Time for some real talk.
I spent a lot of time at the farmers market this past Summer, but my visits weren’t always as wholesome as you might imagine. I fell in with a tough group of local purveyors, burned through my market moolah account and by the end of August, all I had to show for myself was a questionable tattoo and an intense plum habit. I’d lost site of my kitchen resolutions and as the season ended, so did my dreams of preparing a complete Summer meal using ingredients purchased at the market.
Fortunately, Labor Day Weekend marked a turning point and I cleaned-up my act. The body art faded and I cut back on stone fruit. Food goals were once again a priority. Recently I visited the Boston Public Market with my friend Jennie. As we wandered around admiring the beautiful displays, I made my way to the Nella Pasta stand. They’re a Boston-based company and have a tent at the Braintree Farmers Market, as well. I was tempted by their Fresh Corn, Caramelized Onion, and Thyme Ravioli, but the Parsley & Garlic Campanelle looked so green and vibrant I couldn’t resist. I grabbed some burrata from Appleton Farms and was on my way.
The aroma of the fresh pasta was incredibly fragrant. Combined with burrata, chopped basil and parsley, freshly grated Parmigiano-Reggiano, Maldon sea salt, ground black pepper, extra virgin olive oil and a drizzle of lemon juice, it was the perfect Summer throw-back.
Try preparing this dish with fresh pasta, if you can find it or consider making your own from scratch. This would also be nice with boxed campanelle or choose your favorite shape. The fresh parsley and garlic pasta was extremely flavorful, however if you’re using plain pasta, you may want to incorporate caramelized onions, roasted garlic or fresh or frozen green peas.
Campanelle with Burrata, Herbs & Lemon
1 lb campanelle, fresh if possible (experiment with an interesting flavor like lemon or spinach)
1/4 cup olive oil
Juice and zest of 1 lemon, plus lemon wedges for garnish
1 lb burrata cheese, torn into pieces
2 – 3 tbsp flat leaf parsley, chopped
2 – 3 tbsp basil leaves, julienned, plus extra leaves for garnish
2 – 3 tbsp Parmigiano-Reggiano, freshly grated
1 – 2 tbsp pine nuts, toasted
Cook pasta in salted boiling water for 3 minutes or until al dente (or according to instructions, if using boxed).
Drain pasta and transfer to a large bowl.
Coat with olive oil, lemon juice and zest. Top with buratta cheese and herbs. Gently toss to combine. Finish with sea salt, course cracked black pepper, grated Parmigiano-Reggiano and pine nuts.
Garnish with basil leaves and lemon wedges.