The local farmer’s market is now open and the kids love it. Mostly because they can get Hawaiian Shave Ice, but they do like picking out fruits and vegetables and just wandering around, seeing what’s new.
Today we came home with whole wheat spinach pasta, asparagus, a sweet Walla Walla onion, cherries and 1/4 pint of raspberries (okay, we started with a pint, but that was all that was left by the time we got home). Oh, and a packet of radish seeds.
What we really came home with was pasta primavera for dinner with fresh cherries for dessert.
The basis for Rahim’s Rasta Pasta Primavera is simply your choice of pasta and vegetables along with a few other yummy ingredients such as bell peppers, Kalamata olives, red onion, parsley, basil and garlic.
And hemp seed, which I don’t have on hand today but the more I read about it the more I need to get some on hand (but I digress).
The main “sauce” is a balsamic dressing:
Uma’s Maple Balsamic Vinaigrette
- 2/3 cup water
- 1/2 cup olive oil
- 1/4 cup Balsamic vinegar
- 2 1/2 Tbsp maple syrup
- 1 1/2 Tbsp shoyu
- 1 Tbsp stone ground mustard
- Place all ingredients in a small bowl and whisk well.
I used the fresh asparagus, along with some carrots and peas that I already had on hand. I added more Kalamata olives and garlic than the recipe called for because we all love their flavors. And some of us sprinkled it with Parmesan cheese. Really simple, one dish meal. We all enjoyed it, although my husband and kids said it took some getting used to because it was a “non-traditional” pasta sauce.
Our little family gave this meal 
dawn
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