The week before Jeff and I left for Colorado, we decided to sign up for a local CSA (community supported agriculture) program to begin the week we got back from our trip. Back in SLO, we absolutely loved getting our weekly veggies + fruits and the challenge of figuring out how to use every last part of them before the next batch arrived.
And when we were figuring out where we wanted to live, one of the first things I wanted to research was whether or not there were CSA programs and/or weekly farmer’s markets. After almost a year (!) of figuring out the local food systems and farmers markets, I think I’ve finally figured out how to get our weekly fresh & local fruit + veggie fix. I’ll get into more detail on Friday, but for now, suffice it to say that I am beyond stoked with what we’ve been able to get so far.
Of course, at the end of every weeks’ veggies, there are always a few leftovers begging to be used before the next, fresher batch arrives. This pasta is perfect for using those veggies that are on their last legs or simply need to be used, and the veggies I used can easily be substituted for anything you have on hand.
Here in southwest Virginia, it is just beginning to be basil season, and one of my favorite ways to use all of that fragrant, beautiful herb is to make pesto–which also freezes well into the winter!
What’s your favorite farmer’s market pasta?
Loaded Veggie Pesto Pasta
8 ounces spaghetti noodles, uncooked
1 cup fresh pesto
1/2 red tomato, diced
1/2 yellow tomato, diced
1 large yellow squash, sliced
1 cup turnip greens, chopped
1 clove garlic, chopped
Cook pasta according to package directions.
Meanwhile, heat olive oil in a large frying pan over medium heat.
Add squash and saute until it begins to soften, about 5-7 minutes.
Stir in garlic and tomatoes, and cook for 1-2 minutes before adding the turnip greens.
Continue to saute all ingredients, covering the greens with a lid to wilt further if needed.
Once the pasta is cooked, drain and add in the frying pan with the vegetables.
Stir in the pesto until the noodles are covered and the pesto is warm.
Serve immediately and enjoy!
Time: 15 minutes