Farmer\u2019s Market Pasta<\/strong><\/p>\n When summer tomatoes and corn are at their best, let them star in this simple, uncooked sauce. You’ll be surprised at how creamy and rich it tastes.<\/p>\n For the sauce:<\/strong><\/em><\/p>\n Toss all of the sauce ingredients in a large bowl and set aside. This may be made a couple of hours ahead, making this a great dish for entertaining.<\/p>\n For the Pasta:<\/strong><\/em><\/p>\n Toss the pasta with the tomato mixture adding some of the reserved pasta water if needed to form a light, creamy sauce. Serve family-style in a big bowl or plate in individual soup or pasta bowls.<\/p>\n Garnish (optional)<\/strong><\/em><\/p>\n Garnish each serving with a few basil leaves and, if you like, pass a chunk of Parmigiano Reggiano around the table and let each person grate their own.<\/p>\n Note<\/strong>: Today I took a bit of a short cut that added a big taste to this recipe. Instead of plain goat cheese, I bought a marinated goat cheese from Crystal Brook Farm<\/a> at the Copley Square Farmers’ Market.<\/a> This already had olive oil, garlic herbs, and pepper.<\/p>\n I prepped my heirloom tomatoes and corn from Stillman’s Farm<\/a>, chopped more heirloom tomatoes, parsley, basil, and garlic from Atlas Farm<\/a>, and the result was absolutely delicious.<\/p>\n This is a recipe that encourages improvisation. Let us know what riffs you play with it.<\/p>\n What’s on your Food Lover’s Shopping List? Shop Amazon for all your kitchen & dining needs<\/a> and support this site!<\/em><\/span><\/p>\n\n
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