and orange, with it’s supple flesh and smooth skin (oh boy…)
Sweet red spring onions and crunchy cuke’s, so long and (ahhh you see where I’m going)
Plump, bodacious strawberries full of sweet, sweet nectar (have mercy…)
Off switch, engaged. Besides the plethora of sun-ripened fruit and veggies there was also an insane amount of locally grown flora like the hibiscus and ti-fighter of a flower above. All that thing needs is some laser sound effects, pew pew.
Some wild succulents (cmon!) too, including these crazy ones that look like…I’m not even gonna say it, this is too easy.
And beautiful Megs who deserved a bustling bouquet after putting up with my ridiculous remarks all afternoon.
We scored some gems like the spring onions, peaches, and locally cured pepper bacon but the real trophy of the day was the freshly shucked peas (title pic). I’m not the biggest fan of peas from a can, but young peas straight out-da-pod are perfect for the following recipe.
Rigatoni con Piselli
1 Cup Fresh Peas
3 Spring Onions (purple if you can find them, or a small purple onion)
3 Slices Pepper Bacon (unsmoked if you can find that too, pancetta would be ideal as well)
4 Large Cloves Garlic
Olive Oil, Pepperoncini
Bring a large pot of water to a boil. In the mean time, wash and drain your peas. Set them aside. Heat a large saute pan on mid-hi heat and add your bacon sliced into 1/4″ strips. As the bacon begins to fry add the garlic, cracked but not chopped, and a pinch of pepperoncini. Once the bacon is rendered down (melted) and the garlic is lightly golden add a little glug of olive oil and add the spring onions chopped finely.
Now’s the perfect time to add your pasta to the water (which should be well salted mind you).
Saute the onions on hi heat until they’re all caramelized. Add your peas and a ladle or two of the pasta cooking water. Stir and continue to simmer until the water is almost completely evaporated and the peas begin to dimple. By the time the pasta is finished cooking your peas will be perfect. Drain and toss your pasta into the saute pan and continue cooking together with the peas on mid-hi heat. Add another ladle or two of the pasta water if it looks too tight or dry. After 2-3 minutes add a handful of pecorino romano, another glug of olive oil, lots of cracked black pepper and plate.
An extra drizzle of oil and sprinkle of pecorino will do you right. The peas, hidden within the tunnels of the rigatoni, burst with each bite unlike their sad, mushy canned kin. The bacon adds the roundness the peas beg for while the spring onions and garlic sweeten just enough. Also, by adding the pasta water, oil, and a little cheese right before serving the pasta takes on a creamy consistency that’s irresistible.
There, I made it all the way to the end with only a few outrageous comments. To be honest, I didn’t see that coming…that’s what she said. NO!
Paulie’s Spark Notes: 1. Fry some bacon, garlic and onions, 2. Add da Peas, 3. Toss with pasta and don’t stop till you get enough