(Recipe modified from one printed by Real Simple Magazine)
This is a fabulous recipe to use with treasures from the Farmer's Market, or it can be easily put together with a trip to the grocery store. Although it is easy to think of the Farmer's Market as a summer fun spot, early fall is often when there is an abundance of fresh fruits and vegetables. Don't skip out on the Farmer's Market just because the weather is getting a little cooler!
Sweet Pea and Potato Pasta with Chicken
Makes several servings
16 ounces linguine (original recipe called for 12 ounces of fettucine, but we wanted leftovers)
6 tablespoons extra-virgin olive oil
1/2 pound Yukon gold potatoes, cut into 1-inch pieces
Kosher salt and pepper
2 cups frozen sweet peas (steamed/cooked until no longer frozen) or 2 pounds garden peas (2 cups shelled)
2 cups cooked boneless, skinless chicken breast, cubed
1/2 cup grated Parmesan
1. Cook Pasta according to package directions.
2. Drain pasta and return to pot. Toss with 4 tablespoons of the oil.
3. While the pasta is cooking, put the potatoes in a large pot, cover with cold water, and bring to a simmer. Add 1 tablespoon salt and cook until tender, which will be around 12 minutes.
4. Shell the peas (if using fresh, in the pod, peas) or steam frozen peas in microwave until no longer frozen (do not fully cook the peas at this point — just make sure they are not frozen).
5. When the potatoes have 2 minutes left to cook, add the peas to the pot. Then, drain the vegetables and transfer them to the pot with the pasta.
6. Add in 1/4 cup Parmesan, the remaining portion of oil, 2 cups cubed chicken, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
7. Top each individual serving with Parmesan cheese.
Do you have a favorite recipe for Farmer's Market finds? Please join us at the Blissfully Domestic social network and tell us!
Angie can be found at her blog, Many Little Blessings, writing about her family's daily adventures with homeschooling, household management, faith, fun, and raising kids with special needs.
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