Farmers’ Market Pappardelle

Farmers’ markets are one of the oldest forms of direct marketing by small farmers. These markets have become extremely popular throughout the country and are a great way for consumers to shop for fresh, local and seasonal produce. My favorite market here in our area is the Pearl Farmers Market. It’s so much fun to get up early Saturday morning, head down to the Pearl, grab a chocolate croissant from one of the bakery vendors and peruse all the beautiful produce. There’s live music, cooking demonstrations, and everyone just has a great time.

This dish is a great way to showcase the bounty you bring home! It’s not only beautiful, but makes a delicious light dinner with a loaf of good crusty bread and a nice crisp white wine!

Farmers' Market Pappardelle

Farmers’ Market Pappardelle

Farmers’ Market Pappardelle

Gourmet Magazine


  • 3 garlic cloves, minced
  • 3 Tablespoons Sherry vinegar or white-wine vinegar
  • 1/3 cup extra virgin olive oil, plus more for drizzling
  • 1 1/2 lb multicolored and multisize cherry tomatoes, halved (quartered if large)
  • 1 1/2 lb medium zucchini
  • 3 ears corn, shucked
  • 1/2 cup thinly sliced red onion (optional: halve onion lengthwise and thinly slice crosswise)
  • 8 to 9 oz dried egg pappardelle or dried egg fettuccine
  • 1/4 lb sugar snap peas, halved diagonally
  • 1 cup small basil leaves, torn if large
  • 1/2 cup mint leaves
  • 1/3 cup snipped chives
  • shavings of Parmigiano-Reggiano made with a vegetable peeler


Bring a 6-8 qt pot of well-salted water to a boil for corn and pasta. While water is coming to a boil, mince and mash garlic to a paste with 1/2 tsp salt, then stir together with vinegar, oil and 1 tsp salt in large bowl.  Add tomatoes and stir gently, then set aside.
Cook corn in boiling water until tender, 4 to 6 minutes, then remove with tongs and cool. While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler or mandolin into another bowl, stopping when you come to seedy core.  Turn zucchini a quarter-turn, then peel more ribbons, stopping at core.  Repeat on remaining 2 sides of zucchini (you will end up with a rectangular shaped core).
Cut corn from cobs; add corn to tomatoes.  Cook pappardelle according to package directions until al dente.  Just before pasta is done, stir in zucchini ribbons and snap peas, and cook 15 seconds.  Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using) then toss gently.  Add herbs and toss gently again.

Liz’s Tidbits:

Use either a mandoline or a vegetable peeler to make your zucchini ribbons. A vegetable peeler is perfect for making big shavings of Parmigiano-Reggiano.


One Response

  1. Reblogged this on Pamela Martin Duarte and commented:
    Always a Fresh idea!

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